Ramen Noodle Salad is a cold vegetarian side dish that has crispy ramen noodles, almonds, and a sweet and tangy dressing mixed in with shredded carrots, green, and purple cabbage. This is the perfect summertime salad recipe to serve at potlucks, picnics, and family reunions.
I like to serve this summer salad as a side to this Portobello Cheesesteak Sandwich. It is also great as a lunch salad on its own.
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Nutritional Benefits of Cabbage
Cabbage is one of my favorite vegetables. I love it cooked and I love it raw. It comes in the colors of red, purple, green and white and is used to make Coleslaw, cabbage rolls, kimchi and more. It is low in calories and high in fiber, packed with nutrients, and absolutely delicious!
This cruciferous vegetable can help with inflammation, is packed with Vitamins C and K, and can help reduce inflammation, improve digestion, and may help keep your heart healthy. I can't think of better reason to use cabbage to make this salad!
🥘 Ingredients
Purple and Green Cabbage
Carrots
Scallions
Ramen Noodles, these are found in individual packages in the soup section or ethnic aisle.
Slivered almonds
Butter, I like to use salted butter, but if sodium intake is a considering factor, use unsalted butter.
Olive Oil
Seasoned Rice Vinegar, this has a slight sweetness to it. If preferred, plain rice vinegar can be substituted
Honey
Sesame Oil (for flavor)
🔪 Instructions
Step 1:
- In a large glass measuring cup, whisk together the olive oil, rice vinegar, honey, sesame oil, and garlic. Set aside.
Step 2:
- Melt the butter in a large skillet until bubbly. Add the crushed ramen noodles and almonds and cook until golden brown, stirring often. Set aside to cool.
- Shred the carrots, green, and red cabbage into a large mixing bowl. Set aside.
Step 3:
- Add the toasted noodle mixture to the cabbage mixture and toss to combine.
- Pour the dressing over top of the cabbage salad and toss to coat.
- Refrigerate any leftover salad.
💭 Top Tips
- To thinly slice the cabbage, cut it in half, then in quarters, from the top to the core. Cut out the core and discard. Lay the flat side on a cutting board and thinly slice, working your way across the quarter.
- Alternatively, if you own a food processor, process the cabbage on the shred setting.
📖 Variations
- Use a plant based butter instead of real butter and brown sugar in place of honey to make this a vegan salad.
- Add 1 cup of chopped cilantro to add another level of flavor.
- Substitute sliced almonds, chopped pecans, or walnuts for the slivered almonds.
- Substitute golden monkfruit for the honey to make this recipe sugar free.
- Toss in a can of drained mandarin oranges.
- Add a bag of frozen edamame (thawed) to the salad for an extra boost of protein and vitamin K.
- Cut an apple into matchstick slices and toss with the salad.
More Vegetarian Salad Recipes
Lentil Salad with Lemon Vinaigrette
📖 Recipe
Ramen Noodle Salad
Ingredients
For The Salad
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 packages ramen noodles crushed, discard the seasoning packet
- ½ cup scallions
- ½ cup slivered almonds
- 2 tbsp butter
For The Dressing
- ½ cup olive oil
- ¼ cup seasoned rice vinegar
- ¼ cup honey
- ½ tbsp sesame oil
- 2 cloves garlic minced
Instructions
To Make The Dressing
- Whisk together the olive oil, rice vinegar, honey, sesame oil, and garlic. Set aside.
To Make The Salad
- Melt the butter in a large skillet over medium heat. Add the crushed noodles and slivered almonds to the skillet and saute for 2 minutes, or until noodles and almonds are golden brown. Remove from the skillet and allow to cool.
- Place the carrots, green and red cabbage in a large mixing bowl. Add the toasted ramen noodle mixture. Pour the dressing over top of the cabbage mixture. Toss to coat.
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