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–+ servings

Ramen Noodle Salad

This Ramen Noodle Salad is cool, crunchy, salty-sweet, and tossed with buttery toasted ramen, crisp napa cabbage, and tangy sesame dressing. It comes together in about 20 minutes for an easy side dish that goes with almost anything.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 446 kcal

Ingredients
  

  • 2 packs ramen noodles seasoning packets discarded or saved for another use
  • 2 tablespoons butter
  • 2 teaspoons sesame oil divided
  • 1 1/2 cups shredded napa cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup sliced green onions
  • 1/4 cup toasted sesame seeds
  • 1/4 cup sliced toasted almonds
  • 1/4 cup soy sauce
  • 2 tablespoons canola oil or another neutral-tasting oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon ginger paste
  • 1 clove garlic finely minced
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Break the ramen noodles into little bite-sized pieces while they are still inside their packages, then open the packets and remove and discard or save the seasoning envelopes for another recipe.
  • Set a skillet over medium heat and add the butter with 1 teaspoon of the sesame oil; once the butter melts, add the broken ramen noodles and stir frequently for about 5 minutes, until golden brown and toasty.
  • Remove the skillet from the heat and let the toasted noodles cool slightly so they are not piping hot when added to the cabbage.
  • Place the shredded napa cabbage, carrots, green onions, toasted sesame seeds, and toasted sliced almonds in a large salad bowl, then add the slightly cooled toasted noodles.
  • In a small bowl, whisk together the soy sauce, canola oil, remaining 1 teaspoon sesame oil, rice vinegar, honey, ginger paste, minced garlic, and black pepper until the honey is blended in and the dressing looks smooth.
  • Pour the dressing over the salad and toss gently until everything is coated, then serve right away while the noodles are still at their crunchiest.

Notes

This salad is best served the day it is made while the ramen is crunchy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the noodles will soften as they soak up the dressing. Do not reheat.

Nutrition

Calories: 446kcal
Keyword crunchy salad, napa cabbage salad, Ramen Noodle Salad, ramen salad, sesame dressing, toasted ramen
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