Ramen Salad

Name: Ramen Salad
Total time: 5 min
Yield: 4 servings
Cuisine: Pantry & Instant
Ingredients: 1 pack instant ramen (chicken flavor preferred); 3 cups shredded cabbage or romaine lettuce; 2 tbsp rice vinegar or apple cider vinegar; 2 tbsp vegetable oil; 1 tbsp sugar

Crunchy broken instant noodles tossed with cabbage, scallions, and toasted sesame in a sweet-tangy dressing — textures and flavors that keep you coming back.

5 minutes

Serves 4

Lunch

Contains common allergens

Wheat

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Instructions

6 steps

1
Place the dry ramen noodles in a ziplock bag and crush them into bite-sized pieces using a rolling pin or your hands. Reserve the seasoning packet.

2
In a large salad bowl, combine the crushed dry noodles with the shredded cabbage or lettuce.
3
In a small jar or bowl, whisk together the rice vinegar, vegetable oil, sugar, and half of the reserved ramen seasoning packet.
4
Taste the dressing and add more of the seasoning packet if you prefer a saltier flavor.
5
Pour the dressing over the cabbage and noodle mixture.
6
Toss the salad thoroughly until all the greens and noodles are coated. Serve immediately for maximum crunch.

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