Ramen Noodle Salad
Serves 6
This ramen noodle salad recipe is a crowd-pleasing potluck or cookout side dish! It's filled with crunchy ramen noodles, toasted nuts, cabbage, and carrots. A sweet and tangy dressing ties it together.
Ingredients
- 1 (2.25-ounce) package instant ramen noodles, broken into pieces, seasoning packet reserved for another use*
- ⅓ cup blanched slivered almonds
- ⅓ cup sunflower seeds or peanuts
- 2 tablespoons sesame seeds
- Neutral oil, for drizzling
- Garlic powder
- Sea salt
- 6 cups shredded napa cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots, about 1 medium
- 2 mandarin oranges, peeled and segmented
- ½ cup chopped green onions, about 3
- ½ cup chopped fresh cilantro
Dressing
- ¼ cup rice vinegar
- 3 tablespoons neutral oil
- 3 tablespoons toasted sesame oil
- 2 tablespoons tamari or soy sauce
- 2 tablespoons fresh orange juice
- 1 tablespoon granulated sugar
- ½ teaspoon grated fresh ginger
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place the ramen, almonds, sunflower seeds, and sesame seeds on the baking sheet. Drizzle lightly with oil and sprinkle with pinches of garlic powder and salt. Toss to coat and spread evenly on the baking sheet. Bake for 10 to 15 minutes, or until fragrant and toasted.
- Meanwhile, make the dressing: In a small bowl or lidded jar, combine the rice vinegar, neutral oil, sesame oil, tamari, orange juice, sugar, and ginger. Whisk until well combined, or if using a jar, cover and shake to combine.
- Place the napa and red cabbages, carrots, mandarins, green onions, and cilantro in a large bowl. Drizzle with most of the dressing and toss to coat. Add half the ramen mixture and toss again. Season to taste, adding more dressing as desired. Top with the remaining ramen mixture and serve.
Notes
*Best noodles to use: This salad works best with noodles that are fried, NOT air-dried.