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Organic Honey Ginger Vinaigrette
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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
Prep Time
20 minutes
Serves
8
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Ingredients
2 (3 oz) pkgs
6 cups
⅔ cup
1 cup
1 cup
2 cups
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
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.
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