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Crunchy Cabbage Ramen Noodle Salad

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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Course: Salad
Cuisine: Korean

Ingredients

  • 2 package ramen noodles
  • 1/3 cup almond slices or sunflower seeds
  • 2 tbsp melted butter
  • 1/2 small cabbage thinly sliced
  • 1 small carrot thinly sliced
  • 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 toasted sesame seeds
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat the oven for 350˚F
  2. 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.
  3. To make the dressing; combine all the ingredients in a small mixing bowl and whisk well.
  4. 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.