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Crunchy Cabbage Salad on a tan plate.
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Ramen Noodle Salad

This cabbage salad is a great salad to serve year round. It's made with shredded cabbage, almonds, crunchy ramen noodles, and sunflower seeds.
Course Salad
Cuisine American, Chinese
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Calories 305kcal
Author Whitney Wright

Ingredients

  • 1 small head of cabbage shredded (cut into thin strips)
  • 4 green onions sliced
  • 2 celery stalks thinly sliced
  • 3 cups sliced almonds
  • 1/2 cup sunflower seeds removed from the shell
  • 1 pkg chicken flavored ramen noodles dry and broken

Dressing

  • 1/2 cup peanut oil or vegetable oil
  • 3 tablespoons rice vinegar
  • 2 1/2 tablespoons apple cider vinegar
  • 1/4 cup granulated sugar
  • 1 flavor packet from the ramen noodles
  • 1 teaspoon toasted sesame oil

Instructions

  • Make the dressing: Whisk the peanut oil, vinegars, sugar, ramen noodle flavor packet, and sesame oil in a small bowl or liquid measuring cup. 
  • Toss the cabbage, onions, celery, almonds, sunflower seeds, and ramen noodles in a large bowl. 
  • Drizzle the dressing overtop, toss again. Serve cold.

Notes

Recipe source: from my Aunt Lorraine.

Nutrition

Calories: 305kcal | Carbohydrates: 15g | Protein: 8g | Fat: 26g | Saturated Fat: 3g | Sodium: 16mg | Potassium: 339mg | Fiber: 5g | Sugar: 7g | Vitamin A: 98IU | Vitamin C: 23mg | Calcium: 102mg | Iron: 2mg