Quick, easy crunchy ramen noodle salad recipe, homemade with simple ingredients in one pot in 10 minutes. Full of toasted peanuts, sesame seeds, shredded cabbage, carrots, green onions.
2packagesRamen noodles3 oz. each, Roughly chopped and broken up, Soy sauce flavor or Chicken flavor, Dry and not cooked
1/2cupPeanutsToasted, Can be replaced with slivered almonds
Instructions
In a large salad bowl, make the dressing by whisking together oil, vinegar, seasoning, sugar, ginger powder, sesame seeds until smooth.
Add green cabbage, red cabbage, carrots, green onions, ramen noodles, peanuts and toss until combined.
Serve immediately and enjoy.
Notes
Read all my tips above.
Tastes best when served immediately. Leftovers can be stored in a sealed container in the fridge for 1 day but the noodles will become soggy. It’s best to store dressing, salad and noodles separately until you are ready to serve.