Ramen Noodle Salad is an addictive side dish made with cabbage and other veggies, coated in an Asian-inspired dressing, with crunchy ramen noodles. Make for cookouts!
Prep Time25 minutesmins
Total Time22 minutesmins
Servings: 8
Ingredients
Salad Ingredients
1headhead napa cabbagehalved and sliced thinly
1cupradishessliced
2medium carrotsgrated
1yellow bell pepperdiced
2ramen noodle packagesdiscard the ramen seasoning packet
3green onionsfinely chopped
1/2cupcilantrochopped
Asian Dressing Ingredients
4tablespoonsrice wine vinegar
3tablespoonscanola oilor olive oil
2tablespoonslime juice
2tablespoonssoy sauce
1tablespoonshoney
Instructions
Wash and chop all the ingredients you need for the salad. Shred or thinly slice the cabbage and carrots. Dice the remaining veggies into bite-size pieces.
1 head head napa cabbage, 1 cup radishes, 2 medium carrots, 1 yellow bell pepper, 3 green onions, 1/2 cup cilantro
In a large bowl, add all the vegetables and mix them together.
With your hands, crush the ramen into small pieces.
2 ramen noodle packages
In a small bowl, add all the dressing ingredients and whisk until well combined.
When you are ready to serve the salad add the ramen noodles. Then pour the dressing over top and toss until the vegetables are well coated.
Let it rest for 15 minutes until the ramen has softened
Serve immediately.
Notes
If you want to keep the salad for a few days, add the dressing at the last minute.
Garnish with slivered almonds or sesame seeds.
Substitute green cabbage or a bag of coleslaw mix for the Napa cabbage. You could also try a bag of broccoli slaw or shredded brussels sprouts for a different taste.
Use white vinegar or cider vinegar if you don't have rice vinegar.
Change up the veggies in the salad. Add in cucumbers, red cabbage, mushrooms, or snow peas.
Replace 1 tablespoon of the vegetable oil in the dressing with sesame oil for a nutty flavor.