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Ramen Salad

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4 from 1 vote

Ramen Salad

Course Side Dish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 206kcal



  • 120 grams organic unseasoned dried ramen noodles
  • 1/4 cup sliced almonds
  • 6 ounces green cabbage thinly sliced
  • 6 ounces purple cabbage thinly sliced
  • 1 ounce green onion diced


  • 1/4 cup rice vinegar
  • 2 Tablespoons olive oil
  • 3 Tablespoons low-sodium soy sauce
  • 3 Tablespoons honey
  • 1 teaspoon garlic minced
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Crush up ramen noodles and spread in an even layer on prepared pan with almonds and bake for 10 minutes.
  • In a large mixing bowl, combine green cabbage, purple cabbage, green onion and cooked ramen noodles and almonds.
  • In a separate bowl, whisk together all dressing ingredients then pour over salad, stir to combine and serve.


MFP: MFF Ramen Salad
April 2022


Serving: 4.5ounces | Calories: 206kcal | Carbohydrates: 27.6g | Protein: 4.9g | Fat: 8.4g

1 thought on “Ramen Salad

  1. 4 stars
    This is a good basic. Could even use as a main dish by adding protein to it. DO NOT ADD RAMEN/ALMONDS until you are basically serving it!

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