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Ramen Noodle Salad Recipe

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This ramen noodle salad recipe is a delicious mix of crunchy cabbage, carrots, green onions, and crispy noodles, all tossed in a flavorful tangy dressing. Perfect as a side dish or a light main course, this salad is quick, easy, and bursting with vibrant flavors.

Ingredients

Scale
  • 2 packets of instant ramen noodles (no seasoning packets)
  • 4 cups shredded cabbage (red or green, or a mix)
  • 1 cup shredded carrots
  • 4 green onions, thinly sliced
  • ½ cup slivered almonds, toasted
  • 2 tbsp sesame seeds, toasted

Dressing:

  • ⅓ cup olive oil or vegetable oil
  • 3 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 1 tbsp honey or sugar
  • 1 tsp sesame oil
  • ½ tsp garlic powder

Instructions

  1. Prepare Noodles: Break uncooked ramen noodles into small pieces and toast them in a dry skillet over medium heat until golden brown. Set aside to cool.
  2. Make the Dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, and garlic powder until emulsified.
  3. Combine Salad Ingredients: In a large bowl, mix shredded cabbage, carrots, green onions, toasted almonds, and sesame seeds.
  4. Assemble the Salad: Add the toasted noodles and pour the dressing over the salad. Toss well to combine.
  5. Serve: Serve immediately for maximum crunch, or refrigerate for 20-30 minutes to allow the flavors to meld.

Notes

  • For added protein, toss in cooked chicken, shrimp, or tofu.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Use gluten-free soy sauce and noodles for a gluten-free version.

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