Ramen and Cabbage Salad
This ramen and cabbage salad is packed with textures, from the crunchy noodles and almonds to the fresh cabbage. And the quick and easy dressing ties it all together!
Servings: 8 servings
Equipment
- Mason Jar
- Knife
Ingredients
- 1 head of shredded cabbage any combination of color or 1-2 bags of coleslaw mix
- 2 tablespoons butter
- 2 packages of dry ramen noodles seasoning package removed
- ¾ cup slivered almonds
- 1 cup olive oil
- ⅔ cup white sugar up to 1 cup, depending on your sweetness preference
- ½ cup red wine vinegar
- 2 tablespoons soy sauce
Instructions
- If you have not already, finely chop/shred your cabbage. A combination of red and green are definitely the prettiest, but any combination will do. I use what I have on hand.
- In a large saucepan, begin to melt the butter over medium high heat. While the butter is melting, crunch the dry ramen noodles into pieces. I find it easiest to do this when the package is still sealed. Remove the seasoning package.
- Once the butter is hot, add the broken noodles and almonds on the stove top. Toast them until golden brown.
- In a glass measuring cup or mason jar, combine olive oil, sugar, red wine vinegar, and soy sauce. Whisk or seal tightly and shake well.
- Serve the cabbage with the toasted noodles and almonds on top. Top with the dressing.
Notes
I much prefer to serve this salad as a single serve, allowing people to put in their cabbage, then their noodles, and finally their dressing. I love the texture of the crunchies and if you make it a make ahead salad, they will get soggy.