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Ramen Noodle Salad Recipe

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This Ramen Noodle Salad recipe is a delightful mix of crushed instant ramen noodles, shredded cabbage, carrots, and green onions, all tossed with toasted almonds, sunflower seeds, and sesame seeds. The tangy dressing made with rice vinegar, soy sauce, and sesame oil adds a burst of flavor, making this salad a perfect choice for picnics, potlucks, and casual gatherings.

Ingredients

Scale
  • 1 package instant ramen noodles: Crushed, seasoning packet discarded.
  • 4 cups shredded cabbage: Napa or green cabbage works best.
  • 1 cup shredded carrots
  • 1/2 cup sliced green onions
  • 1/2 cup sliced almonds: Toasted.
  • 1/4 cup sunflower seeds: Toasted.
  • 1/4 cup sesame seeds: Toasted.
  • 1/4 cup vegetable oil
  • 3 tablespoons rice vinegar: Adds a tangy flavor.
  • 2 tablespoons soy sauce: For umami.
  • 2 tablespoons sugar: Balances the acidity.
  • 1 tablespoon sesame oil: Adds a nutty flavor.
  • 1 teaspoon grated ginger: Fresh ginger adds a zing.

Instructions

  • In a large bowl, combine the shredded cabbage, shredded carrots, and sliced green onions.
  • Add the crushed ramen noodles, toasted almonds, sunflower seeds, and sesame seeds to the bowl.
  • In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, and grated ginger until the sugar is dissolved and the dressing is well combined.
  • Pour the dressing over the cabbage mixture and toss to coat evenly.
  • Let the salad sit for at least 30 minutes before serving to allow the flavors to meld and the noodles to soften slightly.
  • Serve chilled or at room temperature.

Notes

  • For added crunch, reserve some of the toasted nuts and seeds to sprinkle on top just before serving.
  • You can add cooked, shredded chicken for a more substantial salad.
  • Adjust the amount of sugar and soy sauce to taste.

Nutrition

Find it online: https://avarecipes.com/ramen-noodle-salad-recipe/