Ramen Noodle Salad
A fresh and flavorful salad with such a satisfying crunch! Made with two types of cabbage, thin cut almonds, crisp ramen noodles and a sweet and tangy dressing.
Servings: 8
Ingredients
- 2 (3 oz) pkgs. dry ramen, broken into small pieces,* seasoning packet discarded
- 1 cup Fisher Sliced Almonds
- 6 cups thinly sliced green cabbage** (13 oz)
- 2 cups thinly sliced red cabbage (5 oz)
- 2 cups matchstick carrots
- 2/3 cup chopped green onions
Dressing
- 1/2 cup light olive oil
- 1/4 cup rice vinegar
- 1/4 cup honey (can use more or less to taste)
- 1 Tbsp peeled and minced fresh ginger
- 1 tsp minced garlic
- 1/2 tsp toasted sesame oil
- Salt and freshly ground black pepper, to taste***
Instructions
- For the dressing: In a mixing bowl whisk together light olive oil, rice vinegar, honey, ginger, garlic, sesame oil and season with salt and pepper to taste. Refrigerate while preparing salad ingredients.
- For the salad: Preheat oven to 400 degrees. Spread almonds and ramen onto a rimmed 18 by 13-inch baking sheet.
- Toast in preheated oven 3 minutes, remove from oven and toss mixture and then spread out even. Return to oven and toast until golden brown about 3 - 4 minutes longer. Let cool.
- To a large salad bowl add green cabbage, red cabbage, carrots, green onions, and ramen almond mixture.
- Stir dressing then pour over salad. Toss well and serve.
Notes
- *The fastest way to break the ramen is to leave in the package (unopened) and crush with a rolling pin, just be careful not to crush into tiny little bits. For more uniform size you can break it up by hand.
- **8 cups (1 lb) napa cabbage works great too. If you want a less crunchy salad it's a great option.
- ***I use 3/4 tsp salt and 1/2 tsp pepper (not included in nutrition estimate).