Crunchy Asian Cabbage Ramen Noodle Salad
The iconic ramen cabbage slaw we all grew up loving but with a choice of 2 different dressings: Classic & Upgraded!
- Prep Time: 5
- Cook Time: 4
- Total Time: 10 minutes
- Category: salad, cookouts, bridal showers, baby showers, parties
- Method: no bake or bake
- Cuisine: Asian, Oriental, salad, cookouts, bridal showers, baby showers, parties
Ingredients
Slaw
- 1 – 16 oz bag tri-colored coleslaw
- 1 – 16 oz bag broccoli slaw (or can use an additional coleslaw)
- 4 green onions, sliced
- 1 cup carrot matchsticks
Topping
- 1 package of ramen noodles only (seasoning packet not used) *if you like more crunch, add a second noodle package – slightly crush the noodles
- 1/2 cup sliced almonds
Upgraded Dressing
- 3/4 cup olive oil
- 1/4 cup plus 2 Tablespoons rice wine vinegar
- 1/2 –3/4 cup granulated sugar
- 1 Tablespoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon toasted sesame oil
- 3/4 – 1 teaspoon kosher salt
- 1 teaspoon black pepper
Classic Dressing
- 3/4 cup olive oil *or any light oil
- 1/3 cup white vinegar
- 1/2 cup granulated sugar
- 3/4 –1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 400F, and place the slightly crushed noodles and almonds on a rimmed baking sheet. Bake for 3-4 minutes just until they become toasted. Set aside to cool.
- In a bowl, add the dressing ingredients and whisk to combine.
- In a large bowl add the slaws, carrots, and green onions. Pour the dressing overtop and toss to combine thoroughly. If serving immediately add the toasted noodles and almonds. If not, cover and chill. Add the noodles and almonds right before serving.
Notes
Nutritional information is including the Upgraded Dressing