Crunchy, sweet-savory, potluck legend energy. No stove drama, just vibes.
Classic Ramen Noodle Salad
Ingredients
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2 packs ramen noodles (discard seasoning packets)
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1 small head napa cabbage or green cabbage, shredded
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1 cup shredded carrots
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4 green onions, sliced
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½ cup sliced almonds or sunflower seeds
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2 tbsp sesame seeds
Dressing
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½ cup neutral oil (canola or avocado)
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¼ cup rice vinegar
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¼ cup sugar
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2 tbsp soy sauce
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1 tsp sesame oil
Instructions
1) Toast the crunch
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Break ramen into bite-size pieces.
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Toast noodles, almonds, and sesame seeds in a dry pan over medium until golden. Cool completely.
2) Mix salad
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In a large bowl, combine cabbage, carrots, and green onions.
3) Shake dressing
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Whisk or shake all dressing ingredients until dissolved.
4) Combine
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Add noodles and dressing right before serving.
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Toss well and let sit 5–10 minutes.
Crowd-pleasing upgrades
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Chicken edition: add shredded rotisserie chicken.
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Asian-ish flair: splash of fish sauce or chili crisp.
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Health lie version: add edamame and call it balanced.
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Make-ahead tip: keep dressing + noodles separate until showtime.
If this is for a potluck, BBQ, or weeknight chaos, tell me and I’ll tune it perfectly 😌