Ramen Noodle Salad

This crunchy Ramen Noodle Salad is loaded with cabbage, carrots, green onions, toasted almonds, and ramen noodles all tossed in an easy garlic honey ginger dressing.

Course salad/side

Cuisine Asian American

Keyword Asian ramen noodle salad, Asian salad with ramen noodles, how do you make a ramen noodle salad, how to make ramen noodle salad, ramen noodle salad recipe

Prep Time 10

Servings servings

Calories 244kcal

Author Beth Pierce

Ingredients

Ramen Salad

14 ounces coleslaw mix
2 (3 ounce) packages dry ramen noodles broken into pieces seasoning packet discarded
1 cup matchstick carrots
½ cup sliced green onions
1 cup slivered almonds toasted

Ramen Salad Dressing

½ cup olive oil
¼ cup rice vinegar
2 tablespoons honey
2 cloves minced garlic
1 tablespoon grated ginger
1 teaspoon sesame oil
Salt and pepper to taste

Instructions

In a mason jar with a tight fitting lid combine the olive oil, rice vinegar, honey, minced garlic, ginger, and sesame oil. Shake the dressing well to combine. Season with salt and pepper to taste.
Break up the ramen noodles and add them to a bowl with the coleslaw mix, carrots, green onions, and toasted almonds. Discard the ramen seasoning packets. Drizzle the salad with the dressing and toss to combine.

Notes

Use your hands or the heavy end of a table knife or spoon to break up the noodles in the package.
For extra crunch and flavor toast the almond slivers or sliced almonds before adding them to the salad. It adds great flavor to the salad.
You can substitute broccoli slaw for more texture.
Leftovers can be stored in an airtight container in the fridge for up to 3 days, but remember that the noodles will soften.

Nutrition