Description
Crunchy, crisp, and sweet Ramen Noodle Salad is a classic! I’ve given it a more modern spin, but it still has that familiar flavor you love.
Ingredients
Scale
Ramen Noodle Salad:
- 4 cups of thinly shredded green cabbage
- 1 cup of thinly shredded purple cabbage
- 2 cups shredded carrots
- 1 bunch of green onions, sliced
- 1/3 cup cilantro
- 1 1/2 cups of raw sliced almonds
- 2 packages of dry ramen noodles, break the noodles (discard the seasoning)
- 1 (14 oz) can of mandarin oranges in water, drained
Dressing:
- 1/4 cup + 1 tablespoon rice wine vinegar
- 3 tablespoons tamari
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 garlic cloves
- 1/2 teaspoon sriracha
- salt to taste
Instructions
Toast Ramen:
- Preheat oven to 400°F.
- Add broken ramen noodles and almonds to a 13×11 baking sheet.
- Toast for 8-10 minutes.
- Remove and let rest.
Dressing:
- To a small bowl add rice wine vinegar, tamari, olive oil, honey, toasted sesame oil, garlic, sriracha and salt to taste. Whisk until well combined. Set aside.
Assemble Salad:
- To a large bowl, add green cabbage, purple cabbage, carrots, green onions, cilantro, toasted ramen & almonds, manadrin oranges and lastly dressing. Toss to coat everything well and serve immediately.
Notes
Tips: Add the toasted ramen, almonds and oranges right before serving so they stay crunchy.
Nutrition
- Serving Size: 1 cup
- Calories: 263
- Sugar: 12 g
- Sodium: 532 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 g
