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Crunchy Ramen Noodle Salad

A colourful cabbage salad with toasted ramen, fresh herbs, and a honey-soy vinaigrette.
Keyword asian-inspired, cabbage, carrots, cucumber, family recipe, fresh recipes, nostalgic recipe, ramen noodles, ramen salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6

Ingredients

Salad

  • 2 packages ramen noodles (no seasoning packets)
  • ¼ cup slivered almonds
  • ½ of a green cabbage shredded/thinly chopped (~4 cups)
  • ¼ - ½ of a purple cabbage shredded/thinly chopped (~2 cups)
  • 2 carrots grated (~1 cup)
  • ½ cucumber thinly sliced/julienned
  • 4 scallions sliced
  • 2 tbsp fresh mint chopped/torn
  • ½ cup fresh cilantro chopped (leaves + stems!)
  • Optional protein: edamame or rotisserie chicken

Dressing

  • ¼ cup rice wine vinegar
  • ¼ cup olive oil
  • 2 tsp sesame oil
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • Zest and juice from 1 lime

Instructions

  • Crush the ramen blocks into small, bite-sized pieces before opening the packages. Discard the seasoning packets or save them for a future recipe.
  • Add the crushed ramen and slivered almonds to a dry pan over medium heat. Toast for 4-5 minutes, stirring frequently, until it smells a bit nutty and looks lightly golden. Transfer to a plate and allow to cool completely.
  • Make the Dressing: Add the rice wine vinegar, olive oil, sesame oil, lime zest and juice, soy sauce, and honey to a bowl or jar. Thoroughly whisk together until combined.
  • Assemble the Salad: Add the green and purple cabbage, carrots, cucumber, scallions, mint, and cilantro to a large serving bowl. Top with the cooled ramen and almonds.
  • Just before serving, pour the dressing over the salad and toss until everything is evenly combined and coated. Enjoy right away while the noodles are crunchy! If preparing the salad ahead of time, keep the dressing separate until ready to serve.