Ramen Noodle Salad
A crisp and flavorful Ramen Noodle Salad made with toasted ramen noodles, Napa cabbage, green onions, almonds, sesame seeds, and a sweet soy vinaigrette. Ideal for potlucks and quick meals.
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Servings: 8
Ingredients
Salad
- 2 tablespoons butter
- 1 3-oz package ramen noodles seasoning packet removed
- 1/2 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 1/2 pounds Napa cabbage shredded (approximately 8–10 cups)
- 1/2 cup green onions thinly sliced
Dressing
- 1/2 cup light-flavored olive oil
- 1/4 cup white vinegar
- 1/2 cup granulated sugar
- 2 tablespoons low-sodium soy sauce
Instructions
- Prepare the dressing by combining the olive oil, vinegar, sugar, and soy sauce in a jar with a tight-fitting lid. Shake until the sugar has fully dissolved. Set aside.
- Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles inside the package. Discard the seasoning packet.
- Add the crushed ramen noodles, slivered almonds, and sesame seeds to the skillet. Cook, stirring frequently, until the mixture is evenly toasted and golden brown. Remove from heat and allow to cool completely.
- In a large mixing bowl, combine the shredded Napa cabbage and sliced green onions. Add the cooled noodle mixture and toss gently.
- Pour the dressing over the salad and toss until evenly coated. Serve immediately.
Notes
To make this recipe gluten-free, use certified gluten-free ramen noodles and substitute gluten-free tamari for the soy sauce. Confirm that all packaged ingredients are labeled gluten-free.