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Ramen Noodle Salad

If you love a good potluck ramen noodle salad, but not the endless steps to make it, you’re going to love this one. You make the salad, we’ll make the dressing. The result is a craveable, crunchy cabbage feast in just twenty minutes. Be sure to toast your almonds together with your ramen. It makes a world of difference.

Made With

Organic Honey Ginger Vinaigrette

Prep Time

20 minutes

Serves

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Ingredients

2 (3 oz) pkgs

6 cups

⅔ cup

1 cup

2 cups

dry ramen, broken into small pieces, seasoning packet discarded

thinly sliced green cabbage (13 oz)

chopped green onions

BRIANNAS Organic Honey Ginger Vinaigrette

sliced almonds

thinly sliced red cabbage (5 oz)

matchstick carrots

Organic Honey Ginger Vinaigrette

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Directions

Step 1

Preheat oven to 400 degrees. Spread almonds and ramen onto a rimmed baking sheet.

Step 2

Toast for 3 minutes, remove from oven, toss mixture and spread out even. Return to oven and toast until golden brown, about 4 minutes longer. Let cool.

Step 3

Add green cabbage, red cabbage, carrots, green onions, and ramen almond mixture to a large salad bowl. Pour dressing over salad, toss well, and serve right away.