Ramen Noodle Salad
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 cups green cabbage (thinly sliced )
- 1 cup red cabbage (thinly sliced )
- 1 cup carrots (julienned)
- ¼ cup green onions (chopped)
- 2 3-oz packages dry ramen noodles (broken into small pieces, seasoning packet discarded)
- ¾ cup sliced almonds
- 2 tablespoons sesame seeds
- ¼ cup olive oil
- ¼ cup rice vinegar
- ½ teaspoon toasted sesame oil
- 2 tablespoons honey
- 1 teaspoon garlic (minced)
- 2 teaspoons ginger (minced)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Method
- Preheat the oven to 400°F/200°C. Spread the broken ramen noodles, sesame seeds, and sliced almonds on a rimmed baking sheet, and toast for 6 minutes flipping halfway through. Remove from the oven, and allow to cool completely.
- Make the salad dressing by combining all of the dressing ingredients in a bowl and whisk well, or combine in a jar and shake it until well combined.
- Assemble the salad in a large mixing bowl, dress with the salad dressing and toss well until everything is well coated. Add the crunchy noodles and almonds and toss right before serving.