Recipe Background
The best salads have a crunch that you can hear for miles. Ramen Noodle Salad has that in spades! Fresh garden cabbage and crisp almonds provide some of the crunchiness, but the true satisfaction comes from the ramen noodles, which have an even better crackle than croutons. Ramen Noodle Salad is coated in a savory, tangy dressing that's seasoned with all of your favorite Asian-fusion flavors. It only takes 20 minutes to make this salad, so get ready to crunch into greatness!
The best salads have a crunch that you can hear for miles. Ramen Noodle Salad has that in spades! Fresh garden cabbage and crisp almonds provide some of the crunchiness, but the true satisfaction comes from the ramen noodles, which have an even better crackle than croutons. Ramen Noodle Salad is coated in a savory, tangy dressing that's seasoned with all of your favorite Asian-fusion flavors. It only takes 20 minutes to make this salad, so get ready to crunch into greatness!
Ingredients
- 4 cups green cabbage shredded
- 2 cups red cabbage shredded
- 1 cup carrots shredded
- 2 (3-ounce) packages ramen noodles of your choice, noodles broken into chunks, seasoning packets reserved
- 1/2 cup green onions sliced
- 1/2 cup almonds slivered and toasted
- 1/2 cup vegetable oil
- 1/3 cup rice vinegar
- 2 tablespoons sugar
Directions
- In a large bowl place the green cabbage, the red cabbage, the carrots, the ramen noodles, the green onions, and the almonds.
- In a small bowl, whisk the vegetable oil, the rice vinegar, the sugar, and the ramen seasoning packets.
- Pour the dressing over the cabbage mixture and toss to combine evenly.
- Serve room temperature or chill for up to 8 hours before serving.
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