Description
A refreshing and crunchy ramen noodle salad tossed with cabbage, vegetables, and a tangy dressing—perfect as a side or light lunch.
Ingredients
- 2 (3‑oz) packages ramen noodles (discard seasoning packets)
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- ½ cup thinly sliced green onions
- ½ cup sliced almonds, toasted
- ¼ cup sunflower seeds (optional)
- ¼ cup chopped fresh cilantro (optional)
- For the dressing:
- ⅓ cup vegetable oil
- 3 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 2 Tbsp honey or sugar
- 1 Tbsp sesame oil
- 1 tsp grated fresh ginger (or ½ tsp ground)
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Break uncooked ramen noodles into bite‑sized pieces and place in a large bowl.
- Add shredded green and purple cabbage, carrots, and green onions.
- In a small bowl or jar, whisk together vegetable oil, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic powder, salt, and black pepper.
- Pour the dressing over the salad; toss to coat all ingredients evenly.
- Stir in toasted almonds, sunflower seeds, and cilantro (if using).
- Cover and refrigerate for at least 1 hour to let flavors meld and noodles soften slightly.
- Before serving, toss again and adjust seasoning if needed. Enjoy chilled!
Notes
- Toasted the almonds lightly in a skillet for extra flavor.
- For extra color, add thinly sliced bell peppers or red onion.
- Make ahead: salad can be prepared up to 1 day in advance; store dressing separately if preferred to keep crunch.
- Use honey for natural sweetness or sugar for a vegan option (opt for vegan sugar).