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Classic Ramen Noodle Salad

A crunchy, refreshing, flavor-packed salad made with cabbage, carrots, ramen noodles, almonds, and a sweet-tangy dressing. Perfect for potlucks and easy dinners.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Asian-Inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 cups green cabbage shredded
  • 2 cups purple cabbage shredded
  • 1 cup carrots shredded
  • 2 packs ramen noodles seasoning discarded
  • 0.5 cup slivered almonds toasted
  • 3 green onions sliced
  • 1 tbsp sesame seeds optional
Dressing
  • 0.33 cup oil neutral
  • 3 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp honey or sugar
  • 0.5 tsp sesame oil optional
  • 1 clove garlic minced, optional
  • salt and pepper to taste

Equipment

  • Mixing bowl
  • Knife
  • Whisk
  • Skillet

Method
 

  1. Shred cabbage and carrots or use pre-shredded coleslaw mix.
  2. Crush ramen noodles into bite-size pieces.
  3. Toast almonds in a dry pan for 3–4 minutes until golden.
  4. Slice green onions.
  5. Whisk oil, rice vinegar, soy sauce, honey, sesame oil, garlic, salt, and pepper to make dressing.
  6. Add cabbage, carrots, ramen noodles, almonds, onions, and sesame seeds to a bowl.
  7. Pour dressing over and toss to coat.
  8. Chill 10–20 minutes before serving.

Notes

Toast the ramen noodles for extra flavor. Add mandarin oranges or sunflower seeds for variations.