Ramen Noodle Salad Recipe
This Ramen Noodle Salad Recipe is the ultimate crunchy salad with toasted ramen, colorful cabbage, almonds, and a sweet, savory, flavor-packed dressing.
Servings: 8 servings, as a side
Cost: $9.53
Equipment
Ingredients
- 2 (3-ounce) packets ramen noodles
- 1/2 cup slivered almonds
- 5 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1-1/2 cups shredded carrots
- 1/2 cup thinly sliced green onions
Dressing:
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce regular, not lite
- 1/4 cup white vinegar or rice wine vinegar
- 2 tablespoons granulated sugar
- 1/4 cup + 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F. Break ramen noodles into small pieces and place on a sheet pan. Bake 10 minutes, then remove and stir. Add almonds and bake another 5-7 minutes or until lightly toasted. Remove and let cool.
- Dressing: Add all dressing ingredients to a jar. Shake well until sugar fully dissolves.
- Thinly slice both cabbages, using mostly the leafy part and avoiding the thick core. Add to a large bowl with carrots and green onions.
- Pour dressing over the salad and toss well to coat.
- Add cooled noodles and almonds right before serving. Toss gently and serve immediately so they stay crisp.
Video
Notes
Turn it into a full meal by topping with grilled chicken, baked chicken, steak, shrimp, edamame, or tofu right before serving.
Storage: Best enjoyed right after assembling and dressing. To store, keep the noodles, salad, and dressing separate, then combine just before eating.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 24g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 448mg | Potassium: 307mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3570IU | Vitamin C: 28mg | Calcium: 63mg | Iron: 1mg