Yield

8 servings

Prep Time

20 minutes

Cook Time

5 minutes (optional, for toasting nuts/noodles)

Ingredients

Salad

• 2 (3 oz) packages instant ramen noodles (discard seasoning packets)
• 4 cups green cabbage, shredded
• 2 cups purple cabbage, shredded
• 1½ cups carrots, julienned
• 1 cup shelled green peas (fresh or thawed frozen)
• 4 green onions, sliced
• ¼ cup fresh cilantro, chopped
• ½ cup sliced almonds
• 2 tablespoons sesame seeds (optional)

Dressing

• ¼ cup vegetable oil or avocado oil
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)

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Instructions

Step 1

Break the dry ramen noodles into bite-size pieces.

Step 2 (Optional)

Toast the ramen noodles and sliced almonds in a dry skillet over medium heat for 3–5 minutes until lightly golden. Cool completely.

Step 3

In a large bowl combine:

• Green cabbage
• Purple cabbage
• Carrots
• Green peas
• Green onions
• Cilantro

Step 4

Whisk together all dressing ingredients until well blended.

Step 5

Add toasted ramen, almonds, and sesame seeds to the vegetables.

Step 6

Pour dressing over the salad and toss well.

Step 7

Serve immediately for maximum crunch or chill for 15–20 minutes if you prefer the vegetables slightly softened.

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Nutrition Information (Approximate per serving)

Values vary depending on the ramen brand and dressing ingredients.

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Nut Information

Contains

• Almonds (tree nuts)

Nut-Free Version

• Omit almonds.
• Replace with:
  • Roasted sunflower seeds
  • Pumpkin seeds (pepitas)
  • Crispy roasted chickpeas

Allergy Warning

If serving someone with a tree nut allergy:

• Check labels on ramen noodles, sesame oil, and soy sauce for cross-contact warnings.
• Prepare with clean utensils and separate ingredients to avoid cross-contamination.

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Storage

• Best eaten the same day.
• Refrigerate leftovers in an airtight container for up to 2 days.
• For meal prep, keep the dressing separate and add the ramen and nuts just before serving to maintain crunch.

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Variations

• Add shredded chicken for extra protein.
• Add cooked shrimp.
• Use edamame instead of peas.
• Add mandarin oranges for sweetness.
• Mix in bell peppers or cucumber.
• Make it spicy with sriracha or chili crisp.

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Questions & Answers

Q: Can I make this ahead of time?
A: Yes. Prepare the vegetables and dressing up to 24 hours ahead. Add the ramen noodles and almonds just before serving.

Q: Do I cook the ramen noodles?
A: No. They are usually broken into pieces and used dry. Toasting them is optional and adds extra flavor.

Q: Can I use coleslaw mix?
A: Yes. A bagged coleslaw mix is a convenient substitute for shredding cabbage and carrots.

Q: Can I make it gluten-free?
A: Yes. Use gluten-free ramen and replace soy sauce with gluten-free tamari or coconut aminos.

Q: Can I make it vegan?
A: Yes. Replace honey with maple syrup or agave nectar.

Q: Why are my noodles soft?
A: The noodles absorb the dressing over time. Add them immediately before serving if you want them extra crunchy.

Q: What protein goes best with this salad?
A: Grilled chicken, shrimp, tofu, or edamame all pair well and make it a complete meal.

This salad is known for its combination of crunchy vegetables, crisp ramen noodles, toaste