Ramen Noodle Salad
Ramen Noodle Salad: crispy, crunchy ramen atop fresh red and green cabbage, green onions, sweet carrots, and almonds coated in delicious ramen noodle dressing! | Recipe at BeamingBaker.com
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Servings: 10 cups or 20 servings
Ingredients
Ramen Noodle Salad
- 2 packages ramen noodles reserve seasonings for salad
- 5 cups shredded green cabbage
- 3 cups shredded purple/red cabbage
- 2 cups shredded carrots
- 4 green onions sliced
- ½ cup slivered almonds
Dressing
- ½ cup vegetable oil or olive oil
- ¼ cup rice vinegar
- ½ teaspoon sesame oil optional
- Reserved ramen seasoning
- 1 tablespoon sugar
- 2 teaspoons sambal oelek optional for spice
- Salt and pepper to taste
- Optional: sriracha and sesame seeds for serving
Instructions
- Open packages of ramen and reserve the seasoning packets to use later in this recipe. Break ramen into smaller, bite-sized pieces.
- Add ramen pieces, green cabbage, red cabbage, carrots, onions, and almonds to a large mixing bowl. Stir to combine.
- In a small bowl, whisk together Dressing ingredients until well mixed: oil, rice vinegar, sesame oil, reserved ramen seasoning packets, and sugar. Optionally, add the sambal oelek for spice.
- Pour dressing over salad. Gently toss to combine. Refrigerate 2 hours before serving, up to 1-2 day maximum. After 2 hours, the dressing melds so well with the salad, and the ramen is still crunchy but soaked in delicious dressing. Add salt and pepper to taste, if desired.
- If crunchy ramen is desired, set some aside to toss with the salad and add as a topping right before serving.
- I like to serve with a drizzle of sriracha and sesame seeds.
Notes
- For a sweet Asian sesame dressing that doesn’t use ramen seasoning packets, make my Asian Salad Dressing.
- Ramen: pick your favorite flavor and brand of ramen. If you want your ramen noodle salad to be spicy, pick a spicy flavor, and so on.