Crunchy Ramen Noodle Salad

Crunchy Ramen Noodle Salad was a staple at every pot luck or family get together we had growing up. It is seriously so quick and easy to make, and really, just addictive.

The crunch of the cabbage and ramen noodles, mixed with diced green onions, and sliced almonds, and tossed in best sweet and savory asian dressing makes for a perfect summer side. I could seriously eat this salad every day in the summer months!

My kids were pretty skeptical at first, but once they tried it, they all loved it!! I like it just the way it is, but you can add shredded carrots or diced peppers if you like. I personally love the simplicity of this recipe just the way it is, and it is just like the ramen salad I ate growing up. I guess I believe some things just don’t need changing!

This recipe is also great for holidays and pot lucks. Its cheap and easy to make and everyone always loves it. I love having super affordable side options like this, especially when I was not prepared to make and take something to a gathering. This certainly won’t break the bank!

I also think its an easy way to get my kids to eat cabbage. This recipe is pretty healthy and is also really good with some grilled tofu on top, or on top of a vegan carrot dog. No matter what you serve it with, just make sure you are making this delicious and easy vegan side!! It is seriously just so good!

INGREDIENTS:

• 1/2 head of green cabbage, chopped ( about 5 cups)

• 2 packages ramen noodles (you do not need the spice packet)

• 3 green onions

• 1/3 cup sliced almonds

ASIAN SLAW DRESSING:

• 1/4 apple cider vinegar

• 3 tablespoon soy sauce or coconut aminos

• 1 teaspoon sesame oil

• 1 tablespoon white sugar

INSTRUCTIONS:

1. Dice green onions, and add them to a large bowl along with the chopped cabbage.

2. Crush up the dried ramen noodles into the cabbage mixture, and add the sliced almonds.

3. Whisk together the ingredients for the dressing and pour it over the cabbage. Stir well.

4. Serve at room temp or chilled. Store any leftovers in an airtight container in the fridge.

If you like this recipe, try these:

Raw Sesame Zucchini Noodle Salad

Brussels Sprout Slaw with Sweet Mustard and Maple walnuts

Quick and Easy Pickled Veggies

Crunchy cabbage and ramen noodle salad with green onions and sliced almonds, tossed in a sweet and savory asian style dressing

Easy Vegan Macaroni Salad

I never ate at lot of macaroni salad growing up.

My dad would sometimes buy it from the deli, and on the rare occasion I did eat it, I loved it.

It’s sweet, creamy, tangy, and savory all at the same time! Crunchy veggies, and macaroni noodles, mayo, vinegar, and a little sugar.

One day my neighbor was talking about wising he had some vegan macaroni salad and suddenly I was craving it too. So I went home and recreated the macaroni salad of my childhood.

Now days, I make this side all of the time. Its quick, easy and crowd pleaser. All of my kids love it and that is a win as far as I am concerned.

I would like to think this kind of dish originated in the south, but I actually looked it up and you can thank the New England states for this tasty side.

My guess is it was the south that decided to add sugar. Just like ice tea, the south believes sugar makes most things better.

Regardless of where macaroni salad came from, I’m just glad it did, because this classic side dish is now one of my favorites, and is so easy to make!!

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INGREDIENTS:

• 16 oz package elbow macaroni

• 1/2 red bell pepper

• 1/2 small yellow onion

• 1 carrot

• 2 stalks celery

• 1 cup vegan mayo

• 2 tablespoons apple cider vinegar

• 1/4 cup sugar, or 2 tablespoons agave

• 1 teaspoons salt

• 1/2 teaspoon pepper

• optional: dried parsley for garish

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INSTRUCTIONS:

1. Boil noodles according to package instructions. Drain, rinse, and set aside.

2. Finley dice the onion, pepper and celery. Grate the carrot on a box grater or finely dice it as well.

3. Toss the noodles and diced veggies together in a large bowl.

4. In a small bowl mix together the mayo, sugar, vinegar, salt and pepper.

5. Pour the mayo mixture over the noddles and stir until everything is well combined.

6. Serve room temp or chilled.