Ramen Noodle Salad

This Ramen Noodle Salad recipe is easy to make with a delicious homemade dressing, crispy cabbage, mandarin oranges, and more!

Prep Time15

Cook Time10

Total Time25

Course: Salad, Side Dish

Cuisine: American, Asian, Chinese

Servings: people

Calories: 341kcal

Author: Stephanie

Ingredients

Salad

2 (3 oz.) packages Ramen noodles chicken flavor
½ cup slivered almonds raw
1/3 cup edamame I use frozen beans, (not pods).
4 cups green cabbage shredded
2 cups red cabbage shredded
1 cup carrots julienned
11 oz. mandarin oranges drained and patted dry
¼ cup green onions diced
3 tablespoons toasted sesame seeds

Dressing-makes 1 cup

½ cup peanut oil can sub avocado, vegetable, or canola oil
1/3 cup rice vinegar can sub white vinegar
2 ramen seasoning packets
2 tablespoons honey
¾ teaspoon garlic powder
½ teaspoon ground ginger
1/8 teaspoon toasted sesame oil

US Customary - Metric

Instructions

Preheat oven to 350° F.
Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
Break the ramen noodles into chunks of varying bite sizes and place them on a baking dish along with the slivered almonds. (If your almonds are already toasted, no need to bake them.)
Bake for 10-15 minutes, until toasted. (Mine are done at 13.) Set aside and let cool.
Run the frozen edamame under cool water until thawed. Transfer to a paper towel and pat dry.
Transfer cooled ramen/almonds to a large bowl along with remaining salad ingredients. Drizzle with dressing. Use kitchen tongs and toss to coat.
Chill for 2-3 hours before serving. See notes for longer make-ahead instructions.

Notes

Pro Tips:

Cabbage: 16 oz. of coleslaw mix can be used instead of slicing fresh cabbage.
If you do slice fresh cabbage, be sure to use leftovers for my Egg Roll in a Bowl, Thai Chicken Salad, Cabbage and Sausage, and Cabbage Soup!
Nuts: Toasted almonds and sesame seeds add a ton of flavor to this, so don't skip those! If your sesame seeds aren't toasted, include them on the baking sheet with the ramen/almonds. Cashews and roasted peanuts make a great addition as well!
Edamame: I love the vibrant green color that edamame adds to this salad, you can find edamame beans (not pods), in the frozen vegetable section of the store.
Add-ons: Other great additions include rotisserie chicken, avocado, chow mein noodles, bean sprouts, water chestnuts, baby corn, shrimp, and bell peppers.

Make Ahead Method:

The prep work for this recipe can be done 1-2 days ahead of time:

Prepare all ingredients as outlined and refrigerate in airtight containers. (The cabbage, carrots, edamame, and green onions can be stored in the same container.)
When ready to serve, combine and toss 2-3 hours ahead of time.
Cover and chill until ready to serve.
Note: If your dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve.

The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition

Recipe Source: TheCozyCook.com - For pro tips, step-by-step photos, storage information, and to save it to your account, visit https://framework-keystone.live/ramen-noodle-salad/%3C/strong%3E%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-52515":{"type":"food","name":"Ramen Noodle Salad","slug":"wprm-ramen-noodle-salad","image_url":"https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/08\/Ramen-Noodle-Salad-f.jpg","rating":{"count":2,"total":10,"average":5,"type":{"comment":2,"no_comment":0,"user":0},"user":0},"ingredients":[{"uid":0,"amount":"2","unit":"","name":"(3 oz.) packages Ramen noodles","notes":"chicken flavor","converted":{"2":{"amount":"2","unit":""}},"id":13678,"conversion_item_snapshot":{"amount":"2","unit":"","timestamp":1778512594000},"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"2","unit":"","unitParsed":""},"unit-system-2":{"amount":"2","unit":"","unitParsed":""}}},{"uid":1,"amount":"\u00bd","unit":"cup","name":"slivered 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