Ramen Noodle Salad (Print version)
Crunchy Ramen Noodle Salad with cabbage, toasted almonds, scallions, and a bright sesame-soy dressing.
# Ingredients:
For the salad
01 -
2 (3 oz / 85 g each) packages instant ramen noodles, seasoning packets discarded or saved for another use
02 -
2 tablespoons neutral oil, such as avocado or canola oil
03 -
1/2 cup (55 g) sliced almonds
04 -
2 tablespoons sesame seeds
05 -
4 cups (280 g) thinly sliced green cabbage
06 -
2 cups (140 g) thinly sliced red cabbage
07 -
1 cup (110 g) shredded carrot
08 -
4 scallions, thinly sliced
For the dressing
09 -
1/3 cup (80 ml) rice vinegar
10 -
1/4 cup (60 ml) neutral oil
11 -
2 tablespoons soy sauce
12 -
2 tablespoons granulated sugar or honey
13 -
1 tablespoon toasted sesame oil
14 -
1 teaspoon grated fresh ginger
15 -
1 small garlic clove, finely grated
16 -
1/4 teaspoon black pepper
17 -
Kosher salt, to taste
# Instructions:
01 -
Remove the seasoning packets and set them aside for another use. Crush the dry ramen noodles into small bite-size pieces while still in the package or in a clean towel.
02 -
Heat 2 tablespoons neutral oil in a large skillet over medium heat. Add the crushed ramen, almonds, and sesame seeds. Cook for 4-6 minutes, stirring often, until golden and fragrant. Transfer to a plate to cool.
03 -
Whisk rice vinegar, neutral oil, soy sauce, sugar, sesame oil, ginger, garlic, black pepper, and a small pinch of salt until the sugar dissolves.
04 -
Add green cabbage, red cabbage, carrot, and scallions to a large bowl. If the cabbage is damp, pat it dry first so the dressing stays bright instead of watery.
05 -
Pour about three-quarters of the dressing over the vegetables and toss well. Add most of the cooled ramen mixture and toss again. Add more dressing only if needed.
06 -
Let the salad rest for 10 minutes, then top with the remaining ramen crunch. Serve chilled or at room temperature.
# Good to know:
01 -
Best tossed 15-30 minutes before serving for the crispest noodles.
02 -
Dressing can be made up to 5 days ahead and refrigerated.
03 -
Toasted ramen mixture can be made 1-2 days ahead and stored airtight.