Ingredients
Scale
- 2 packages ramen noodles (discard seasoning packets, or reserve for another use)
- 1/2 head green cabbage, shredded (about 4 cups)
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/2 cup slivered almonds
- 1/4 cup sunflower seeds
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
Instructions
- Step 1: Crush the ramen noodles inside the packages, then pour them into a large bowl.
- Step 2: Add the shredded cabbage, carrots, green onions, slivered almonds, and sunflower seeds to the bowl with the ramen noodles.
- Step 3: In a small bowl, whisk together the vegetable oil and rice vinegar to create the dressing.
- Step 4: Pour the dressing over the ramen noodle mixture and toss well to combine.
- Step 5: Let the salad sit for at least 15 minutes before serving to allow the flavors to meld and the noodles to soften slightly. Toss again before serving.
Notes
- For best crunch, toss the salad just before serving to prevent the ramen noodles from getting soggy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but note the noodles will soften over time.
- This salad is fantastic as a side dish for grilled chicken or fish, or even topped with edamame for a light lunch.
- Toasted sesame oil adds a deeper, nutty flavor to the dressing – try swapping half of the vegetable oil for it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American