Ramen Noodle Salad

Easy Ramen Noodle Salad with crunchy cabbage, carrots, and toasted ramen noodles! Perfect for potlucks and picnics.

Why You Should Try This Recipe:

- Can be ready to eat in less than 30 minutes - Perfect combination of crunchy, sweet, salty, and savory - Great as a side dish or a main dish - Made with simple and easy ingredients

Key Ingredients:

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ramen noodles - honey  cabbage - green onions  almonds - sesame - garlic  sesame oil - rice vinegar  ginger

Let's make it!

This summer salad is a must-try at every BBQ.

1

Preheat the oven to 400°F/200°C. Spread the broken ramen noodles, sesame seeds, and sliced almonds on a rimmed baking sheet, and toast for 6 minutes flipping halfway through. Remove from the oven, and allow to cool completely.

2

Prep the veggies. To shred the cabbage, you can either use a mandoline, a sharp knife, or a vegetable peeler. Grate or julienne the carrot, and slice the green onions.

3

Make the salad dressing by combining all of the dressing ingredients in a bowl and whisk well, or combine in a jar and shake it until well combined.

4

Assemble the salad in a large mixing bowl, dress with the salad dressing and toss well until everything is well coated. Add the crunchy noodles and almonds and toss right before serving.

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