Description
A simple, cold salad featuring crunchy cabbage and ramen noodles tossed in a savory dressing.
Ingredients
Scale
- 1 package (3 ounces) uncooked ramen noodles (discard seasoning packet)
- 1/2 cup vegetable oil
- 1/4 cup white wine vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 cup sliced almonds, toasted
- 1 cup shredded carrots
- 4 cups shredded green cabbage
- 2 green onions, thinly sliced
Instructions
- Break the uncooked ramen noodles into small pieces. Place them in a large bowl.
- In a small bowl, whisk together the vegetable oil, white wine vinegar, sugar, soy sauce, ground ginger, and black pepper until well combined. This is your dressing.
- Add the shredded carrots and shredded cabbage to the bowl with the ramen noodles.
- Pour the dressing over the noodle and vegetable mixture. Toss everything together until the noodles and vegetables are evenly coated.
- Stir in the toasted almonds and sliced green onions.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- Toast the almonds in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly browned.
- You can substitute red cabbage for some or all of the green cabbage for color variation.
- This salad keeps well in the refrigerator for up to three days.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8
- Sodium: 250
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
- Cholesterol: 0
Keywords: ramen noodle salad, cabbage salad, cold noodle salad, Asian inspired salad, vegetarian side dish