Ramen Noodle Salad
Crunchy, colorful, and irresistibly flavorful, this Ramen Noodle Salad is the ultimate fusion of textures and tastes! Packed with vibrant shredded green and purple cabbage, sweet carrots, and zesty green onions, this recipe is a healthy twist on the classic noodle salad. The toasted combination of uncooked ramen noodles, slivered almonds, and sunflower seeds adds an unbeatable crunch, while a tangy homemade dressing of soy sauce, rice vinegar, honey, and sesame oil ties it all together with a subtle umami kick. Ready in just 20 minutes, this quick and easy salad is the perfect side dish for potlucks, barbecues, or a fresh addition to your weekly meal prep. Serve it immediately to savor the crispy crunch or let it chill for a more marinated texture—either way, it’s a dish that’s guaranteed to delight!
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Recipe Information
Ingredients
- 2 packs Ramen noodles (instant, uncooked)
- 3 cups Green cabbage (shredded)
- 1 cup Purple cabbage (shredded)
- 1 cup Carrots (shredded)
- 4 stalks Green onions (thinly sliced)
- 0.5 cup Slivered almonds
- 0.5 cup Sunflower seeds (hulled)
- 3 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 1 teaspoon Sesame oil
- 1 clove Garlic (minced)
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Salt
Instructions
Preheat oven to 350°F (175°C) to toast the almonds and sunflower seeds.
Crumble the uncooked ramen noodles into small pieces and place on a baking sheet along with the almonds and sunflower seeds.
Bake for 5-7 minutes, stirring halfway through, until golden and toasted. Remove from the oven and let cool.
In a large mixing bowl, combine the green cabbage, purple cabbage, carrots, and green onions.
In a small bowl, whisk together soy sauce, rice vinegar, olive oil, honey, sesame oil, minced garlic, black pepper, and salt to make the dressing.
Add the toasted ramen noodles, almonds, and sunflower seeds to the vegetables in the mixing bowl.
Pour the dressing over the salad and toss thoroughly to combine.
Serve immediately for maximum crunchiness, or refrigerate for up to 1 hour before serving.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6200 mg | 270% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 64.8 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2768 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
