Asian-Style Ramen Noodle Salad

This addictive ramen noodle salad contains: toasted ramen noodles, crisp veggies, and tangy sesame dressing. It's perfect for potlucks, picnics, and meal prep.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 325kcal

Equipment

mixing bowls
9x13 Rimmed Baking Sheet

Ingredients

Dressing

½ cup light flavored olive oil
¼ cup rice wine vinegar
¼ cup maple syrup or granulated sugar
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 cloves garlic minced

Ramen Salad

6 ounces instant ramen noodles broken into small pieces
½ cup sliced almonds
1 pound green cabbage thinly slice
½ pound purple cabbage thinly sliced
1 bunch green onions thinly sliced. Reserve a few for topping
½ cup carrot sliced into thin pieces or matchsticks

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Instructions

Toast the noodles and almonds: Preheat oven to 375°F (190°C). Spread broken ramen noodles and sliced almonds evenly on a rimmed baking sheet lined with parchment. Bake for 5-7 minutes, stirring once or twice, until golden brown and fragrant (the ramen won’t be that noticeable). Watch carefully! They can burn quickly. Set aside to cool.
Make the dressing: In a small bowl or jar, whisk together olive oil, rice wine vinegar, maple syrup (or sugar), soy sauce, sesame oil, and minced garlic until well combined.
Assemble the salad: In a large bowl, combine sliced green cabbage, purple cabbage, carrots, and green onions. Add the toasted noodle-almond mixture.
Dress and toss: Pour the dressing over the salad just before serving. Toss well to coat everything evenly. Sprinkle reserved green onions on top for a fresh finish.

Video

Notes

I like to use packaged cut carrots to save time.
Taste your dressing before adding it to the salad and adjust vinegar or maple syrup if you want it tangier or sweeter.
Add-ins: For extra flavor or texture, try sunflower seeds, sesame seeds, or mandarin orange segments. For protein, try shredded chicken or chunks of tofu.
Make-Ahead: Toast the noodles/almonds and prep veggies and dressing up to a day in advance. Store separately then toss with dressing just before serving for the best crunch.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. Does not include optional toppings.

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