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- LC
- LC
Crunchy Ramen Noodle Salad
This Crunchy Ramen Noodle Salad recipe combines ramen noodles, crisp cabbage, and a tangy dressing for the ultimate side dish. It's perfect for picnics, potlucks, and easy weeknight dinners. This Crunchy Ramen Noodle Salad is my take on a cole slaw-like salad I recall being among those bowls of side dish options. The main source of crunch comes from two of those inexpensive noodle packets often associated with college student survival food.
Ingredients
For the Salad
Instructions
Toast the Ramen Noodles
- Step 1
Use your hands to crush the ramen noodles inside the package into small pieces. Discard the seasoning packets or save them for another use.
- Step 2
Heat a large skillet over medium to medium-high heat.
- Step 3
Add the crushed ramen noodles to the dry skillet and toast, stirring occasionally, for 3 to 4 minutes, until lightly golden.
- Step 4
Add the sesame seeds and continue toasting for about 1 minute, until fragrant and golden.
- Step 5
Remove from heat and set aside to cool completely.
Prepare the Salad
- Step 6
In a large bowl, add the green cabbage, red cabbage, shredded carrot, red bell pepper, green onions, and sliced almonds.
- Step 7
Toss to combine.
Make the Dressing
- Step 8
Add all dressing ingredients to a jar with a lid.
- Step 9
Shake vigorously for 10 to 15 seconds until well combined.
Assemble and Serve
- Step 10
Pour the dressing over the cabbage mixture and toss to coat.
- Step 11
Sprinkle the cooled toasted ramen noodles and sesame seeds over the top.
- Step 12
Toss again until evenly combined and serve immediately.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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