Ingredients
Scale
- Ramen noodles (dry) 1 package (discard seasoning packet, or save for another use)
- Shredded cabbage mix (coleslaw mix) 4 cups
- Green onions, sliced 2-3
- Toasted sesame seeds 1 tablespoon
- Slivered almonds 1/4 cup
- Vegetable oil 2 tablespoons
- Rice vinegar 2 tablespoons
- Soy sauce 2 tablespoons
Instructions
- Step 1: Crush the dry ramen noodles into small, bite-sized pieces. You can do this in the bag before opening or in a bowl.
- Step 2: Heat the vegetable oil in a large skillet over medium heat. Add the crushed ramen noodles and cook, stirring frequently, until golden brown and lightly toasted, about 3-5 minutes. Remove from heat and let cool slightly.
- Step 3: In a large bowl, combine the shredded cabbage mix, sliced green onions, and toasted sesame seeds.
- Step 4: In a small bowl, whisk together the rice vinegar and soy sauce. This is your dressing.
- Step 5: Just before serving, add the toasted ramen noodles and slivered almonds to the cabbage mixture. Pour the dressing over the salad and toss gently to combine. Serve immediately to maintain the crunch.
Notes
- To keep the ramen noodles crunchy, store any leftover salad undressed and in an airtight container in the fridge.
- This salad is best enjoyed fresh, but you can add a fresh drizzle of dressing to revive it slightly if needed (though the noodles will lose some crunch).
- Try serving this as a vibrant side dish at a barbecue or potluck for a guaranteed crowd-pleaser.
- Don't overcrowd the skillet when toasting the ramen – working in batches ensures even browning and maximum crunch!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American