This ramen noodle salad is so refreshing! Complete with crunchy ramen noodles, two types of cabbage, green onions, carrots, sunflower seeds, sliced almonds, mandarin oranges, and tossed with delicious homemade dressing, this salad is good any day of the year. Perfect for parties, picnics, or a healthy snack at home.
Break up ramen noodles into small bits. To do this, bang the packet against the counter and pound the top with your fist. Or take your rage out on it with a hammer...gently lol.
In a medium bowl, combine ramen noodle bits with the remaining salad ingredients.
In a separate bowl or measuring cup, whisk together dressing ingredients. Season with salt and whisk again.
Pour dressing on top of salad mixture and toss to coat. Adjust salt if necessary.
Eat immediately if you desire a crunchy salad, OR refrigerate for at least 6 hours (or overnight). the longer the salad sits, the softer the noodles and cabbage becomes.
Notes
Make this salad gluten-free by using gluten-free ramen noodles OR rice noodles.
Make it nut-free by omitting the almonds.
If you want a little more citrus-y flavor, add a tablespoon of orange juice to your dressing.
Want more crunch? Up your ramen noodles to two cakes instead of one.