Ramen Noodle Salad
Ingredients
- 2 3-ounce packets chicken-flavored ramen noodles
one seasoning packet reserved
- 1/2 c. chopped almonds
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. rice vinegar
- 1 tbsp. toasted sesame oil
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. honey
- Kosher salt
- Freshly ground black pepper
- 1/4 head red cabbage
thinly sliced, 2 cups
- 1/4 head green cabbage
thinly sliced, 2 cups
- 5 green onions
thinly sliced
- 1 large carrot
shaved into ribbons using a vegetable peeler
- 1 tbsp. sesame seeds
plus more for garnish
- 1 10.7-ounce can Mandarin oranges
drained
- 1 avocado
diced
Directions
- 1
Preheat oven to 400º with a rack set in the middle. Break up ramen noodles into 1" pieces and mix on a rimmed baking sheet with almonds. Toast until golden, 6 to 8 minutes, stirring once. Let cool completely.
- 2
Whisk together olive oil, rice vinegar, sesame oil, soy sauce, and honey in a large bowl and season with salt and pepper.
- 3
Add red and green cabbages, green onions, carrot, and sesame seeds. Let sit at least 20 minutes and up to 4 hours in the refrigerator, tossing occasionally.
- 4
Just before serving, fold in Mandarin oranges, avocado, cooled noodles and almonds and toss to combine.
- 5
Garnish with sesame seeds before serving.
Ramen Noodle Salad
Similar Recipes
Ratings & Reviews
Based on 2 ratings
Rating Breakdown
About this Recipe
Craving a refreshing, vibrant dish that’s packed with flavor and satisfying crunch? This ramen noodle salad is your answer, offering a delightful twist on a classic potluck favorite that comes together with ease.
This recipe works because it brilliantly transforms humble ramen noodles into a textural star, moving beyond soup to create a truly delicious and unique salad. You'll love the smart combination of crispy noodles and almonds, balanced by the vibrant crunch of fresh cabbage and a sweet-savory dressing that makes every bite sing.
What you can expect is a salad bursting with color and contrasting textures. The noodles provide a pleasing chewiness, while thinly sliced red and green cabbage, along with shaved carrots, add a fresh, crisp backbone. Juicy Mandarin oranges and creamy avocado offer bursts of sweetness and richness, all tied together by a tangy, umami-rich dressing featuring rice vinegar, toasted sesame oil, and a hint of honey. It’s a wonderfully balanced dish that feels both indulgent and light.
Customization & Variations
Feel free to make this ramen noodle salad your own! For an added protein boost, consider tossing in shredded rotisserie chicken or pan-seared shrimp. If you prefer a different nut, pecans or cashews can easily substitute for the almonds. To add more vegetable variety, bell peppers or edamame would be excellent additions. For a touch of heat, a pinch of red pepper flakes in the dressing is a great idea.
This fresh and crunchy salad is perfect for a light lunch, a lively side dish at a barbecue, or a crowd-pleasing potluck contribution. Serve it immediately to enjoy maximum crunch, garnished with extra sesame seeds for an appealing finish.