Crunchy Ramen Noodle Salad Recipe
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
6 Servings
Ingredients
  • 2 (3-ounce) packages ramen noodles
  • 1 cup sliced almonds
  • ½ green cabbage
  • ¼ purple cabbage
  • 4 scallions
  • 1 cup shredded carrots
  • 1 garlic clove, crushed
  • 1 teaspoon grated ginger
  • ¼ cup olive oil
  • ¼ cup rice vinegar
  • ¼ cup honey
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 cups shelled edamame beans
Directions
  1. Preheat the oven to 400 F.
  2. Working over a large bowl, break the dry ramen noodles into small pieces (about ½-inch chunks). Pour the almonds into the bowl and stir to combine. Place these on a baking sheet and put in the oven for 5 minutes, stirring halfway.
  3. Slice the green and purple cabbage and chop the scallions, then add these to a large bowl with the shredded carrots.
  4. In a small bowl, add the crushed garlic and grated ginger. Add the olive oil, vinegar, honey, soy sauce, and sesame oil. Stir with a whisk to blend.
  5. Add the edamame and toasted ramen/almonds to the bowl with the cabbage. Pour the dressing over the salad and toss.
  6. Serve right away.