Crunchy Cabbage Ramen Noodle Salad
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Crunchy Cabbage Ramen Noodle Salad
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This buttery crunchy cabbage ramen noodle salad is simple to make with just a few ingredients. It's budget-friendly recipe and perfect side dish for summer BBQ or potluck parties.
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Ingredients
- 2 package ramen noodles
- 1/3 cup almond or sunflower seeds, sliced
- 2 tbsp butter melted
- 1/2 cabbage thinly sliced, small
- 1 carrot thinly sliced, small
- 1 green onion finely chopped
For the dressing
- 3 tbsp sugar
- 2 tbsp rice wine vinegar
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp sesame oil
- 1 tbsp sesame seeds toasted
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven for 350˚F
- Break the ramen noodles into bite size chunks and spread over a baking pan. Mix in almond slices. Drizzle the melted butter over and toss well. Toast the noodles and almonds in a preheated oven for 12-15 minutes until golden brown. Remove it from the oven and set aside to cool.
- To make the dressing; combine all the ingredients in a small mixing bowl and whisk well.
- In a large mixing bowl, combine the cabbage, carrot, green onion, and the toasted ramen and almonds. Drizzle the dressing over and toss everything very well. Season more with salt and pepper according to your taste. Serve immediately.
Notes
- If you don't want to slice cabbage: Use a store-bought coleslaw mix (or broccoli slaw) instead of slicing the vegetables yourself.
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