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In this Asian Ramen Noodle Salad, toasted ramen noodles and sliced almonds are combined with thinly sliced green and purple cabbage, carrots, green onion and then tossed in a mild yet sweet, garlicky, toasted sesame dressing. This recipe yields approximately 10 cups.
This salad is a classic.
Last weekend Pat and I went to our good friends home for a barbecue where everyone brought a dish to contribute. Some brought appetizers, pasta salad and cheesy potatoes, and my friend Kristin brought an Asian ramen salad. I have a similar ramen salad recipe on SS but I make with Napa cabbage and sunflower seeds. I loved hers because it was colorful and the flavors were slightly different.
So once I got home, I jotted down what I remember her telling me and decided to make my own version of it. The salad itself has so much texture and crunch, the dressing is sweet yet mild with hints of garlic and toasted sesame, which really allows the ingredients of the salad to shine.
And it didn’t disappoint. You can even make it a meal by serving it with a protein of your choice, like grilled chicken, salmon or shrimp!
To Make This Asian Ramen Noodle Salad You Will Need:
for the dressing:
- granulated sugar (white) – Lends sweetness and flavor.
- garlic – Lends distinct punchy flavor.
- ramen seasoning packet – Adds flavor to the dressing.
- low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
- rice vinegar – Adds delicious tang.
- toasted sesame oil – Gives this dressing a toasty warm flavor.
- olive oil – Lends richness and flavor.
for the salad:
- sliced almonds – Adds toasty nutty flavor and crunch.
- ramen noodles (dried) – Lends texture and subtle crunch.
- green cabbage – Lends crunch and color.
- purple cabbage – Lends crunch and color.
- baby spinach – For a deep pop of green, vitamins and nutrients.
- green onions – Lends a mild onion flavor.
- carrot – Adds sweetness and crunch.
Make the Salad Dressing:
In a liquid measuring cup, measure and add 1/4 cup granulated sugar, 2 (medium to large) cloves grated fresh garlic, 1 packet of ramen seasoning, 2 tablespoons low-sodium soy sauce, 1/4 cup rice vinegar, 1 tablespoon toasted sesame oil and 1/2 cup olive oil.
Whisk well until sugar dissolves.
Preheat your oven to 350°F (or 180°C).
Line a rimmed baking sheet with parchment. Add 1 cup sliced almonds to one side and break up 2 (3 ounce) packages of dried ramen noodles.
Slide the pan onto the middle rack of your preheated oven and bake for 8 to 10 minutes or until almonds are fragrant and golden brown. Set aside and let cool.
Meanwhile, in a large mixing bowl, add 1 pound thinly sliced cabbage (about 1 medium), 8 ounces thinly sliced purple cabbage (about 1/2 a medium head), 2 ounces baby spinach – finely chopped, 1 bunch green onions – sliced (reserve some for garnish), 1/2 cup sliced or shredded carrot.
Once cool, add the toasted almonds (reserve some for garnish) and toasted ramen pieces.
Give the dressing a whisk before pouring it over the salad ingredients.
Use tongs to toss the salad well.
Serve topped with reserve green onion, and toasted almonds and ramen.
Serve immediately, however the longer it sits the more soft the ramen will become. I like mine somewhere in the middle.
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Enjoy! And if you give this Asian Ramen Noodle Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 20 servings
Asian Ramen Noodle Salad
In this Asian Ramen Noodle Salad, toasted ramen noodles and sliced almonds are combined with green and thinly sliced purple cabbage, carrots, green onion and then tossed in a mild yet sweet, garlicky, toasted sesame dressing. This recipe yields approximately 10 cups.
FOR THE DRESSING:
- 1/4 cup granulated sugar
- 2 cloves garlic, grated
- 1 packet ramen noodle seasoning packet
- 1/4 cup rice vinegar, unseasoned
- 2 tablespoons low-sodium soy sauce, or us low-sodium tamari if gluten free
- 1 tablespoon toasted sesame oil
- 1/2 cup olive oil
FOR THE SALAD:
- 1 cup sliced almonds
- 6 ounces instant ramen noodles, broken into small pieces
- 1 pound green cabbage, thinly sliced
- 8 ounces purple cabbage, thinly sliced
- 2 ounces baby spinach, finely chopped
- 1 bunch green onion, sliced, reserve some for serving
- 1/2 cup carrots, sliced into pieces or matchsticks
MAKE THE DRESSING:
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In a liquid measuring cup, measure and add the sugar, garlic, ramen seasoning, soy sauce, rice vinegar, sesame oil and olive oil. Whisk well so the sugar dissolves and the ingredients are well combined.
MAKE THE SALAD:
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On a rimmed baking sheet lined with parchment paper, spread out the almonds and broken ramen. Bake on the middle rack for 8 to 10 minutes or until the almonds are fragrant and golden brown. (the toasted ramen isn’t as noticeable)Let cool.
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Meanwhile, in a large mixing bowl, add the thinly sliced green (reserve some for garnish) and red cabbage, baby spinach, green onions and carrot.
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Once cool, add the toasted almonds and toasted ramen pieces (reserve some of each for garnish). Give the dressing a quick whisk before pouring over top. Toss well to coat in the dressing.
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Transfer to a serving bowl and garnish with reserved green onions, toasted ramen and almonds.
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Serve immediately.
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Note: ramen noodles will soften the long they sit and soak up the dressing.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 0.5cup, Calories: 141kcal, Carbohydrates: 12g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.001g, Sodium: 243mg, Potassium: 151mg, Fiber: 2g, Sugar: 4g, Vitamin A: 962IU, Vitamin C: 16mg, Calcium: 35mg, Iron: 1mg
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Laurie McNamara
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