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

Category: Vegetarian

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 8 servings

Calories: 206 kcal per serving

Ingredients

4 cups - green cabbage
2 cups - red cabbage
3 cups - carrots
1 - red bell pepper
1 bunch - green onions
1 cup - dry roasted almonds
2 packets - ramen noodles
¼ cup - lime juice limes
¼ cup - low-sodium soy sauce
½ cup - light olive oil
2 tablespoons - toasted sesame oil
2 tablespoons - brown sugar
1 tsp - salt
½ tsp - black pepper

Instructions

Add the first ingredients to a large bowl and stir to combine. Open the ramen noodle packets and break up noodles into the bowl. Save flavor packets for another use, or discard.
For the dressing: Juice two limes into a small bowl. Add in ¼ cup soy sauce. Whisk in light olive oil.
Stir in toasted sesame oil, brown sugar, salt and pepper. Taste and adjust seasoning, as needed.
Pour dressing over salad ingredients, stir well to combine and ensure everything is coated.
Serve immediately or store in an air-tight container in the refrigerator for up to 8 hours or overnight. Leftovers store well in an air-tight container for 3 to 5 days.