ramen noodle salad
A tangy, crunchy ramen noodle salad with fresh vegetables and a flavorful dressing, perfect for summer gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons butter
- 3 ounce ramen noodles seasoning packet removed
- 0.5 cup slivered almonds
- 3 tablespoons sesame seeds
- 1.5 lbs Napa cabbage about 8-10 cups shredded
- 1 bunch green onions sliced thin, about 1/2 cup
- 0.5 cup light flavored olive oil
- 0.25 cup plain white vinegar
- 0.5 cup white sugar
- 2 tablespoons low-sodium soy sauce
Instructions
Preparation Steps
- To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
- Melt the butter in a large skillet over medium heat. While melting, crush the ramen noodles inside the package. Remove seasoning packet and discard. Add noodles, almonds, and sesame seeds to the melted butter.
- Saute while stirring frequently until the noodle mixture is golden brown. Remove to a plate and cool.
- Shred cabbage and combine with green onions in a large bowl. Add the cooled noodle mixture. Pour dressing over and toss to combine. Garnish with additional green onions if desired and serve immediately.
Notes
This vibrant salad combines crunchy vegetables with savory toasted noodles and a tangy dressing, making it a perfect side dish for warm weather gatherings.