Side dishe for 8

Ramen Noodle Salad

Name: Ramen Noodle Salad
Total time: 26 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pkgs. dry ramen; 1 cup fisher sliced almonds; 6 cups thinly sliced green cabbage; 2 cups thinly sliced red cabbage; 2 cups matchstick carrots; 2/3 cup chopped green onions; 1/2 cup light olive oil; 1/4 cup rice vinegar; 1/4 cup honey (optional); 1 tbsp peeled and minced fresh ginger; 1 tsp minced garlic; 1/2 tsp toasted sesame oil; salt and freshly ground black pepper (optional)

Crunchy ramen, cabbage, carrots, almonds, and green onions are tossed with a sweet ginger dressing without cooking.

$0.80per serving $

26 minstart to table

8servings

American Vegetarian Dairy-free Budget Side dishes Lunches No-cook Summer

Ingredients

2 pkgs. dry ramen
1 cup fisher sliced almonds
6 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups matchstick carrots
2/3 cup chopped green onions
1/2 cup light olive oil
1/4 cup rice vinegar
1/4 cup honey (optional)
1 tbsp peeled and minced fresh ginger
1 tsp minced garlic
1/2 tsp toasted sesame oil
salt and freshly ground black pepper (optional)

Steps

Crush the dry ramen into small pieces in a large bowl.
Add the green cabbage, red cabbage, carrots, green onions, and sliced almonds.
Whisk the olive oil, rice vinegar, honey, ginger, garlic, and sesame oil in a small bowl.
Pour the dressing over the salad and toss for 3 minutes.
Season with salt and pepper, then let the salad stand for 15 minutes before tossing again.