Description
This Asian Ramen Noodle Salad is a delightful combination of crunchy veggies, toasted almonds, and crispy ramen noodles, all tossed in a flavorful dressing. It’s the perfect blend of sweet, savory, and crunchy textures in every bite.
Ingredients
Units
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For the Dressing:
- 1/4 cup granulated sugar
- 2 cloves garlic, grated
- 1 packet ramen noodle seasoning packet
- 1/4 cup rice vinegar, unseasoned
- 2 tablespoons low-sodium soy sauce or use low-sodium tamari if gluten-free
- 1 tablespoon toasted sesame oil
- 1/2 cup olive oil
For the Salad:
- 1 cup sliced almonds
- 6 ounces instant ramen noodles, broken into small pieces
- 1 pound green cabbage, thinly sliced
- 8 ounces purple cabbage, thinly sliced
- 2 ounces baby spinach, finely chopped
- 1 bunch green onion, sliced (reserve some for serving)
- 1/2 cup carrots, sliced into pieces or matchsticks
Instructions
- Preheat your oven to 350℉ (or 180℃).
Make the dressing: In a liquid measuring cup, combine sugar, garlic, ramen seasoning, soy sauce, rice vinegar, sesame oil, and olive oil. Whisk until sugar dissolves.
- Make the salad:
Spread almonds and broken ramen on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes until golden brown. Let cool. In a large bowl, combine cabbages, spinach, green onions, and carrots. Add cooled almonds and ramen. Pour dressing over and toss well. Garnish with reserved green onions, almonds, and ramen. Serve immediately.
Notes
- Ramen noodles will soften the longer they sit and soak up the dressing.
Nutrition
- Serving Size: 0.5 cup
- Calories: 141 kcal
- Sugar: 4g
- Sodium: 243mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0.001g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
