Ramen noodles are crumbled and mixed with shredded cabbage and almonds in a tangy-sweet and savory dressing.
Ingredients for Ramen Salad
Ramen noodles: You can use any flavor of instant ramen; I most often use chicken flavor. Save the seasoning packet; it adds great flavor to the dressing! Cabbage: Use shredded cabbage or coleslaw mix. While you can cut it thinly with a sharp knife, shredding it with either a food processor or mandolin can make this task easy. Broccoli slaw is another great option. I love adding bean sprouts for a crisp freshness. Almonds: I love to use slivered almonds. For the best flavor, add them to a dry skillet and cook over medium heat, stirring frequently, until they’re toasted and fragrant. Add or substitute sunflower seeds or sesame seeds for an extra crunch! Dressing: The dressing is a basic vinaigrette, and adding the seasoning packet from the noodles adds lots of flavor.
Variations
Add grilled chicken or shrimp to make it a full meal. Finely chop other veggies like broccoli, cauliflower, or bell peppers.
How to Make Ramen Noodle Salad
Storing Ramen Noodle Salad
Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator. If you prefer extra crunchy noodles, then assemble just before serving. Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.
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