Go Back
–+ servings

Ramen Noodle Salad Recipe

Author: Evelyn Petrie
A vibrant, crunchy, and refreshing salad combining crunchy cabbages, toasted almonds, and a tangy dressing, perfect for summer days.
No ratings yet
Print Recipe Save Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Asian
Servings 6 servings
Calories 250 kcal

Ingredients
  

  • 4 cups Green Cabbage, shredded
  • 2 cups Red Cabbage, shredded
  • 1 cup Carrots, shredded
  • 2 packages Ramen Noodles, broken into chunks
  • ½ cup Green Onions, sliced
  • ½ cup Toasted Slivered Almonds
  • ½ cup Vegetable Oil
  • ⅓ cup Rice Vinegar
  • 2 tablespoons Sugar

Instructions
 

  • Place all the shredded cabbages, carrots, broken ramen noodles, green onions, and toasted almonds into a large bowl. Mix well to ensure even distribution.
  • In a smaller bowl, whisk together the vegetable oil, rice vinegar, sugar, and seasoning packets from the ramen noodles. Stir until the sugar is completely dissolved.
  • Pour the prepared dressing evenly over the salad mixture. Toss everything thoroughly to ensure the salad is well coated with the dressing.
  • Serve the salad immediately for a crisp texture, or cover it and refrigerate for up to 8 hours to allow flavors to blend more thoroughly.

Notes

  • Use fresh ingredients for the best flavor and texture.
  • Toast the almonds for enhanced nuttiness.
  • Adjust sugar and vinegar to taste, and remember to break the noodles finely for better crunch distribution.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 1gSodium: 300mgFiber: 3gSugar: 5g
Keyword Ramen Noodle Salad
Tried this recipe?Let us know how it was!