🥗 Crunchy Ramen Noodle Salad (Mediterranean Twist)
⏱ Prep Time
15 minutes
❄ Chill Time (optional)
15 minutes
🍽 Serves
6–8
🧺 Ingredients
Salad
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2 packs ramen noodles (discard seasoning), broken into pieces
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3 cups shredded green cabbage
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1 cup shredded red cabbage
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1 cup shredded carrots
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4 green onions, sliced
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½ cup toasted almonds or cashews
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¼ cup toasted sesame seeds
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Optional: sliced snow peas, edamame, or cucumber
Mediterranean-Style Dressing
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¼ cup extra-virgin olive oil
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3 tbsp rice vinegar or white wine vinegar
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2 tbsp low-sodium soy sauce (or tamari)
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2 tbsp honey or maple syrup
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1 tsp toasted sesame oil
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1 clove garlic, grated
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Juice of ½ lemon
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Fresh black pepper, to taste
🔥 Instructions
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Toast ramen noodles
In a dry skillet over medium heat, toast broken ramen noodles until golden and crunchy. Remove and cool. -
Prepare salad base
In a large bowl, combine green cabbage, red cabbage, carrots, green onions, nuts, and sesame seeds. -
Make dressing
Whisk olive oil, vinegar, soy sauce, honey, sesame oil, garlic, lemon juice, and pepper until emulsified. -
Assemble
Add toasted ramen noodles to the salad. Drizzle with dressing and toss well. -
Rest & serve
Let sit 10–15 minutes for flavors to meld. Toss again before serving.
🌿 Serving Ideas
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Add grilled chicken, shrimp, or salmon
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Top with crumbled feta for a Mediterranean fusion twist
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Serve chilled or at room temperature — perfect for potlucks!
💡 Variations
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Vegan: Use maple syrup and tamari
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Gluten-free: Substitute rice noodles or GF ramen
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Spicy: Add chili crisp or crushed red pepper
