Cold Ramen Noodle Salad Recipe
This Cold Ramen Noodle Salad combines shredded cabbage, crunchy toasted ramen noodles, almonds, and a bright sesame soy dressing for a crunchy Ramen Noodle Salad that’s a colorful classic for potlucks and picnics.
Servings: 8
Ingredients
For the salad
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 large carrot shredded
- ½ red bell pepper thinly sliced
- 4 green onions diced (green parts only)
- ½ cup sliced almonds
- 2 3-ounce packets ramen noodle soup
- 1 tablespoon sesame seeds
For the dressing
- 1 lime juiced
- ¼ cup soy sauce
- ½ cup olive oil
- 2 tablespoons sesame oil
- 1½ tablespoons brown sugar
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Toast the Ramen Noodles
- Use your hands to crush the ramen noodles inside the package into small pieces. Discard the seasoning packets or save them for another use.
- Heat a large skillet over medium to medium-high heat.
- Add the crushed ramen noodles to the dry skillet and toast, stirring occasionally, for 3 to 4 minutes, until lightly golden.
- Add the sesame seeds and continue toasting for about 1 minute, until fragrant and golden.
- Remove from heat and set aside to cool completely.
Prepare the Salad
- In a large bowl, add the green cabbage, red cabbage, shredded carrot, red bell pepper, green onions, and sliced almonds.
- Toss to combine.
Make the Dressing
- Add all dressing ingredients to a jar with a lid.
- Shake vigorously for 10 to 15 seconds until well combined.
Assemble and Serve
- Pour the dressing over the cabbage mixture and toss to coat.
- Sprinkle the cooled toasted ramen noodles and sesame seeds over the top.
- Toss again until evenly combined and serve immediately.
Notes
- Recipe shortcut: Instead of shredding cabbage and carrot, you can substitute two 16-ounce bags of coleslaw mix for a quick and easy shortcut.
- Serve fresh: This Cold Ramen Noodle Salad is best served shortly after tossing. Leftovers can be stored in the refrigerator for up to 3 days. Over time, the toasted ramen noodles will absorb the dressing and lose their crunch.
- Optional add-ins: You can customize this ramen noodle salad by adding: grilled shrimp, canned tuna, sunflower seeds, or fresh chopped cilantro.