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Ramen Noodle Salad

A refreshing salad featuring ramen noodles, cabbage, and a tangy dressing.

  • Total Time: 20 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 packages of ramen noodles (3 ounces each, seasoning packets discarded)
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup sliced green onions
  • 1/2 cup slivered almonds
  • Dressing: 1/2 cup vegetable oil
  • Dressing: 1/4 cup rice vinegar
  • Dressing: 2 tablespoons soy sauce
  • Dressing: 1 tablespoon sesame oil
  • Dressing: 1 tablespoon sugar

Instructions

  1. In a large bowl, combine the shredded cabbage, carrots, green onions, and crushed ramen noodles.
  2. In a separate bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, and sugar to make the dressing.
  3. Pour the dressing over the salad mixture and toss to coat evenly.
  4. Sprinkle the slivered almonds on top.
  5. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

For a crunchier texture, add the almonds just before serving. This salad can be made ahead and stored in the fridge.

  • Author: Chef Sally
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Method: Side Dish
  • Cuisine: Asian

Nutrition

  • Calories: 300
  • Sugar: 5g
  • Fat: 20g
  • Carbohydrates: 25g
  • Protein: 5g