Ingredients
Salad
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 packages ramen noodles (noodles broken into chunks, seasoning packets reserved)
- 1/2 cup sliced green onions
- 1/2 cup toasted slivered almonds
Dressing
- 1/2 cup vegetable oil
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- Seasoning packets from 2 packages of ramen noodles
Instructions
- Combine Salad Ingredients: Place the shredded green cabbage, shredded red cabbage, shredded carrots, broken ramen noodles, sliced green onions, and toasted slivered almonds in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the vegetable oil, rice vinegar, sugar, and the reserved seasoning packets from the ramen noodles until the sugar dissolves and the dressing is well combined.
- Dress the Salad: Pour the prepared dressing over the cabbage mixture and toss everything thoroughly to ensure all ingredients are evenly coated with the flavorful dressing.
- Serve or Chill: Serve the ramen noodle salad immediately for maximum crunchiness, or cover and refrigerate for up to 8 hours before serving to allow the flavors to meld together.
Notes
- For extra flavor, try adding chopped cilantro or a squeeze of fresh lime juice to the dressing.
- To keep the noodles crunchy, add them just before serving rather than mixing too far ahead.
- This salad can be made vegetarian by ensuring the ramen seasoning packets used are vegetarian-friendly.
- Store leftovers in an airtight container in the refrigerator and consume within 1 day for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
