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Ramen Salad

Blossom Lady
May 05, 2024 01:06 PM
Ramen Salad

A fun cabbage salad made with a packet of instant ramen noodles!

Why not bring something different to the party? Ramen salad is full of crunchy textures and healthy veggies ~ everybody loves it!

The idea of crumbling up a brick of ramen noodles and tossing it into a summer veggie slaw is a little bit crazy…and a little bit genius. I wasn’t sure I’d like it until I tried it and now I’m a believer. Ramen salad is unconventional, yes, but there’s no denying it’s delicious. This summer side dish is invited to all my parties from now on.

  • 3.5 ounce ramen instant noodle packet, discard the seasoning packet. For gluten free look for gluten free ramen noodles.
  • 3 Tbsp salted butter. For vegan substitute sesame oil.
  • 3 Tbsp seasame seeds
  • 1/2 cup sliced or slivered almonds. For nut free substitute sunflower seeds.

  • 1/4 cup toasted sesame oil
  • 1/4 cup rice wine vinegar (rice wine vinegar contains only trace amounts of alcohol.)
  • 2 tsp Tamari soy sauce
  • fresh ginger
  • 1 tsp sugar
  • 1 tsp fresh ginger, grated
  • pinch salt

  • 1 ½ pounds cabbage, diced, about 5-6 cups, blanching is optional.*
  • 1/2 cup green beans, trimmed and cut into 2 inch pieces, blanching is optional
  • 1/2 cup small broccoli florets
  • 1/2 cup celery (I use the inner stalks, plus leaves) thinly sliced
  • 1/2 cup scallions, both white and green parts, thinly sliced
  • 1/2 cup pea pods, sliced on the diagonal
  • 8 ounce can water chestnuts, drained and diced
Prep Time:
30 minutes
Total Time:
30 minutes
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