Crunchy Ramen Noodle Salad
A refreshing and satisfying salad packed with crunch and a savory dressing that everyone loves.
recipesbynani.comThis salad is a personal favorite in my house because it is so easy to pull together for a summer picnic or a quick lunch. The combination of crispy noodles and fresh cabbage creates a wonderful texture that keeps people coming back for seconds.
My best tip for this recipe is to wait until the very last minute to add the toasted ramen noodles to the salad. This keeps them perfectly crunchy and prevents them from soaking up too much dressing before you serve it.
🧺 Ingredients
- 2 packages ramen noodle soup, noodles only
- 1/2 cup slivered almonds
- 1/4 cup sesame seeds
- 1 head green cabbage, finely shredded
- 4 green onions, thinly sliced
- 1/2 cup butter, melted
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 1/4 cup apple cider vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit.
- 2
Crush the dry ramen noodles into bite sized pieces using your hands or a rolling pin.
- 3
Spread the crushed noodles, almonds, and sesame seeds on a baking sheet.
- 4
Drizzle with the melted butter and bake for 10 minutes or until lightly toasted, then set aside to cool.
- 5
In a small bowl, whisk together the vegetable oil, sugar, vinegar, soy sauce, and salt to make the dressing.
- 6
In a large salad bowl, combine the shredded cabbage and green onions.
- 7
Pour the dressing over the cabbage and toss well to coat.
- 8
Add the toasted noodle mixture right before serving and toss again to combine.
💡 Tips
Store any leftover dressing in a glass jar in the fridge for up to a week. If you have leftovers of the finished salad, keep the toasted noodle mix in a separate container so it stays crunchy for the next day.
Made this recipe? Let us know how it went.
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