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asian ramen salad featured

Irresistible Crunchy Asian Ramen Salad

This addictively crunchy Asian ramen salad combines toasted noodles, almonds, and fresh cabbage in a sweet-savory dressing for the perfect potluck side dish!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8
Course: Vegetarian & Vegan Salads
Cuisine: Asian-Inspired
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 3 ounce package ramen noodles, seasoning packet removed
  • 1/2 cup slivered almonds
  • 3 tablespoons sesame seeds
  • 1 1/2 lbs Napa cabbage, about 8-10 cups shredded
  • 1 bunch green onions, sliced thin, about 1/2 cup
  • 1/2 cup light flavored olive oil
  • 1/4 cup plain white vinegar
  • 1/2 cup white sugar
  • 2 tablespoons low-sodium soy sauce

Equipment

  • Large skillet
  • Large mixing bowl
  • Mason jar for dressing

Method
 

  1. Combine oil, vinegar, sugar, and soy sauce in a jar and shake until sugar dissolves.
  2. Melt butter in a skillet over medium heat. Crush ramen noodles in package and discard seasoning packet.
  3. Add noodles, almonds, and sesame seeds to the melted butter. Sauté, stirring frequently, until golden brown.
  4. Remove noodle mixture to a plate to cool completely.
  5. Shred cabbage and combine with sliced green onions in a large bowl.
  6. Add cooled noodle mixture to the cabbage. Pour dressing over and toss well.
  7. Serve immediately for maximum crunch.

Notes

  • For make-ahead prep, store toasted noodle mixture, sliced vegetables, and dressing separately until ready to serve.
  • Assembled salad will keep for about 24 hours in the refrigerator, though noodles will soften.
  • Add extra vegetables like julienned carrots or bell peppers for more color and nutrition.