Go Back
+ servings

Ramen Salad

Course Side Dish
Cuisine American
Keyword ramen salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Author Meg's Everyday Induglence


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.