Description
A refreshing crunchy ramen salad perfect for any occasion.
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)
- Reserved ramen seasoning
- 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 day 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. I like to serve with a drizzle of sriracha and sesame seeds.
Notes
- Allowing the salad to chill enhances the flavors.
- Customize the salad by adding your favorite vegetables.
- Adjust the spice level by varying the sambal oelek.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg