Ramen Cabbage Salad

Serves: 6

This is a flavorful, fresh salad. Add the noodles and dressing just prior to serving to keep the noodles crispy.


1 (16-ounce) bag coleslaw mix
3 green onions, chopped
1 (3-ounce) package ramen noodles, crushed (discard the flavoring packet)
1/2 cup slivered almonds
2 tablespoons sesame seeds
1/3 cup vegetable oil
3 tablespoons rice vinegar
1 tablespoon lite soy sauce
2 tablespoons white sugar


Preheat oven to 350 degrees. Toast almonds and sesame seeds on a small rimmed baking sheet or other small baking dish for 5 to 7 minutes or until just slightly golden brown.

Place ramen noodles in a gallon sized zippered plastic storage bag. Seal the bag and crush the noodles using a rolling pin.

Toss together the cabbage, green onions, and crushed ramen noodles in a large serving bowl.

In a small mixing bowl, whisk together oil, rice vinegar, soy sauce, and sugar. Pour dressing over cabbage mixture and toss evenly to coat. Add toasted almonds and sesame seeds and toss lightly to combine. Serve immediately.

Make-Ahead Tip: Mix everything together except the crushed ramen noodles and dressing. When you are ready to serve, add the noodles and dressing and toss to combine.

Source: fromvalerieskitchen.com

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