Ramen Noodle Salad
This Ramen Noodle Salad is a crunchy, colorful classic made with cabbage, crushed ramen noodles, toasted almonds, and a sweet tangy dressing. It’s quick to make, perfect for potlucks and BBQs, and one of those salads people always come back for seconds.
Servings: 6
Calories: 354kcal
Ingredients
- 2 packets ramen noodles discard seasoning packet or save for another use
- 16 ounces coleslaw mix 1 bag
- 1 cup edamame shelled, cooked and cooled
- 1 medium red bell pepper thinly sliced
- 1 medium carrot julienned
- 3 green onions sliced
- ½ cup sliced almonds toasted
- ½ cup sunflower seeds
- ¼ cup sesame seeds
For the Dressing:
- ⅓ cup vegetable oil
- ¼ cup apple cider vinegar
- ¼ cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- 1 garlic clove minced
- 1 teaspoon ginger grated
Instructions
- In a small bowl, whisk together vegetable oil, apple cider vinegar, soy sauce, sugar, sesame oil, minced garlic, and grated ginger until well combined.
- Break the ramen noodles into small pieces while still in the bag. Open the bags and set aside the noodles.
- In a large bowl, combine the crushed ramen noodles, coleslaw mix, cooked edamame, sliced red bell pepper, julienned carrot, sliced green onions, toasted almonds, sunflower seeds, and sesame seeds.
- Pour the dressing over the salad and toss everything together to coat evenly.
- Refrigerate the salad for at least 1 hour to allow the flavors to meld and the noodles to soften slightly.
- Toss the salad again before serving. Adjust seasoning if necessary and serve chilled.
Notes
- Break the ramen noodles before opening the bag. This keeps the pieces small and evenly distributed throughout the salad.
- Toast the almonds for extra flavor. A few minutes in a dry skillet brings out their natural nuttiness and adds extra crunch.
- Let the salad chill before serving. About 1 hour in the refrigerator allows the dressing to soak into the cabbage and noodles so the flavors come together.
- Taste the dressing before adding it. You can easily adjust the balance by adding a little more vinegar for tang or sugar for sweetness.
- Add the ramen last for extra crunch. If you prefer the noodles very crisp, toss them in just before serving instead of during the chilling step.
- Toss again before serving. The dressing settles slightly while the salad chills, so a quick toss brings everything back together.
Nutrition
Serving: 1serving | Calories: 354kcal | Carbohydrates: 20g | Protein: 11g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 416mg | Potassium: 548mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2460IU | Vitamin C: 57mg | Calcium: 154mg | Iron: 3mg
