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A clear crystal bowl full of Ramen Noodle Salad with shredded green and red cabbage, shredded carrots, toasted ramen noodles and almond.

Ramen Noodle Salad

A vegetarian salad packed full of cabbage, carrots, and crunch ramen noodles bathed in an sweet and tangy oriental dressing.
Prep Time 15 minutes
Cook Time 2 minutes
Course Side Dish
Cuisine Chinese
Servings 12
Calories 228 kcal

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 tablespoon butter

For The Dressing

  • ½ cup olive oil
  • ¼ cup seasoned rice vinegar
  • ¼ cup honey
  • ½ tablespoon 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.
    A hand holding a glass measuring cup with the other hand holding a whisk to combine the dressing ingredients.

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.

Video

Keyword Ramen Noodle Salad