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–+ servings

Oriental Salad with Ramen

this is the salad you make when you want to look impressive without actually working too hard. It’s a crunchy, colorful mashup of shredded cabbage, carrots, almonds, and uncooked ramen noodles all tossed in a sweet-and-tangy dressing using the seasoning packets you were definitely going to throw out.
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Prep Time 15 minutes
Cook Time 1 minute
Course Salad, Side Dish
Servings 8

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 2 packs ramen noodles 3 oz each, broken into small chunks, flavor packets reserved
  • ½ cup sliced green onions
  • ½ cup toasted slivered almonds
  • ½ cup vegetable oil
  • ⅓ cup rice vinegar
  • 2 tablespoons sugar
  • 2 seasoning packets from ramen noodles

Instructions

  • Prep the Veggies and Noodles: In a large mixing bowl, combine the green cabbage, red cabbage, shredded carrots, broken ramen noodles, sliced green onions, and slivered almonds.
    4 cups shredded green cabbage, 2 cups shredded red cabbage, 1 cup shredded carrots, 2 packs ramen noodles, ½ cup sliced green onions, ½ cup toasted slivered almonds
  • Make the Dressing: In a small bowl, whisk together the vegetable oil, rice vinegar, sugar, and the seasoning packets from the ramen noodles until fully dissolved and emulsified.
    ½ cup vegetable oil, ⅓ cup rice vinegar, 2 tablespoons sugar, 2 seasoning packets from ramen noodles
  • Combine and Toss: Pour the dressing over the salad mix. Toss everything thoroughly to coat all the ingredients evenly with the dressing.
  • Serve or Chill: Serve right away if you like your ramen extra crunchy. If you prefer the noodles to soften a bit and soak up the flavor, cover and chill in the fridge for up to 8 hours before serving.