Crunchy Ramen Noodle Salad was a staple at every pot luck or family get together we had growing up. It is seriously so quick and easy to make, and really, just addictive. The crunch of the cabbage and ramen noodles, mixed with diced green onions, and sliced almonds, and tossed in best sweet and savory asian dressing makes for a perfect summer side. I could seriously eat this salad every day in the summer months! My kids were pretty skeptical at first, but once they tried it, they all loved it!! I like it just the way it is, but you can add shredded carrots or diced peppers if you like. I personally love the simplicity of this recipe just the way it is, and it is just like the ramen salad I ate growing up. I guess I believe some things just don’t need changing!
1/2 head of green cabbage, chopped ( about 5 cups)
2 packages ramen noodles (you do not need the spice packet)
3 green onions
1/3 cup sliced almonds
ASIAN SLAW DRESSING:
1/4 apple cider vinegar
3 tablespoon soy sauce or coconut aminos
1 teaspoon sesame oil
1 tablespoon white sugar
Dice green onions, and add them to a large bowl along with the chopped cabbage.
Crush up the dried ramen noodles into the cabbage mixture, and add the sliced almonds.
Whisk together the ingredients for the dressing and pour it over the cabbage. Stir well.
Serve at room temp or chilled. Store any leftovers in an airtight container in the fridge.
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