Ramen Noodle Salad

Name: Ramen Noodle Salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp Unsalted Butter (2 tablespoons butter); 3 oz Ramen Noodle (3 ounce package ramen noodles, seasoning packet removed); ½ cup Almond (1/2 cup slivered almonds); 3 tbsp Sesame Seeds (3 tablespoons sesame seeds); 1 ½ lb Napa Cabbage (1 1/2 lbs Napa cabbage, about 8-10 cups shredded); 1 bunch Scallion (1 bunch green onions, sliced thin, about 1/2 cup); ½ cup Olive Oil (1/2 cup light flavored olive oil); ¼ cup White Vinegar (1/4 cup plain white vinegar); ½ cup Granulated Sugar (1/2 cup white sugar); 2 tbsp Low-Sodium Soy Sauce (2 tablespoons low-sodium soy sauce)

A crunchy, sweet-savory salad made with toasted ramen noodles, almonds, and sesame seeds tossed with shredded Napa cabbage and green onions in a simple olive oil and vinegar dressing.

15 minAmerican

Servings8

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Vegetarian
Pescatarian

Steps

1To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
2Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
3Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
4Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Sprinkle with green onions and serve immediately.