Oriental Ramen Noodle Salad
This is truely the best Oriental ramen noodle salad ever! When I think of ramen noodles, the image of an economical meal that I used to eat to save money comes to mind. While going through some old recipes, I found one entitled Cabbage Salad or Chinese Slaw With Ramen Noodles. It’s been quite awhile since I actually made this salad so I decided to update the recipe. All of the elements of the original recipe are still there except for the little packet of seasoning included in the Ramen noodles and you won’t even miss it!
What a colorful array of vegetables including green and red cabbage, baby bok choy, carrots and green onions with crunchy toasted ramen noodles, slivered almonds, and sesame seeds! The Asian dressing is full of the umami flavors you would expect. Let me tell you, this salad takes ramen noodles to a whole new level and it will be the star of your meal! This salad is the perfect side dish for any occasion.
What you need to make Oriental Ramen Noodle Salad:
- Thinly sliced or shredded green and purple cabbage, grated carrot, sliced green onions, sliced baby bok choy and chopped cilantro for the salad.
- Slivered almonds, a package of ramen noodles (minus the flavor packet) crushed in the package, sesame seeds, and non-stick spray for the crunchy element of the salad.
- Seasoned rice vinegar, avocado oil, sesame oil, soy sauce, minced garlic, and minced ginger for the Asian dressing.
How to make Oriental Ramen Noodle Salad:
- First thinly slice the green and red cabbage, grate the carrot, slice the green onions, baby bok choy and the cilantro. Place all but the cilantro in your salad bowl.
- Remove the seasoning package and break up the ramen noodles in the package before toasting them. Spray a medium sized frying pan with no-stick spray and toast noodles, slivered almonds and sesame seeds until golden brown. Stir constantly to avoid burning. Let this mixture cool.
- Whisk the salad dressing ingredients together in a cup or alternatively place the dressing ingredients together in a jar with a lid and shake them to mix.
- Add cooled crunchy mixture to the vegetables in the salad bowl and toss them together.
- After ingredients are tossed together add the chopped cilantro and the salad dressing and toss again. Garnish the top of the salad with additional cilantro, if desired.
Serve salad immediately and enjoy!
Optional Add-ins:
- Red or green pepper slices or drained mandarin oranges would be delicious add-ins to this salad.
- You can substitute a package of cole slaw for the cabbages and carrot to save time.
- Chopped peanuts and/or sunflower seeds can be substituted for the almonds.
- Add some dried red pepper flakes into the dressing to spice things up and add some heat.
- Try adding chicken or another protein to make a main dish salad.
- If you have more mouths to feed, this recipe can easily be doubled.
Storage:
If you happen to have any of this delicious salad left you can store it in a tightly covered container in the refrigerator for up to 3 days. Obviously you will lose a little of the “crunch” because everything will absorb the dressing but it still tastes great! In fact, letting the salad sit for awhile enhances and “marries” the flavors.
Other delicious dishes to try:
Oriental Ramen Noodle Salad
Ingredients
- 2 cups green cabbage, thinly sliced or shredded
- 1 cup purple cabbage, thinly sliced or shredded
- 1/2 cup carrot, grated
- 3 green onions, sliced
- 1 baby bok choy, sliced thinly
- 2 tablespoons cilantro, chopped
- 1 package Ramen noodles, with flavor packet removed
- 1/2 cup sliced almonds
- 2 tablespoons sesame seeds
- Non-stick spray
- 1/4 cup seasoned rice vinegar
- 2 tablespoons avocado oil (or other neutral oil)
- 1 tablespoon sesame oil
- 2 tablespoons low salt soy sauce
- 1 clove minced garlic
- 1 1" knob fresh ginger, peeled and grated finely
Instructions
- Chop thinly or shred green and red cabbage, grate carrot, chop green onion, baby bok choy and cilantro. Place all but cilantro in a large salad bowl.
- Spray medium size frying pan with non-stick cooking spray. Remove the seasoning packet from the ramen noodles and crush them up into small pieces in the package with your hands. Place crushed ramen noodles, sliced almonds and sesame seeds in frying pan and saute, stirring constantly, until they are golden brown over medium high heat. Remove from the heat and cool.
- Mix rice vinegar, avocado oil, sesame oil, soy sauce, minced garlic and finely shredded ginger in a small bowl and whisk together. Alternatively you may place the ingredients into a canning jar with a lid and shake them together until combined.
- Add toasted ramen noodles, sliced almonds and sesame seed mixture to the salad and toss lightly.
- Add cilantro and dressing and toss until salad is coated with dressing. Garnish top if desired with additional cilantro.
- Serve immediately. May refrigerate any leftovers.