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Ramen Noodle Salad

Looking for a **crunchy, refreshing salad** with a flavorful twist? This **Ramen Noodle Salad** is a delicious combination of **crisp cabbage, toasted ramen noodles, crunchy almonds, and a sweet and tangy sesame dressing**.
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Equipment

  • - Large mixing bowl
  • Measuring cups and spoons
  • - Small skillet (for toasting)
  • - Whisk or jar with a lid
  • - Cutting board and knife

Ingredients
  

  • #### **For the Salad**
  • - 1 package ramen noodles discard seasoning packet
  • - 4 cups shredded cabbage green or a mix of green and purple
  • - 1 cup shredded carrots
  • - 1/2 cup sliced almonds or sunflower seeds
  • - 3 green onions thinly sliced
  • - 1/4 cup sesame seeds optional
  • #### **For the Dressing**
  • - 1/4 cup olive oil or sesame oil
  • - 2 tablespoons rice vinegar
  • - 1 tablespoon soy sauce
  • - 1 tablespoon honey or maple syrup for vegan
  • - 1 teaspoon sesame seeds
  • - 1/2 teaspoon garlic powder
  • - 1/2 teaspoon ground ginger

Instructions
 

  • #### **Step 1: Toast the Ramen & Almonds**
  • Break the **uncooked ramen noodles** into small bite-sized pieces.
  • In a dry skillet over **medium heat**, toast the ramen pieces and sliced almonds for **3-4 minutes**, stirring frequently until lightly golden.
  • Remove from heat and let cool.
  • #### **Step 2: Prepare the Salad**
  • In a large bowl, combine shredded cabbage, carrots, green onions, sesame seeds (if using), and the toasted ramen-almond mixture.
  • #### **Step 3: Make the Dressing**
  • In a small bowl or jar, whisk together **olive oil, rice vinegar, soy sauce, honey, sesame seeds, garlic powder, and ginger**.
  • Taste and adjust seasonings as needed.
  • #### **Step 4: Toss & Serve**
  • Pour the dressing over the salad and toss well to coat everything evenly.
  • Let sit for at least **10-15 minutes** before serving to allow the flavors to meld.