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Ramen Noodle Salad2
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Ramen Noodle Salad

This Ramen Noodle Salad is a crunchy, flavorful dish packed with fresh veggies and crispy ramen noodles, tossed in a tangy, slightly sweet dressing. Perfect as a light lunch, side dish, or meal prep favorite, it combines vibrant colors and satisfying textures.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Asian
Keyword: Crunchy, Easy, Quick, Salad, Vegetarian
Servings: 4 servings

Ingredients

  • 4 cups green cabbage thinly sliced
  • 1 cup red cabbage thinly sliced
  • 1 cup carrots julienned
  • 1/4 cup green onions chopped
  • 1 package ramen noodles 3 oz, uncooked
  • 1/4 cup sliced almonds or sunflower seeds optional
  • 2 tablespoons sesame seeds toasted
  • 1/2 cup vegetable oil neutral oil like canola or sunflower
  • 1/4 cup apple cider vinegar
  • 2 tablespoons soy sauce use low-sodium if possible
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
  • salt and pepper to taste

Instructions

  • Wash and thinly slice green cabbage and red cabbage. Julienne carrots into thin matchsticks and chop green onions finely. Place all prepared vegetables into a large mixing bowl and toss gently to combine.
  • Open the ramen noodle package and crush the noodles into bite-size pieces without powdering them. Toast the broken noodles in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden brown and fragrant. If using almonds or sunflower seeds, toast them lightly in the same pan after the noodles. Set toasted noodles and nuts aside to cool.
  • In a small bowl, whisk together vegetable oil, apple cider vinegar, soy sauce, honey, grated ginger, and minced garlic. Adjust seasoning with salt and pepper to taste.
  • Pour the dressing over the prepared vegetables and toss thoroughly to coat evenly. Add toasted ramen noodles, nuts, and sesame seeds last, then toss gently just to combine to maintain noodle crunch.
  • Serve immediately for best crunch, or chill in the refrigerator for 30 minutes to meld flavors. Pairs well with grilled chicken, tofu, or as a refreshing side dish.

Equipment

  • Large Mixing Bowl
  • Dry Skillet
  • Small Bowl
  • Whisk

Notes

Toast noodles carefully to avoid burning. Use fresh crisp vegetables for best texture. Customize sweetness and acidity of dressing to your preference. Make ahead by keeping toasted noodles separate until serving. Toss salad gently after adding noodles to keep them crunchy. Try different nuts for texture and flavor variations. Add proteins or vegetables for a more filling meal. Store leftovers in an airtight container in the refrigerator up to 2 days, keeping noodles separate to maintain crunch. Avoid freezing.