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Ramen Noodle Salad

Samantha Yarbrough


•    4 cups shredded green cabbage
•    2 cups shredded red cabbage
•    1 cup shredded carrots
•    2 packages ramen noodles (broken into chunks, packets reserved)
•    ½ cup sliced green onions
•    ½ cup toasted slivered almonds
•    ½ cup vegetable oil
•    1/3 cup rice vinegar
•    2 tbsp. sugar


Place the cabbages, carrots, ramen noodles, green onions, and almonds in a large bowl. In a small bowl, whisk together the remaining ingredients. Pour the dressing over the cabbage mixture and toss to coat evenly. Serve immediately or cover and store in fridge for up to 8 hours before serving.