Ramen Noodle Salad
This Ramen Noodle Salad is packed with crunchy cabbage, toasted ramen noodles, almonds, and a flavorful Asian-inspired dressing. Perfect for potlucks, BBQs, and quick side dishes.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: Mixing & Toasting
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Ingredients
For the Dressing
¼ cup low-sodium soy sauce
½ cup seasoned rice vinegar
¾ cup mild olive oil
3 tablespoons honey
1½ teaspoons grated ginger
1½ teaspoons grated garlic
1 teaspoon sesame oil
For the Salad
6 ounces ramen noodles (2 packages, seasoning packets discarded), crushed
¾ cup sliced almonds (reserve 1–2 tablespoons for garnish if desired)
5 cups thinly sliced green cabbage (about ⅔ of a large head)
1½ cups thinly sliced red cabbage (about ⅓ of a small head)
1 cup matchstick carrots
½ cup sliced green onions (plus extra for garnish if desired)
Instructions
In a large jar with a tight-fitting lid, combine the soy sauce, rice vinegar, olive oil, honey, grated ginger, grated garlic, and sesame oil.
Shake vigorously for 30–45 seconds until fully combined and emulsified. Alternatively, whisk the ingredients together in a bowl. Set aside.
Preheat the oven to 350°F (175°C).
Line a rimmed baking sheet with parchment paper.
Spread the crushed ramen noodles on one half of the baking sheet and the sliced almonds on the other half in an even layer.
Toast for 5–7 minutes, or until the almonds are lightly golden and fragrant. Check at the 5-minute mark to prevent burning.
Remove from the oven and allow the ramen noodles and almonds to cool completely.
Reserve 1–2 tablespoons of the toasted almonds for garnish, if desired.
In a large serving bowl, combine the green cabbage, red cabbage, carrots, green onions, cooled ramen noodles, and toasted almonds.
Pour the dressing over the salad.
Toss thoroughly until all ingredients are evenly coated.
Transfer to a serving bowl and garnish with reserved almonds and additional green onions if desired.
Serve immediately or chill briefly before serving.
Notes
For maximum crunch, add the toasted ramen noodles just before serving.
This salad can be prepared several hours ahead; keep the dressing separate until ready to serve.
Add shredded chicken, grilled shrimp, or edamame to make it a complete meal.
Substitute sunflower seeds or cashews for the almonds if desired.
Store leftovers in an airtight container in the refrigerator for up to 2 days, though the noodles will soften over time.
Find it online: http://elladishes.com/ramen-noodle-salad/
