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Ramen Noodle Salad
nibbleboard.com/recipes/ramen-noodle-salad
Ingredients
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 packages ramen noodles (seasoning packets reserved)
- 1/2 cup sliced green onions (about 4-5 stalks)
- 1/2 cup slivered almonds, toasted
Dressing
- 1/2 cup vegetable oil
- 1/3 cup rice vinegar
- 2 tablespoons sugar
Garnish
- 1 tablespoon sesame seeds, for garnish (optional)
Instructions
- Toast the slivered almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Transfer to a plate and let cool.
- Whisk together the vegetable oil, rice vinegar, sugar, and both ramen seasoning packets in a small bowl until the sugar dissolves completely.
- Combine the shredded green cabbage, red cabbage, carrots, and green onions in a large mixing bowl. Toss to mix evenly.
- Add the broken ramen noodle chunks and toasted almonds to the bowl.
- Pour the dressing over the salad and toss thoroughly until every piece is coated.
- Sprinkle with sesame seeds if using. Serve immediately for maximum crunch, or refrigerate up to 8 hours before serving.
Nutrition per Serving
393Calories
8gProtein
33gCarbs
27gFat
Chef Tips
- For the crunchiest salad, add the ramen noodles and almonds right before serving — the dressing softens them over time.
- Swap rice vinegar for apple cider vinegar if that's what you have on hand. The flavor will be slightly more tart but still delicious.
- Make the dressing up to 3 days ahead and store in a jar in the fridge. Give it a good shake before pouring.
- Use a bag of pre-shredded coleslaw mix to save even more prep time — just add the red cabbage for color.
- If you prefer a nuttier flavor, swap slivered almonds for cashews or sunflower seeds for a nut-free version.
Storage
Store dressed salad in an airtight container in the fridge for up to 2 days. The noodles will soften but the flavor remains excellent.