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Crunchy Ramen Noodle Salad With Cabbage
With its crunchy noodles, crisp cabbage, and a piquant dressing made from the flavor packet, this ramen noodle salad recipe is a universal crowd-pleaser.
👥 6 Servings🔥 Cook: 10 min👤 Hilary Cadigan📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–⏱️ 10 minutes. Let cool.
sliced almonds1 cup
2
Meanwhile, remove seasoning packet from ramen noodles and set aside. Crush noodles with your hands or a rolling pin until pieces are peanut- to walnut-size.
3
Vigorously whisk vinegar, oil, sugar, and ramen seasoning from reserved packet in a small bowl until sugar is dissolved. Season dressing with salt and pepper. Combine green and red cabbage, scallions, half of ramen noodles, half of almonds, and half of dressing in a large bowl and toss to combine. Add more dressing if needed (reserve any remaining dressing for another use). Top salad with remaining ramen and almonds. Do ahead: Dressing can be made 1 week ahead. Cover and chill. Editor's note: This recipe was first printed in our June 2022 issue. For more summer salads, head this way →
sliced almonds1 cup
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