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Ramen Noodle Salad Recipe

American · Salad · 25 min total

A crunchy, tangy, and refreshing salad made with broken ramen noodles, shredded cabbage, and a sweet-savory dressing. Perfect for potlucks or a quick side dish.

Ingredients

• 2 packages (3 oz each) ramen noodles, broken into pieces (discard seasoning packets)
• 1/2 cup sunflower seeds
• 1/2 cup slivered almonds
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 4 green onions, sliced
• 1/2 cup vegetable oil
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 teaspoon sesame oil

Instructions

1. Preheat oven to 350°F. Spread broken ramen noodles, sunflower seeds, and almonds on a baking sheet. Bake for 8-10 minutes, stirring once, until lightly toasted. Let cool.
2. In a large bowl, combine cabbage, carrots, and green onions.
3. In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, and sesame oil until sugar dissolves.
4. Add toasted noodle mixture to the cabbage mixture. Pour dressing over and toss well to combine.
5. Serve immediately, or refrigerate for up to 2 hours for a softer texture.

Tips

• For extra crunch, add the toasted noodles just before serving.
• Store leftovers in the refrigerator for up to 2 days; the noodles will soften.
• Substitute with any nuts or seeds you have on hand.

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