Ramen Noodle Salad Recipe by Kasey's Kitchen

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber while spaghetti is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

cilantro

💰Cheaper: parsley

Parsley can be a more affordable herb substitute.

Turn on the heat to toast the slivered almonds.

Sprinkle the almonds in a pan, ensuring they have an even surface.

Open the coleslaw mix and dump it into a large bowl.

Break up the ramen noodles and remove the seasoning packet, setting it aside for later.

Add two packages of ramen noodles to the bowl with the coleslaw mix.

Wash hands before proceeding with the next steps.

Mix the ramen noodles and coleslaw mix together thoroughly.

Check on the almonds and flip them to ensure even toasting.

In a separate bowl, open the ramen seasoning packet and add it to the bowl.

Add about 1 to 1.5 tablespoons of sugar to the seasoning.

Pour in about 1/4 cup of olive oil and 1/4 cup of red wine vinegar.

Whisk the dressing ingredients together until well combined.

Add the toasted almonds to the mixture.

Pour the dressing over the salad and mix everything together with hands or utensils.

Wash hands again after mixing.

Refrigerate the salad until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens