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Classic Ramen Noodle Salad

A crunchy, sweet-savory cabbage and ramen salad perfect for potlucks, cookouts, and easy weeknight meals.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Potluck
Calories: 260

Ingredients
  

Salad
  • 2 packages ramen noodles 3 oz each, uncooked, crushed
  • 1 head green cabbage shredded (or 1 bag coleslaw mix)
  • 0.5 cup sliced almonds
  • 3 green onions thinly sliced
  • 1 tbsp sesame seeds optional
Dressing
  • 0.5 cup neutral oil such as canola or vegetable
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp sesame oil optional

Equipment

  • Skillet
  • Mixing bowls
  • Whisk
  • Serving bowl

Method
 

  1. Break ramen noodles into small pieces. Toast noodles and almonds in a dry skillet over medium heat for 3–4 minutes until lightly golden. Cool completely.
  2. In a large bowl, combine shredded cabbage, green onions, and sesame seeds.
  3. Whisk together oil, soy sauce, rice vinegar, sugar, and sesame oil to make the dressing.
  4. Add toasted ramen mixture to the cabbage and pour dressing over top.
  5. Toss well to coat and serve immediately or chill 30 minutes to blend flavors.

Notes

For maximum crunch, keep toasted ramen separate until serving.