Asian Ramen Noodle Salad

Asian Ramen Noodle Salad

Made with Organic Honey Ginger Vinaigrette

Asian 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.

PREP TIME: 20 minutes



  • 2 (3 oz) pkgs dry ramen, broken into small pieces, seasoning packet discarded
  • 1 cup sliced almonds
  • 6 cups thinly sliced green cabbage (13 oz)
  • 2 cups thinly sliced red cabbage (5 oz)
  • 2/3 cup chopped green onions
  • 2 cups matchstick carrots
  • 1 cup BRIANNAS Organic Honey Ginger Vinaigrette
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  1. Preheat oven to 400 degrees. Spread almonds and ramen onto a rimmed baking sheet.
  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.
  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.