You can prepare this salad up to 24 hours in advance, but if you like the crunchy texture from the ramen noodles and the toasted almonds, hold off adding them until a couple of hours before you serve. Mix the honey garlic dressing up to 48 hours in advance. Store in the refrigerator in a mason jar. Remove from the fridge for 40 minutes before drizzling on the salad. Shake well before combining with the salad.

How can I make this noodle salad into a main dish?
Add grilled chicken, shrimp, salmon, or steak to make it a main dish.

Can I substitute other nuts?
Try chopped pecans, walnuts, pumpkin seeds, or sunflower seeds. They are all delicious.

This crunchy Ramen Noodle Salad is loaded with cabbage, carrots, green onions, toasted almonds, and ramen noodles all tossed in an easy garlic honey ginger dressing.


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