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Crunchy Ramen & Cabbage Salad

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  • One package of Ramen noodles (discard seasoning packet).
  • Four cups of green cabbage shredded
  • Half a cup of grated carrots
  • Green onions, 1/4 cup chopped
  • 1/4 cup sliced almonds
  • 1/4 cup sunflower seeds
  • 1/4 cup rice vinegar
  • Honey 2 Tablespoons
  • Use two tablespoons of vegetable oil
  • Soy sauce, one tablespoon
  • One minced garlic clove
  • Taste salt and pepper


  1. Preheat the oven to 175degC (350degF).
  2. Spread the ramen noodles out on a baking tray. They should be toasted in a preheated oven for 5 to 7 minutes or until crispy and golden brown.
  3. Combine the carrots, sunflower seeds, almonds, and green onions in a large bowl.
  4. Combine the rice vinegar with honey, vegetable oils, soy sauces, garlic, and salt in a separate bowl.
  5. Pour the dressing on top of the mixture and mix well.
  6. Add the toasted Ramen noodles to your salad and mix again.
  7. Serve immediately or keep refrigerated until ready to use.

Enjoy crunchy ramen with cabbage salad!

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