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Classic Ramen Noodle Salad

A crunchy, colorful, crowd-pleasing salad made with toasted ramen noodles, cabbage, almonds, and a tangy Asian-style dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Asian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 2 packages ramen noodles uncooked, seasoning discarded
  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 0.5 cup sliced almonds
  • 4 green onions thinly sliced
  • 2 tbsp sesame seeds optional
Dressing
  • 0.33 cup vegetable oil
  • 0.25 cup rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp sugar or honey
  • 1 tsp toasted sesame oil
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper

Equipment

  • Skillet
  • Mixing bowl
  • Whisk
  • Large salad bowl

Method
 

  1. Crush ramen noodles and toast with sliced almonds in a skillet until golden.
  2. Combine cabbage, carrots, green onions, and sesame seeds in a large bowl.
  3. Whisk together oil, rice vinegar, soy sauce, sugar, sesame oil, garlic powder, and pepper.
  4. Toss salad with toasted ramen mixture and dressing.
  5. Serve immediately or chill for softer noodles.

Notes

Add mandarin oranges or grilled chicken to turn this into a complete meal.