Crunchy Asian Ramen Noodle Salad

1. **Prep the veggies:** Shred the cabbage and carrots finely, slice the green onions, and chop the nuts.
2. **Crush the ramen noodles:** Before cooking, break the dry noodles into bite-sized pieces. These will stay crunchy in the salad.
3. **Mix the dressing:** Whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and your choice of heat.
4. **Toss everything:** Combine the veggies, nuts, and crushed noodles in a big bowl. Pour the dressing over and toss well.
5. **Top it off:** Sprinkle with toasted sesame seeds and fresh cilantro if you like.

## Why This Salad Rocks

* **Crunch factor:** The raw ramen noodles and nuts add an addictive crunch that makes every bite exciting.
* **Flavor balance:** The dressing perfectly balances salty, sweet, tangy, and spicy notes.
* **Versatile:** Add grilled chicken, shrimp, or tofu for a hearty twist.
* **Make-ahead friendly:** The noodles stay crunchy if you keep the dressing separate until serving.

## Tips for the Best Ramen Salad

* Use fresh veggies for the crispest texture.
* Toast your nuts lightly to bring out their flavor.
* Don’t cook the ramen noodles — crushed raw noodles are the key to that satisfying crunch.
* Adjust the sweetness and heat of the dressing to your liking.

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Whether you’re serving this at a picnic, a family dinner, or just craving something fresh and tasty, this **Crunchy Asian Ramen Noodle Salad** is sure to impress. Give it a try, and enjoy a perfect mix of textures and flavors that’s as fun to eat as it is delicious!

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