Crunchy Asian Ramen Noodle Salad

A fresh, crunchy salad loaded with crisp cabbage, crunchy ramen noodles, and a sweet-savoury sesame dressing. Perfect for potlucks, BBQs, or a light lunch.

Prep Time: 15 minutes
Cook Time: 5 minutes (optional, for toasting)
Servings: 6

Ingredients

• 1 (3 oz/85 g) package instant ramen noodles (discard the seasoning packet), crushed
• 4 cups green cabbage, shredded
• 2 cups purple cabbage, shredded
• 1 cup carrots, shredded
• 4 green onions, sliced
• ¼ cup sliced almonds
• 2 tbsp sesame seeds
• ¼ cup chopped cilantro (optional)

Dressing

• ¼ cup olive oil
• 3 tbsp rice vinegar
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• ½ tsp black pepper

Instructions

1. Preheat the oven to 350°F (175°C).
2. Spread the crushed ramen noodles and sliced almonds on a baking tray and toast for 5–7 minutes, stirring once, until lightly golden. Let cool.
3. In a large bowl, combine the green cabbage, purple cabbage, carrots, green onions, and cilantro.
4. In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, sesame oil, garlic, ginger, and black pepper.
5. Pour the dressing over the salad and toss well.
6. Just before serving, stir in the toasted ramen noodles, almonds, and sesame seeds to keep them crunchy.

Optional Add-Ins

• Shredded cooked chicken
• Edamame
• Mandarin orange segments
• Bell peppers
• Cucumber
• Cashews

Approximate Nutrition (Per Serving)

• Calories: 230
• Protein: 5 g
• Carbohydrates: 18 g
• Fat: 16 g
• Fiber: 3 g