Ramen Noodle Salad with Cabbage
Ultra-crunchy ramen-and-cabbage slaw tossed with a tangy sesame-soy dressing, toasted almonds, and scallions. Perfect for potlucks, picnics, or quick lunches—budget-friendly, fast, and totally addictive.
Ingredients
- 1 package (3 oz) instant ramen noodles, broken (discard seasoning or save for dressing)
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage (optional)
- 1 cup shredded carrots
- 1/2 cup sliced green onions (scallions)
- 1/2 cup slivered almonds, toasted
- 1/4 cup sunflower seeds, toasted (optional)
- 1 tablespoon sesame seeds (optional)
- 1/4 cup vegetable oil
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or sugar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ramen seasoning (optional, for flavor boost)
- fine salt and black pepper, to taste
Instructions
- Place the ramen brick in a zip-top bag and lightly crush into small bite-size pieces.
- Toast the crushed ramen, almonds, and sunflower seeds in a dry skillet over medium heat, stirring often, 3–5 minutes until golden and fragrant. Transfer to a plate to cool.
- In a large bowl, combine green cabbage, red cabbage (if using), carrots, and scallions.
- In a small bowl or jar, whisk together vegetable oil, rice vinegar, soy sauce, honey (or sugar), toasted sesame oil, optional ramen seasoning, and a pinch of salt and pepper until emulsified.
- Just before serving, pour the dressing over the cabbage mixture and toss to coat evenly.
- Add the cooled toasted ramen and nuts, toss again, taste, and adjust salt and pepper. Serve immediately for maximum crunch.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 5gFat: 18gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 6g
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