For the salad, you need coleslaw mix, dry ramen noodles, carrots, green onions, and slivered almonds. For the dressing, you need olive oil, rice vinegar, honey, garlic, minced ginger, sesame oil, salt, and black pepper.

Break up the ramen noodles and add them to a bowl with the green cabbage, red cabbage, carrots, green onions, and toasted almonds. Drizzle the salad with the dressing and toss to combine.

Break up the noodles in the package using your hands or the heavy end of a table knife or spoon.
For extra crunch and flavor toast the almond slivers or sliced almonds before adding them to the salad. It adds great flavor to the salad.
If pushed for time, substitute ready-to-go coleslaw mix or broccoli slaw.
Leftovers can be stored in an airtight container in the fridge for up to 3 days, but remember that the noodles will soften.

Ramen Noodle Salad is a quick and tasty side dish for all your summer grilling full of flavor from garlic and ginger.

Can I make this salad in advance?

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