Crunchy Ramen Noodle Salad With Cabbage

Name: Crunchy Ramen Noodle Salad With Cabbage
Yield: 6–8 servings
Ingredients: 1 cup sliced almonds; 1 3–4-oz. package any flavor instant ramen noodles; 1 cup distilled white vinegar; 1 cup extra-virgin olive oil; ⅔ cup sugar; Kosher salt, freshly ground black pepper; 1 small head of green cabbage (about 1 lb.), thinly sliced; ½ small head of red cabbage (8 oz.), thinly sliced; 1 bunch scallions, thinly sliced

Hilary Cadigan6–8 servingsSource

dinner lunch side easy quick healthyish vegetarian dairy-free salad green cabbage red cabbage ramen noodle almond

Ingredients

1 cup sliced almonds

1 3–4-oz. package any flavor instant ramen noodles

1 cup distilled white vinegar

1 cup extra-virgin olive oil

⅔ cup sugar

Kosher salt, freshly ground black pepper

1 small head of green cabbage (about 1 lb.), thinly sliced

½ small head of red cabbage (8 oz.), thinly sliced

1 bunch scallions, thinly sliced

Method

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

Meanwhile, remove seasoning packet from ramen noodles and set aside. Crush noodles with your hands or a rolling pin until pieces are peanut- to walnut-size.

Vigorously whisk vinegar, oil, sugar, and ramen seasoning from reserved packet in a small bowl until sugar is dissolved. Season dressing with salt and pepper. Combine green and red cabbage, scallions, half of ramen noodles, half of almonds, and half of dressing in a large bowl and toss to combine. Add more dressing if needed (reserve any remaining dressing for another use). Top salad with remaining ramen and almonds. Do ahead: Dressing can be made 1 week ahead. Cover and chill.