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Ramen Noodle Crunch Salad

This ramen noodle crunch salad is the perfect make ahead party salad! It's full of sesame flavor and super crunchy. It's a huge hit!
4.87 from 29 votes
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Ingredients

  • ½ head green cabbage, shredded (about 3 cups
  • 1 bunch kale, stems removed and shredded (about 2 cups)
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, thinly sliced or shaved
  • 3 green onions, thinly sliced
  • ½ cup sunflower seeds
  • ½ cup almonds
  • 6 ounces dry ramen noodles, e.g. from 2 (3oz ramen packs)

sesame vinaigrette

  • cup toasted sesame oil
  • cup olive oil
  • cup rice wine vinegar, or apple cider, or white wine
  • cup honey
  • 1 tablespoon fresh lime juiced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh grated ginger
  • pinch of salt and pepper

Instructions 

  • In a large bowl, combine the cabbage, kale, peppers, carrots, green onions, almonds and sunflower seeds. Break apart the ramen noodles and add them into the bowl. Toss everything together.
  • Whisk together the oils, vinegar, honey, lime juice, garlic, ginger and a pinch of salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Toss continuously until everything is combined. Place the salad in the fridge for at least 30 minutes before serving.
  • Taste and season with more salt and pepper if needed. Serve cold!
  • You can make this ahead of time - even the night before! Just store it in the fridge. Toss well before serving.
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