Ingredients
Scale
- 2 packs of uncooked instant ramen noodles (chicken or original flavor)
- 4 cups shredded green cabbage (or coleslaw mix)
- 1 cup shredded carrots
- ½ cup sliced green onions
- ½ cup slivered almonds
- ¼ cup sunflower seeds (optional)
- ½ cup crushed ramen seasoning packet (or skip if using homemade dressing only)
- ⅓ cup vegetable oil (or avocado oil)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Crush the noodles: Open ramen packs and break noodles into small pieces without cooking. Set aside seasoning if using.
- Toast the crunchies (optional): In a dry skillet over medium heat, toast the crushed ramen, almonds, and sunflower seeds for 3–5 minutes until golden. Let cool.
- Mix the veggies: In a large bowl, combine shredded cabbage, carrots, and green onions.
- Whisk the dressing: In a small bowl or jar, whisk together oil, rice vinegar, soy sauce, honey, sesame oil, and salt and pepper. Stir in the seasoning packet if using.
- Combine everything: Just before serving, add crushed noodles and nuts to the veggie bowl. Pour dressing over and toss until coated.
- Serve and enjoy: Garnish with green onions or sesame seeds if desired. Serve chilled or at room temperature.
Notes
For best crunch, dress the salad just before serving. Store components separately if preparing in advance. Toasting the noodles adds amazing texture and flavor!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 side serving
- Calories: 310
- Sugar: 6g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: ramen salad, crunchy salad, easy salad, potluck salad, BBQ side dish