This is one of those family recipes that I feel like we have been making forever. At any holiday gathering, graduation party, or family cookout, this ramen noodle salad always made it to the table. This recipe is very simple from start to finish. While I have the patience of a 4-year-old and waiting is extremely difficult, I highly suggest letting this salad sit in the fridge for at least an hour or two before serving so that the ramen noodles will soften. Let me know what you think! Enjoy 🙂
Ingredients
- 1/2 Cup Olive Oil
- 6 Tablespoons Rice Vinegar
- 1/4 Cup Sugar
- 1/2 Teaspoon of pepper
- 2 3-oz package of chicken flavored ramen noodles
- 1 package of shredded green cabbage
- 1/2 Cup Slivered Almonds
- 3 green onions chopped
Instructions
- Using something strong and heavy such as a rolling pin, crush the ramen noodles while they’re still in the package. You want them to be in small, bite size pieces, but not so small that they have completely lost their shape;
- In a large bowl, whisk together the olive oil, rice vinegar, sugar, pepper, and both flavor packets from the ramen noodles;
- Add the shredded cabbage, crushed ramen, chopped green onions, and slivered almonds to the dressing mixture;
- Mix well until everything is coated evenly with the dressing;
- Cover and refrigerate for at least an hour until noddles have began to soak up the dressing and soften. Enjoy!
