This simple chilled cabbage ramen noodle salad with carrots, scallions and toasted almonds is made with crunchy uncooked ramen noodles, Napa cabbage and an easy Asian-inspired soy sesame dressing. It takes less than a half hour to make and is the ideal recipe to serve at potlucks, picnics and cookouts.
6 cups shredded Napa cabbage
1 brick of ramen noodle soup, seasoning packet discarded, noodles broken up
2 cups finely sliced red cabbage
1 cup sliced scallions
1 carrot, finely chopped
1 red bell pepper, cut into matchsticks
½ cup thinly sliced radishes or watermelon radishes
½ cup toasted sliced almonds
¼ cup avocado oil
¼ cup soy sauce or tamari
3 tablespoons rice vinegar
3 tablespoons orange juice
2 tablespoons toasted sesame oil
1 tablespoon maple syrup
¼ teaspoon garlic powder
- Place Napa in a large salad bowl. Top with broken noodles, red cabbage, scallions, carrot, bell pepper, radishes, and almonds.
- Combine avocado oil, soy sauce, rice vinegar, orange juice, sesame oil, maple syrup, and garlic powder in a jar. Shake well to combine.
- Pour the dressing over the salad and toss to combine. Let sit for 10 minutes, tossing occasionally to soften the ramen.
You can substitute green cabbage for Napa cabbage if you can’t source Napa cabbage. You could also use whole toasted almonds rather than sliced.
This salad can be assembled but not tossed 1 day ahead. Keep the dressing separately in the jar and refrigerate both.
- Serving Size: 2 Cups
- Calories: 249
- Sugar: 7 g
- Fat: 13 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 7 g