It’s not truly a holiday or family gathering without Ramen Salad. This super simple side dish brings fresh crunch and unique flavor to any menu.
*Edit: photos and text in this post have been updated since its original post date in 2012. The recipe has not changed.
With the holidays fast approaching, I’ve got menus and turkeys and side dishes and cookies on my mind. But this year I decided to do something a little different. Instead of creating a ton of new content (there will be some so don’t worry), I’m going to be taking some time to update some old posts of my holiday favorites that are needing love and attention.
Throughout the years and especially at the beginning of my blogging journey, I shared family favorites but the photography skills weren’t so great and the text was a little too short and sweet. Plus, with so much content throughout the years, sometimes some really good stuff can get buried and forgotten.
So I’m breathing in some life to some old classics starting with this delicious Ramen Salad.
I know there are a lot of different version of Ramen Salad out there and I’ve tried many at gatherings but this recipe continues to be my favorite. I think it’s the addition of soy sauce that gets me and sets it apart from the others I’ve eaten. I love that salty umami background and depth it provides to the dressing. Plus, soy sauce always goes well with cabbage.
We have this Ramen Salad at every holiday or family gathering and I’m not just talking Thanksgiving, Christmas and Easter. Labor Day, 4th of July, summertime barbecues. You name it, someone brings the Ramen Salad.
We make it for weeknight dinners often as well since it’s easy and will keep in the fridge for a few days (if it’s not all getting eaten at once, don’t mix in the ramen noodles but rather sprinkle on top of your portion as needed). My favorite way to eat it during the week is with these Sweet and Spicy Pork Chops. Crazy good combination and it makes for a ridiculously easy meal.
This simple side dish will quickly steal the show no matter the dinner table where it appears.
For the Dressing:
- 1 Tbsp. soy sauce
- 1/4 cup red wine vinegar
- 1/2 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/4 tsp. black pepper
For the Salad:
- 6 green onions, white only thinly sliced
- 1 (16 oz.) bag shredded cabbage
- 2 pkgs. Oriental ramen, crushed into small pieces
- 1/2 cup raw sunflower seeds
- 1/2 cup raw slivered almonds
- Thoroughly combine all dressing ingredients and refrigerate.
- Toast sunflower seeds and almonds in a dry pan over medium-low heat until they start to get golden and you can smell them. Move them around often and keep a close eye as they can burn quickly. Set aside then toast the crunched ramen (without the packets) in the same pan. Combine the nuts and ramen together and set aside.
- Just before serving, toss together the cabbage, green onions and seasoning packets from the ramen noodles. Add dressing and toss (depending on how much dressing you like, you may not need it all). If serving to a big crowd, mix in the toasted nuts and ramen noodles then serve immediately. If you will be eating it for a few days, portion out what you will eat and add ramen mixture just to that.