Kitchen notes · a little help before you start
Ramen Noodle Salad
Crunchy ramen pieces give this cabbage salad a playful texture beside the almonds. The sweet, tangy dressing catches between the shreds, with green onion adding a savory bite. It's an appealing bowl to dig into while the cabbage still brings plenty of crunch.
- Prep
- 15 min
- Cook
- 1 min
- Total
- 16 min
- Original yield
- Serves 8
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads · Noodles
A few quick notes
1. Keep seasoning packets
Reserve the ramen seasoning packets when breaking the noodles so they can flavor the dressing.
2. Whisk the dressing
Whisk oil, rice vinegar, sugar and the noodle seasoning together before pouring over the cabbage mixture.
3. Coat evenly
Toss the dressing through the cabbage, noodles and toppings until all the components are coated.
Get to know the ingredients
Cabbage
Shred both green and red cabbage for the base so their strands mix with the carrots and noodles.
Ramen
Break the ramen noodles into chunks before adding them directly to the salad bowl.
Almonds
Use toasted slivered almonds so the nut topping is ready to combine with the cabbage and noodles.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Ramen Noodle Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve or chill covered
Serve after tossing, or cover and refrigerate the salad within the stated holding window before serving.
A little more help as you go
Carrots in shreds
Use shredded carrots so their pieces thread through the cabbage rather than sitting in larger chunks.
Green onion slices
Slice the green onions before adding them with almonds and noodle chunks to the large bowl.
A few questions you might have
Are the ramen noodles boiled?
No, broken noodle chunks go directly into the bowl with cabbage and other salad ingredients.
How long can the prepared salad chill?
Cover and refrigerate it for up to eight hours if you are not serving immediately.
Is rice vinegar part of the noodle seasoning?
Whisk the rice vinegar separately with oil, sugar and the reserved noodle seasoning packets for the dressing.
Does the sugar go over the vegetables?
Whisk it into the liquid dressing first so it can blend through the salad when tossed.
Are the almonds added after chilling?
They go into the initial salad mixture with the cabbages, carrots, noodles and green onions.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
