The One with the Ramen Noodles

Not sure what to feed your F•R•I•E•N•D•S at your next social gathering? Make sure the menu includes this relatable, reliable, really delicious mix of crunchy veggies, toasted almonds and crushed ramen noodles with an addictively sweet, sesame-ginger dressing.

Popular for decades, yet not exactly gourmet fare, people always go nuts for this retro recipe.

INGREDIENTS

SALAD

• 2 pkgs (3 oz/85 g each) ramen noodles, broken up (see Kitchen Whizdom)

  Every Salad Ever Greta Podleski

• 1 cup sliced almonds

• 7 cups very thinly sliced Savoy cabbage

• 2 cups very thinly sliced red cabbage

• 2 cans (10 oz/284 mL each) mandarin orange segments in light syrup, drained, or 1½ cups diced fresh mango

• 1½ cups grated carrots

• 1 cup chopped green onions

• ⅓ cup chopped fresh cilantro

DRESSING

• ½ cup neutral-tasting oil, such as sunflower or safflower oil (I use organic)

• ¼ cup seasoned rice vinegar

• ¼ cup Thai sweet chili sauce

• 1½ tbsp dark sesame oil

• 1 tbsp freshly squeezed lime juice

• 1 tbsp reduced-sodium soy sauce

• 1 tbsp grated fresh gingerroot

• 2 tsp minced garlic

DIRECTIONS

Place the broken ramen noodles and almonds in a dry, 10-inch nonstick skillet over medium-low heat. Cook and stir until the noodles and almonds are lightly toasted. Be careful not to burn them. Remove from heat and transfer to a large mixing bowl to cool.

While the noodles and almonds are cooling, make the dressing: Whisk together all dressing ingredients in a small bowl or measuring cup, or shake them up in a mason jar. Set aside.

Add all remaining salad ingredients to the bowl with noodles and almonds. Add the dressing and mix again using tongs, until all ingredients are well coated with dressing. May be served immediately or covered and refrigerated until ready to serve. I prefer this salad chilled before serving.

Makes about 14 cups salad

Per cup: 178 calories, 12.6 g total fat (1.4 g saturated fat), 3.3 g protein, 13.9 g carbohydrate (2.5 g fiber, 5.9 g sugars), 0 mg cholesterol, 113 mg sodium

KITCHEN WHIZDOM: For the ramen, you’ll need two packages of the 99-cent noodles you survived on as a broke student. Throw out the seasoning pack. To crush the ramen, leave it in the package, place it on a cutting board and gently pound it (oxymoron?) with a rolling pin or meat mallet. You don’t want crumbs, just broken up pieces

Reprinted with permission from Every Salad Ever by Greta Podleski, copyright © 2025. Published by Clarkson Potter, a division of Penguin Random House LLC.

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!