This Ramen Noodle Salad is a delightful combination of crunchy, tangy, and savory flavors that make it a standout dish for potlucks, picnics, or a quick and refreshing meal. The salad combines crisp cabbage, carrots, and green onions with toasted almonds, sesame seeds, and crushed ramen noodles for a satisfying crunch. The dressing, made with a blend of soy sauce, vinegar, sugar, and sesame oil, brings all the ingredients together with a balanced mix of sweetness and umami. This easy-to-make salad is not only colorful but also full of texture, making it a crowd-pleaser that’s perfect for any occasion.
Ingredients:
- Salad:
- 1 package of instant ramen noodles (discard seasoning packet)
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- 1/2 cup sliced almonds, toasted
- 2 tablespoons sesame seeds, toasted
- Dressing:
- 1/4 cup vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Prepare the Salad:
Break the ramen noodles into small pieces and set aside. In a large bowl, combine the shredded green cabbage, red cabbage, carrots, and green onions. - Toast the Toppings:
In a dry skillet over medium heat, toast the sliced almonds and sesame seeds until golden brown and fragrant, about 3-4 minutes. Remove from heat and set aside. - Make the Dressing:
In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, salt, and pepper until well combined. - Assemble the Salad:
Add the toasted almonds, sesame seeds, and broken ramen noodles to the bowl with the vegetables. Pour the dressing over the salad and toss until all ingredients are well coated. - Serve:
Let the salad sit for 10-15 minutes to allow the flavors to meld and the noodles to soften slightly before serving. Enjoy this refreshing and crunchy salad as a side dish or a light main course.
This Ramen Noodle Salad is best enjoyed fresh but can be refrigerated for a few hours if needed. Just be sure to toss it again before serving to redistribute the dressing.
