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Ramen Noodle Salad Recipe

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 350
A vibrant and crunchy ramen noodle salad perfect for a quick, flavorful meal or side dish. Packed with fresh vegetables and a savory dressing, it's easy to prepare and always a crowd-pleaser.

Ingredients

Main

  • 2 packs instant ramen noodle
  • 4 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • ½ cup sliced green onions
  • ½ cup sliced almonds
  • 1 tablespoon sesame seeds
  • ¼ cup olive oil or vegetable oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder

Instructions 

  • Break ramen noodles into small pieces and toast with almonds for 4-5 minutes.
  • Combine shredded vegetables in a large bowl.
  • Whisk together oil, vinegar, soy, honey, sesame oil, ginger, and garlic to make dressing.
  • Add toasted noodles and almonds to vegetables, pour dressing, and toss.
  • Let sit for 15-20 minutes before serving to enhance flavors and keep noodles crunchy.

Notes

For extra flavor, refrigerate the salad for a few hours before serving.
Calories: 350kcal
Cost: $10
Course: Salad
Cuisine: Asian
Keyword: noodles