Ramen Noodle Salad with Cabbage
A crunchy and flavorful ramen noodle salad tossed with shredded cabbage, almonds, and a sweet-savory sesame dressing. Perfect as a side dish for picnics, potlucks, or barbecues.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 package (3 oz) instant ramen noodles (discard seasoning packet)
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup slivered almonds, toasted
- 1/4 cup sunflower seeds (optional)
- 1/4 cup vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Instructions
- Break the ramen noodles into small pieces and toast in a dry skillet over medium heat until golden and crisp, about 3-4 minutes. Set aside to cool.
- In a large mixing bowl, combine green and red cabbage, carrots, green onions, almonds, and sunflower seeds.
- In a small bowl or jar, whisk together vegetable oil, rice vinegar, soy sauce, honey, sesame oil, salt, and pepper to make the dressing.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Add toasted ramen noodles just before serving for maximum crunch and mix well.
Notes
- For added protein, mix in grilled chicken or edamame.
- Make ahead and refrigerate, but add noodles last to prevent sogginess.
- Customize with your favorite nuts or seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
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