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 mins
Cook Time 2 minutes mins
Course Side Dish
Cuisine Chinese
Servings 12
Calories 228 kcal
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
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.
Keyword Ramen Noodle Salad