Fresh Ramen Noodle Salad with Crunchy Vegetables and Toasted Almonds (Print version)

A crisp ramen noodle salad with crunchy vegetables, toasted almonds, and a tangy sesame dressing for potlucks, lunches, and easy sides.

# Ingredients:

For the crunchy topping

01 - 2 packages (3 oz each) dry ramen noodles, seasoning packets discarded
02 - 3/4 cup (75 g) sliced almonds
03 - 1 tablespoon neutral oil

For the salad

04 - 5 cups (350 g) thinly shredded green cabbage
05 - 2 cups (140 g) thinly shredded red cabbage
06 - 1 1/2 cups (165 g) shredded carrots
07 - 1/2 cup (50 g) thinly sliced green onions
08 - 1/4 cup chopped fresh cilantro, optional

For the sesame dressing

09 - 1/4 cup (60 ml) rice vinegar
10 - 3 tablespoons neutral oil
11 - 1 tablespoon toasted sesame oil
12 - 2 tablespoons low-sodium soy sauce
13 - 2 tablespoons honey
14 - 1 tablespoon fresh lime juice
15 - 1 teaspoon grated fresh ginger
16 - 1 small garlic clove, finely grated
17 - 1/4 teaspoon black pepper
18 - Salt, to taste

# Instructions:

01 - Heat the oven to 350°F (175°C). Break the dry ramen into small pieces and toss with almonds and neutral oil on a sheet pan. Bake for 8-10 minutes, stirring once, until lightly golden and fragrant. Cool completely.
02 - Add rice vinegar, neutral oil, sesame oil, soy sauce, honey, lime juice, ginger, garlic, black pepper, and a small pinch of salt to a jar. Seal and shake until the honey dissolves and the dressing looks blended.
03 - Add the green cabbage, red cabbage, carrots, green onions, and cilantro if using to a large bowl. Toss with clean hands or tongs to combine the colors evenly.
04 - Pour about three quarters of the dressing over the vegetables and toss well. Let it sit for 5 minutes so the cabbage softens slightly, then add more dressing if needed.
05 - Fold in the cooled ramen and toasted almonds right before serving. Taste and adjust with salt, lime juice, or a small splash of vinegar. Serve immediately for the crispest texture.

# Good to know:

01 - Best served right after adding the toasted ramen and almonds.
02 - The vegetables, dressing, and topping can be made ahead and stored separately.
03 - Discard the ramen seasoning packets for a fresher, less salty dressing.

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