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Crunchy refreshing salad with a surprising topping

Ramen noodles! If you know me, you know how much I love instant ramen. Such a reliable, quick meal or snack that has never let me down. I always have instant ramen on deck in my pantry and wanted to give it a more summertime approach with this Ramen Noodle Salad.

The base of this salad is made up of your traditional crunchy slaw ingredients – green and red cabbage and carrots. The topping is a mixture of crushed ramen noodles, almonds, and sesame seeds. The dressing gets soaked up in the crunchy bits and the salad is almost better when made ahead. Perfect for your next potluck or backyard BBQ!

Some tips from the kitchen

I would normally use a mandoline for a chop job like this but I wanted to try out my new Wusthof knives and they cut through those veggies like butter! But use a mandolin if you don’t feel comfortable shredding cabbage and carrots.

Use any instant ramen noodles you got – I used one I had laying around from Maruchan.

The almonds are optional but highly recommended! I know a nut allergy is pretty common these days so leave them out if you plan on bringing this to a party or a large gathering, just in case.

This salad is almost better when made a few hours ahead. The noodles and the slaw soak up the dressing for maximum flavor! If you want to keep the ramen noodles crunchy, toss the dressing right before serving.

Ingredients

2 cups Green Cabbage, shredded
2 cups Red Cabbage, shredded
1 Carrot, shredded
4 Green Onions, chopped
2 tbsp. Butter
1 package Instant Ramen Noodles

1/2 cup Slivered Almonds
2 tbsp. Sesame Seeds, white and black

Dressing

2 tbsp. Soy Sauce
2 tbsp. Rice Vinegar
1.5 tbsp. Honey
1/2 tbsp. Sesame Oil

Instructions

1. Shred green cabbage, red cabbage, carrots, and green onions.

2. Crush ramen noodles in the package.

3. To a sauté pan, melt butter, then add crushed ramen noodles, almonds, and sesame seeds. Toast until lightly browned.

4. Combine dressing ingredients and mix well.

5. Toss all ingredients in a bowl. Serve right away or make ahead and store in the fridge 2-3 hours before serving.

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