Ramen Noodle Salad
A vibrant and crunchy salad that combines tender ramen noodles with fresh Napa cabbage, slivered almonds, and a zesty dressing, perfect for side dishes or potlucks.
Ingredients
Main Ingredients
- 3 ounces ramen noodles (seasoning packet removed)
- 1.5 lbs Napa cabbage (about 8-10 cups shredded)
- 0.5 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 bunch green onions (sliced thin, about 1/2 cup)
- 0.5 cup light flavored olive oil
- 0.25 cup plain white vinegar
- 0.5 cup white sugar
- 2 tablespoons low-sodium soy sauce
For Cooking
- 2 tablespoons butter For sautéing the noodles
Instructions
Preparation
- In a medium saucepan, bring water to a boil and add the ramen noodles. Cook according to the package instructions until al dente, about 3-4 minutes. Drain and rinse under cold water, then set aside.
- Melt the butter in the same pan over medium heat. Add the drained ramen noodles and sauté for 2-3 minutes until lightly golden and crispy.
- Wash the Napa cabbage thoroughly. Cut it in half lengthwise and then shred into bite-sized pieces. Place in a large mixing bowl.
- Add the slivered almonds, sesame seeds, and green onions to the cabbage in the bowl. Mix gently to distribute.
- In a separate bowl, whisk together the olive oil, white vinegar, white sugar, and low-sodium soy sauce until well combined.
- Pour the dressing over the noodle and cabbage mixture. Toss gently until everything is well-coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Toss the salad gently before serving and enjoy it cold.
Notes
For added protein, mix in cooked chicken, shrimp, or tofu. For spice, consider adding red pepper flakes or Sriracha.