Description
A crunchy and flavorful ramen noodle salad with fresh cabbage, almonds, and a tangy-sweet dressing. Perfect for picnics, potlucks, or a quick side dish.
Ingredients
Scale
- 2 (3 oz) packages ramen noodles (discard seasoning packets or save for another use)
- 1/2 head green cabbage, thinly sliced (about 4 cups)
- 1/2 head red cabbage, thinly sliced (about 4 cups)
- 4 green onions, thinly sliced
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 1/2 cup dried cranberries (optional)
- 1/2 cup vegetable oil
- 1/4 cup apple cider vinegar
- 3 tablespoons sugar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
Instructions
- Crush the ramen noodles into small pieces (no need to cook them).
- In a large bowl, combine green cabbage, red cabbage, green onions, almonds, sunflower seeds, and dried cranberries (if using).
- In a small bowl, whisk together vegetable oil, apple cider vinegar, sugar, soy sauce, sesame oil, and black pepper.
- Pour the dressing over the cabbage mixture and toss well to coat.
- Add the crushed ramen noodles just before serving (to keep them crunchy).
- Toss again lightly and serve immediately.
Notes
- For extra crunch, toast the almonds and sunflower seeds before adding.
- Add shredded chicken or tofu for a protein boost.
- Best served fresh, as the noodles soften over time.
- Adjust sweetness by adding more or less sugar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 12g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg