Go Back
Close-up view of a colorful Ramen Noodle Salad featuring vibrant vegetables.
Print Pin

Ramen Noodle Salad Recipe

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 350
A quick and flavorful cold salad combining crunchy vegetables, toasted ramen noodles, and a tangy dressing.

Ingredients

group

  • 2 packs instant ramen noodle
  • 4 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • ½ cup sliced green onions
  • ½ cup sliced almonds
  • 1 tablespoon sesame seeds
  • ¼ cup olive oil or vegetable oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder

Instructions 

  • Break ramen noodles into small pieces and toast with almonds for 4-5 minutes.
  • Combine shredded vegetables in a large bowl.
  • Whisk together oil, vinegar, soy, honey, sesame oil, ginger, and garlic until smooth.
  • Add toasted noodles and almonds to vegetables, pour dressing, and toss.
  • Let sit for 15-20 minutes before serving to enhance flavor and crunch.

Notes

For extra flavor, refrigerate for 15 minutes before serving.
Calories: 350kcal
Cost: $10
Course: Salad
Cuisine: Asian
Keyword: Noodle, Vegetables