Ramen Noodle Salad
This Asian-inspired ramen noodle salad has so much sweet and tangy flavor. The bright, bold colors also make it a true show-stopper!
Prep Time10 minutes mins
Cook Time3 minutes mins
Total Time13 minutes mins
Course: Main Course
Cuisine: Chinese
Keyword: ramen noodle salad
Servings: 8 servings
Calories: 263kcal
Salad
- 2 tablespoons unsalted butter
- 1 3 ounce packet Ramen noodles (any flavor, flavor packet removed)
- ½ cup chopped cashews
- 3 tablespoons sesame seeds
- 4 cups shredded purple cabbage
- 4 cups shredded napa cabbage
- 1 cup grated carrots
- ½ cup sliced green onions
Dressing
- ½ cup olive oil
- ¼ cup rice wine vinegar
- 3 tablespoons honey
- 2 tablespoons soy sauce
- ¼ teaspoon salt
Add the butter to a large skillet and melt over medium high heat.
Crush the ramen noodles in the package, breaking them apart into smaller pieces. Open the pack and remove the seasoning packet. Discard the seasoning or save it for another recipe.
Add the dry noodles to the melted butter and toss.
Add the chopped cashews and sesame seeds to the skillet and toss again, coating everything in the butter. Saute until the noodles are golden brown, about 3 minutes. Remove the pan from the heat and set aside to cool.
Add the shredded cabbages, shredded carrots and green onions to a large bowl and top with the crispy noodles.
In a small bowl, whisk together the olive oil, rice vinegar, honey, soy sauce and salt. Pour the dressing over the salad.
Toss the salad in the dressing and then divide it between plates and enjoy!
- Make the dressing a little spicy by adding ½ tsp red pepper flakes
- Give the salad a fruity twist by adding 1 cup of mandarin orange slices.
Calories: 263kcal | Carbohydrates: 16g | Protein: 4g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 356mg | Potassium: 349mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3440IU | Vitamin C: 38mg | Calcium: 94mg | Iron: 2mg