Description
Crunchy Ramen Noodle Salad with Cabbage tossed in a sweet and tangy dressing. Crisp, colorful, and perfect for potlucks or weeknight dinners.
Ingredients
2 packs ramen noodles (discard seasoning packets)
4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
1/2 cup sliced almonds
3 green onions, sliced
Dressing:
1/4 cup olive oil
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon soy sauce
1/2 teaspoon sesame oil
Instructions
1. Break ramen noodles into small pieces.
2. Toast ramen pieces and almonds in skillet until golden.
3. Whisk dressing ingredients.
4. Combine cabbage, carrots, and green onions in bowl.
5. Add toasted ramen and almonds.
6. Pour dressing over salad and toss.
7. Chill briefly and serve.
Notes
Add noodles just before serving for best crunch.
Store leftovers up to 3 days.
Use coleslaw mix for convenience.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Toasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
