Ramen Noodle Salad
A crunchy, flavorful ramen noodle salad with cabbage, carrots, almonds, and green onions tossed in a tangy, slightly sweet dressing. Perfect for quick lunches, potlucks, or make-ahead meals, this salad combines fiber-rich vegetables with a satisfying crunch and plant-based protein for a wholesome, colorful dish.
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- Whisk
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 4 cups green cabbage shredded
- 2 cups red cabbage shredded
- 1 cup carrots shredded
- 2 packages ramen noodles broken into chunks (reserve seasoning packets)
- ½ cup green onions sliced
- ½ cup slivered almonds toasted
- ½ cup vegetable oil
- ⅓ cup rice vinegar
- 2 tablespoons sugar
- Seasoning packets from ramen noodles
Instructions
- Prepare the Vegetables: Start by washing all fresh produce thoroughly. Shred 4 cups of green cabbage and 2 cups of red cabbage, keeping the pieces bite-sized but substantial enough to retain crunch. Peel and shred 1 cup of carrots. Place all shredded vegetables in a large mixing bowl. This will form the vibrant, fiber-rich base of your salad.
- Break the Ramen Noodles: Take 2 packages of uncooked ramen noodles and gently break them into small, irregular chunks. Avoid crushing them into fine crumbs; the salad works best when the noodles provide a crunchy texture. Set aside the seasoning packets for later use.
- Toast the Almonds: In a dry skillet over medium heat, lightly toast 1/2 cup of slivered almonds until they are golden brown and fragrant. Stir continuously to prevent burning. Toasted almonds add a nutty flavor and a satisfying crunch, as well as plant-based protein and healthy fats. Allow them to cool slightly before adding to the salad.
- Slice the Green Onions: Trim and slice 1/2 cup of green onions into thin rounds. Green onions provide a mild, fresh bite that complements the sweetness of the carrots and the richness of the toasted almonds. Add them directly to the large mixing bowl with the vegetables.
- Make the Dressing: In a small mixing bowl, combine 1/2 cup of vegetable oil, 1/3 cup of rice vinegar, and 2 tablespoons of sugar. Open the reserved ramen noodle seasoning packets and stir them into the mixture. Whisk vigorously until the sugar is dissolved and the dressing is fully emulsified, creating a tangy, slightly sweet, flavorful coating for the salad.
- Combine Salad Ingredients: Add the broken ramen noodles and toasted almonds to the bowl of shredded vegetables and green onions. Pour the prepared dressing evenly over the top.
- Toss the Salad Thoroughly: Using salad tongs or two large spoons, gently toss all ingredients together until every piece is lightly coated with dressing. Make sure the noodles and vegetables are evenly distributed, and the almonds are mixed throughout. The salad should look colorful and well-combined, with the dressing lightly clinging to all components.
- Serve or Store: Serve the salad immediately for maximum crunch. If making ahead, cover the bowl tightly with plastic wrap or transfer the salad to an airtight container and refrigerate for up to 8 hours. Keep in mind that the ramen noodles will soften slightly over time, but the flavors will deepen, making it an excellent make-ahead option.
Notes
- For the best crunch, add the ramen noodles just before serving if you prefer maximum texture; they soften slightly when refrigerated.
- Toasting the almonds brings out their natural nutty flavor, which enhances the overall salad.
- Shredding cabbage and carrots uniformly ensures even mixing and a pleasant mouthfeel.
- The dressing can be adjusted to taste: increase vinegar for tanginess or sugar for sweetness.
- This salad is versatile—you can add extra vegetables like bell peppers or snap peas for added color and nutrients.
