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Cabbage Ramen Noodle Salad

A picnic classic – with a lighter dressing and more colorful veggies; guests will love these recipe tweeks to Cabbage Ramen Noodle Salad.

  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 1/3 cup plain almonds, roughly chopped
  • 1 package (3 oz) ramen noodles, crumbled into bite-sized pieces
  • 1 (10 oz) bag shredded cabbage
  • 2 green onions, sliced
  • 1 large carrot, shredded
  • 1 cup frozen edamame beans, thawed
  • 1 ear fresh corn, kernels sliced off (or 1 cup frozen corn, thawed)
  • 1 tablespoon brown sugar (or granulated sugar)
  • 2 tablespoons canola or olive oil
  • 1/4 cup rice vinegar

Instructions

  1. Preheat oven to 350 degrees.
  2. Open ramen noodle package and crumble noodles into bite-sized pieces; reserve seasoning packet for dressing.
  3. On a large baking sheet, sprinkle almonds and crumbled noodles; bake 10 minutes to toast. Watch nuts closely to prevent burning. Cool.
  4. In a large serving bowl, combine cabbage, onion, carrot, edamame, and corn; toss to combine.
  5. In a small bowl, whisk together sugar, oil, vinegar and 3/4 teaspoon of reserved seasoning packet. Pour over salad and toss.
  6. Just before serving, add toasted almonds and noodles and toss gently.