Ramen Noodle Salad

This crunchy Ramen Noodle Salad is loaded with cabbage, carrots, green onions, toasted almonds, and ramen noodles all tossed in an easy garlic honey ginger dressing.  

Coursesalad/side

CuisineAsian American

KeywordAsian ramen noodle salad, Asian salad with ramen noodles, how to make ramen noodle salad, ramen noodle salad recipe

Prep Time10minutes minutes

Servings8 servings

Calories244kcal

AuthorBeth Pierce

Ingredients

Ramen Salad

• 14 ounces coleslaw mix
• 2 3 ounce packages dry ramen noodles broken into pieces seasoning packet discarded
• 1 cup matchstick carrots
• ½ cup sliced green onions
• 1 cup slivered almonds toasted

Ramen Salad Dressing

• ½ cup olive oil
• ¼ cup rice vinegar
• 2 tablespoons honey
• 2 cloves minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

• In a mason jar with a tight fitting lid combine the olive oil, rice vinegar, honey, minced garlic, ginger, and sesame oil. Shake the dressing well to combine. Season with salt and pepper to taste. 
• Break up the ramen noodles and add them to a bowl with the coleslaw mix, carrots, green onions, and toasted almonds. Discard the ramen seasoning packets. Drizzle the salad with the dressing and toss to combine. 

Notes

• Break up the noodles in the package using your hands or the heavy end of a table knife or spoon.
• For extra crunch and flavor toast the almond slivers or sliced almonds before adding them to the salad. It adds great flavor to the salad.
• If pushed for time, substitute ready-to-go coleslaw mix or broccoli slaw.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days, but remember that the noodles will soften.

Nutrition

Calories: 244kcal | Carbohydrates: 13g | Protein: 4g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Sodium: 28mg | Potassium: 258mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2784IU | Vitamin C: 21mg | Calcium: 68mg | Iron: 1mg