Ramen Noodle Salad

Name: Ramen Noodle Salad
Total time: 145 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 16 ounces coleslaw mix (or shredded cabbage, see notes); 1 red bell pepper (thinly sliced, optional); 3 g reen onions (sliced); 2 packages ramen noodles (seasonings reserved for dressing); ¼ cup slivered almonds (toasted); 1 tablespoon toasted sesame seeds; ½ cup vegetable oil; 3 tablespoons seasoned rice vinegar; 3 tablespoons white vinegar; ½ teaspoon sesame oil; seasoning from ramen packages; 2 tablespoons granulated sugar

Ramen Noodle Salad is a potluck favorite! Crisp cabbage, veggies, and ramen noodles with an Asian vinaigrette dressing.

⏱️ 145 min 🔪 Prep: 20 min 🔥 Cook: 5 min 📊 Hard ⭐ 5.0 (36) 👁️ 30 views

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Foto: Spend With Pennies

Ingredients

12 servings

16 ounces coleslaw mix (or shredded cabbage, see notes)
1 red bell pepper (thinly sliced, optional)
3 g reen onions (sliced)
2 packages ramen noodles (seasonings reserved for dressing)
¼ cup slivered almonds (toasted)
1 tablespoon toasted sesame seeds
½ cup vegetable oil
3 tablespoons seasoned rice vinegar
3 tablespoons white vinegar
½ teaspoon sesame oil
seasoning from ramen packages
2 tablespoons granulated sugar

Steps

In a large bowl, combine coleslaw, red pepper (if using) & green onions.
Break up the ramen noodles and add them (uncooked) to the cabbage mixture.
Add all dressing ingredients, including the seasoning packets from the ramen, into a jar with a lid. Shake well to combine.
Pour the dressing over the salad and toss to combine. Refrigerate for at least 1 hour.
Top with almonds and sesame seeds before serving.