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Asian Ramen Noodle Salad

Asian Ramen Noodle Salad

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In this Asian Ramen Noodle Salad, toasted ramen noodles and sliced almonds are combined with green and thinly sliced purple cabbage, carrots, green onion and then tossed in a mild yet sweet, garlicky, toasted sesame dressing. This recipe yields approximately 10 cups.
Course Side Dish
Cuisine American, Asian
Keyword apple salad, cabbage, fourth of July, healthy, Labor Day, Memorial Day, ramen noodles
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 20 servings
Calories 141
Author Laurie McNamara

Equipment

Ingredients

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 us 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
US Customary - Metric

Instructions

  • Preheat your oven to 350℉ (or 180℃).

MAKE THE DRESSING:

  • In a liquid measuring cup, measure and add the sugar, garlic, ramen seasoning, soy sauce, rice vinegar, sesame oil and olive oil. Whisk well so the sugar dissolves and the ingredients are well combined.

MAKE THE SALAD:

  • On a rimmed baking sheet lined with parchment paper, spread out the almonds and broken ramen. Bake on the middle rack for 8 to 10 minutes or until the almonds are fragrant and golden brown. (the toasted ramen isn't as noticeable)
    Let cool.
  • Meanwhile, in a large mixing bowl, add the thinly sliced green (reserve some for garnish) and red cabbage, baby spinach, green onions and carrot.
  • Once cool, add the toasted almonds and toasted ramen pieces (reserve some of each for garnish). Give the dressing a quick whisk before pouring over top. Toss well to coat in the dressing.
  • Transfer to a serving bowl and garnish with reserved green onions, toasted ramen and almonds.
  • Serve immediately.
  • Note: ramen noodles will soften the long they sit and soak up the dressing.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 0.5cup | Calories: 141kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 243mg | Potassium: 151mg | Fiber: 2g | Sugar: 4g | Vitamin A: 962IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 1mg