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.

Author: Pesto & Potatoes

Meal Type: Peanuts Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 8 servings

Calories: 268 kcal per serving

Ingredients

1 - lime
¼ cup - soy sauce
½ cup - olive oil
2 tablespoons - sesame oil
1 ½ tablespoons - brown sugar
½ tsp - garlic powder
¼ tsp - ground ginger
½ tsp - kosher salt
½ - red bell pepper
1 - carrot
4 cups - green cabbage
2 cups - red cabbage
4 - green onions
½ cup - almonds
2 packet - ramen noodle soup
1 tbsp - sesame seeds

Instructions

Use your hands to crush the ramen noodles inside the package into small pieces. Discard the seasoning packets or save them for another use.
Heat a large skillet over medium to medium-high heat.
Add the crushed ramen noodles to the dry skillet and toast, stirring occasionally, for 3 to 4 minutes, until lightly golden.
Add the sesame seeds and continue toasting for about 1 minute, until fragrant and golden.
Remove from heat and set aside to cool completely.
In a large bowl, add the green cabbage, red cabbage, shredded carrot, red bell pepper, green onions, and sliced almonds.
Toss to combine.
Add all dressing ingredients to a jar with a lid.
Shake vigorously for 10 to 15 seconds until well combined.
Pour the dressing over the cabbage mixture and toss to coat.
Sprinkle the cooled toasted ramen noodles and sesame seeds over the top.
Toss again until evenly combined and serve immediately.

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