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Ramen Noodle Salad

Ramen Noodle Salad combines toasted ramen pieces with crisp cabbage and sesame dressing for a crunchy tangy cold dish perfect for quick lunches.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Salad
Cuisine: Asian-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 packs Instant Ramen Noodles
  • 3 cups Green Cabbage
  • 1 cup Purple Cabbage
  • 2 Green Onions
  • 2 tbsp Toasted Sesame Seeds
  • 1/4 cup Sliced Almonds lightly toasted
  • 3 tbsp Neutral Oil
  • 2 tbsp Rice Vinegar
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Granulated Sugar
  • 1 tsp Toasted Sesame Oil

Equipment

  • Large skillet
  • Mixing bowl
  • Whisk
  • Tongs

Method
 

  1. Break the dry ramen noodles into bite-sized pieces. Toast them in a dry skillet over medium heat until golden and fragrant for the signature crunch of crunchy ramen salad.
  2. In a large bowl combine shredded green cabbage, purple cabbage and sliced green onions. Add toasted almonds and sesame seeds.
  3. In a small bowl whisk neutral oil, rice vinegar, soy sauce, sugar and sesame oil until the dressing looks glossy and balanced.
  4. Add the toasted noodles to the bowl just before serving. Pour dressing over the salad and toss until everything is evenly coated like a classic Asian cabbage noodle salad.
  5. Serve immediately for maximum crunch or chill briefly for a slightly softer texture.

Notes

Add toasted noodles right before serving to keep them crisp and prevent the dressing from softening the texture.