Ramen Noodle Salad

Ramen Noodle Salad – A fresh and flavorful salad with such a satisfying crunch! Made with two types of cabbage, thin cut almonds, crisp, toasted ramen noodles and a sweet and tangy dressing. 

Ramen Noodle Salad

• Servings: 8
• Prep Time 20 minutes
• Cook Time 6 minutes
• Total Time 26 minutes

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

1. 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.
2. For the salad: Preheat oven to 400 degrees. Spread almonds and ramen onto a rimmed 18 by 13-inch baking sheet.
3. 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.
4. To a large salad bowl add green cabbage, red cabbage, carrots, green onions, and ramen almond mixture.
5. Stir dressing then pour over salad. Toss well and serve.

Recipe 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).