Description
A refreshing and crunchy cabbage ramen salad perfect for a side dish or light meal.
Ingredients
Scale
- 2 packages ramen noodles (reserve seasonings for salad)
- 5 cups green cabbage (shredded)
- 3 cups purple/red cabbage (shredded)
- 2 cups carrots (shredded)
- 4 green onions (sliced)
- ½ cup slivered almonds (or try toasted slivered almonds)
- ½ cup vegetable oil (or olive oil)
- ¼ cup rice vinegar
- ½ teaspoon sesame oil (optional)
- 1 tablespoon sugar
- 2 teaspoons sambal oelek (optional for spice)
- Salt and pepper to taste
- Optional: sriracha and sesame seeds for serving
Instructions
- Open packages of ramen and reserve the seasoning packets to use later in this recipe. Break ramen into smaller, bite-sized pieces.
- Add ramen pieces, green cabbage, red cabbage, carrots, onions, and almonds to a large mixing bowl. Stir to combine.
- In a small bowl, whisk together dressing ingredients until well mixed: oil, rice vinegar, sesame oil, reserved ramen seasoning packets, and sugar. Optionally, add the sambal oelek for spice.
- Pour dressing over salad. Gently toss to combine. Refrigerate 2 hours before serving, up to 1-2 days maximum.
- After 2 hours, the dressing melds well with the salad, and the ramen is still crunchy but soaked in delicious dressing. Add salt and pepper to taste, if desired.
- If crunchy ramen is desired, set some aside to toss with the salad and add as a topping right before serving. Serve with a drizzle of sriracha and sesame seeds.
Notes
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- Prep Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 1.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg