Ramen Noodle Salad
Crunchy cabbage salad with toasted ramen noodles and sliced almonds tossed in a sesame-honey dressing.
Servings: 6 servings
Ingredients
Ingredients
- ?4 cupsgreen cabbagethinly sliced
- ?1 cupred cabbagethinly sliced
- ?1 cupcarrotsjulienned
- ?1/4 cupgreen onionschopped
- ?23-oz packagesdry ramen noodlesbroken into small pieces seasoning packet discarded
- ?3/4 cupsliced almonds
- ?2 tablespoonssesame seeds
- ?1/4 cupolive oil
- ?1/4 cuprice vinegar
- ?1/2 teaspoontoasted sesame oil
- ?2 tablespoonshoney
- ?1 teaspoongarlicminced
- ?2 teaspoonsgingerminced
- ?1/2 teaspoonsalt
- ?1/4 teaspoonground black pepper
Instructions
Instructions
- Preheat the oven to 400°F (200°C).
- Open the two 3-oz ramen packages, discard the seasoning packets, and break the noodles into small pieces.
- On a rimmed baking sheet, spread the broken ramen noodles, 3/4 cup sliced almonds, and 2 tablespoons sesame seeds in an even layer. Toast in the preheated oven for 6 minutes, stirring or flipping once about halfway through (around 3 minutes). Watch closely during the last minute to prevent burning. Remove from oven and let the mixture cool completely on the baking sheet.
- In a large mixing bowl, combine 4 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1 cup julienned carrots, and 1/4 cup chopped green onion. Toss to mix.
- In a small bowl (or a jar with a lid), whisk (or shake) together 1/4 cup olive oil, 1/4 cup rice vinegar, 1/2 teaspoon toasted sesame oil, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons minced ginger, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper until well combined.
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- When the toasted ramen/almond/sesame mixture is completely cool, add it to the salad and toss gently just before serving so the crunchy pieces stay crisp. Serve immediately.
Equipment
- Rimmed Baking Sheet
- Mixing Bowl
Notes
Toasting the ramen noodles beforehand is a completely optional step, however, it does give a great layer of flavor to the salad that makes it taste even better.
If you prefer not to use an oven, you can toast the noodles in a skillet.
The dressing can be made 2-3 days ahead of time if it’s stored in an airtight container or jar with a lid and properly sealed. Shake or whisk up before using.
Do not make the mistake of using the ramen noodle seasoning packet or it will throw off the natural flavors in this salad.
Although leftovers will last about 24 hours, this salad is best consumed immediately for the best flavor and texture.
Store any leftover salad in the fridge for 1-2 days in an airtight container. It’s best to keep the salad separate from the dressing if possible to avoid the crunchy vegetables from wilting.
If making ahead, store the dressing and the toasted noodles separate from the salad. Combine everything right before serving. This way everything will stay nice and crunchy!
If you prefer not to use an oven, you can toast the noodles in a skillet.
The dressing can be made 2-3 days ahead of time if it’s stored in an airtight container or jar with a lid and properly sealed. Shake or whisk up before using.
Do not make the mistake of using the ramen noodle seasoning packet or it will throw off the natural flavors in this salad.
Although leftovers will last about 24 hours, this salad is best consumed immediately for the best flavor and texture.
Store any leftover salad in the fridge for 1-2 days in an airtight container. It’s best to keep the salad separate from the dressing if possible to avoid the crunchy vegetables from wilting.
If making ahead, store the dressing and the toasted noodles separate from the salad. Combine everything right before serving. This way everything will stay nice and crunchy!