Salad with Ramen Noodles
This salad is here to crash your dinner party with unapologetic crunch, sweet-savory vibes, and a buttery ramen twist you didn’t know you needed. It's shredded Napa cabbage, green onions, and golden toasted noodles, nuts, and seeds—all dressed in a sweet-tangy Asian-inspired vinaigrette.
Equipment
- Large skillet
- Large mixing bowl
- Mason jar or container with lid
- Knife
- Cutting board
Ingredients
- 2 tablespoons butter
- 1 3-ounce package ramen noodles, seasoning packet discarded
- ½ cup slivered almonds
- 3 tablespoons sesame seeds
- 8 –10 cups shredded Napa cabbage about 1½ pounds
- ½ cup thinly sliced green onions about 1 bunch
- ½ cup light olive oil
- ¼ cup white vinegar
- ½ cup white sugar
- 2 tablespoons low-sodium soy sauce
Instructions
- Make the Dressing: Combine olive oil, white vinegar, sugar, and soy sauce in a jar with a lid. Shake well until the sugar is completely dissolved. Set aside.½ cup light olive oil, ¼ cup white vinegar, ½ cup white sugar, 2 tablespoons low-sodium soy sauce
- Toast the Crunch: Melt the butter in a large skillet over medium heat. While it melts, crush the ramen noodles inside the package using your hands. Discard the seasoning packet. Add the crushed noodles, slivered almonds, and sesame seeds to the skillet. Cook, stirring frequently, for 3–5 minutes until golden brown and fragrant. Transfer to a plate to cool.2 tablespoons butter, 1 3-ounce package ramen noodles, seasoning packet discarded, ½ cup slivered almonds, 3 tablespoons sesame seeds
- Prep the Veggies: Shred the Napa cabbage finely and slice the green onions thin. Place both in a large mixing bowl.8 –10 cups shredded Napa cabbage, ½ cup thinly sliced green onions
- Assemble the Salad: Add the cooled noodle mixture to the bowl with the cabbage and green onions.
- Dress and Toss: Right before serving, pour the dressing over the salad and toss well to combine. Serve immediately for the best crunch.