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Side dishe for 8

Ramen Noodle Salad

$4.39for 426 minServes 8

Crunchy ramen, cabbage, carrots, almonds, and green onions are tossed with a sweet ginger dressing without cooking.

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Ramen and Asian noodles, 2 oz$0.18/oz typical2 oz$0.36Typical price
Nuts and seeds, 4.5 oz$0.70/oz typical4.5 oz$3.15Typical price
Cabbage, 1.75 lb$0.79/lb typical1.75 lb$1.38Typical price
Carrots, 0.55 lb$1.09/lb typical0.55 lb$0.61Typical price
Green onions, 0.75$1.19 each typical0.75$0.79Typical price
Fresh ginger, 0.25 oz$0.40/oz typical0.25 oz$0.10Typical price
Garlic, a little$0.75 each typicala little$0.03Typical price
Total for the servings shown$8.77

Swaps

  • Swap carrots for sweet potatoesabout $0.20/lb more at typical prices

Pantry staples you likely have

Olive and cooking oilVinegarHoney or maple syrupAsian sauces and pastesSalt and pepper

Not included in the cost.

  • 26 minstart to table
  • Easydifficulty
  • 8servings as written
  • $typical cost tier

AmericanVegetarianDairy-freeBudgetSide dishesLunchesNo-cookSummer

Typical price

$1.10 per serving$4.39 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 2 pkgs. dry ramen
  • 1 cup fisher sliced almonds
  • 6 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 2 cups matchstick carrots
  • 2/3 cup chopped green onions
  • 1/2 cup light olive oil
  • 1/4 cup rice vinegar
  • 1/4 cup honey (optional)
  • 1 tbsp peeled and minced fresh ginger
  • 1 tsp minced garlic
  • 1/2 tsp toasted sesame oil
  • salt and freshly ground black pepper (optional)

Steps

  1. Crush the dry ramen into small pieces in a large bowl.
  2. Add the green cabbage, red cabbage, carrots, green onions, and sliced almonds.
  3. Whisk the olive oil, rice vinegar, honey, ginger, garlic, and sesame oil in a small bowl.
  4. Pour the dressing over the salad and toss for 3 minutes.
  5. Season with salt and pepper, then let the salad stand for 15 minutes before tossing again.

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