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–+ servings

Cold Ramen Noodle Salad

Casey Rooney
This cold ramen noodle salad is a crowd-pleaser for any summer gathering, from a backyard BBQ party to a potluck. It even makes a nice, light lunch. This salad combines the crunch of cabbage, fresh veggies, and almonds, all tied together with a creamy dressing made with peanut butter and a hint of ginger.
5 from 2 votes
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Prep Time 30 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American, asian
Servings 4

Ingredients
  

For the dressing

  • 2 tbsp juice reserved from mandarin oranges
  • 3 tbsp almond butter can substitute peanut butter
  • 1/4 cup rice wine vinegar or apple cider vinegar
  • 1 tbsp canola oil or other light oil
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil regular sesame oil is OK, too
  • 1 tsp fresh ginger, grated
  • 1/2 tsp salt

For the salad

  • 1 3 oz. package ramen noodles discard seasoning packet
  • 3 cups green cabbage, shredded
  • 1 cup purple cabbage, shredded
  • 2 cups carrots, shredded
  • 1/2 cup almonds, sliced
  • 2 tbsp sesame seeds
  • 1 11 oz. can mandarin oranges drain, but reserve the juice from the can!!
  • 2-3 tbsp cilantro, chopped
  • fresh red chilis, sliced optional

Instructions
 

  • Make the dressing: Whisk 2 tablespoons of mandarin orange juice (from the can) into the remaining dressing ingredients until smooth. Make sure almond butter is completely blended in and everything smooth and creamy.
  • Prep: In a small pan over low-medium heat, toast the sesame seeds until light golden brown and fragrant. Set aside. Break the dry ramen noodles into dime-sized pieces then toast with the sliced almonds until light golden brown and fragrant. Set aside.
  • Assemble: In a large bowl, add the shredded cabbages, carrots, green onions, ramen, and toasted almonds. Add the dressing and toss. Top the dressed salad with toasted sesame seeds, reserved (drained) mandarin pieces, cilantro leaves, and slivered chilies (if using). Chill or serve right away.