Cabbage Ramen Salad

Tested Recipe with Slight Adjustment Adapted from



1 pkt ramen noodles

¼ cup almond flakes

1 tbsp unsalted butter (melted)

1 ½ cups shredded cabbage

½ cup shredded carrot

¼ cup chopped spring onion


1 ½ tbsp caster sugar

1 tbsp rice vinegar

2 tbsp mayonnaise

1 tsp Dijon mustard

¼ tsp extra virgin sesame oil

¼ tsp salt

1/8 tsp ground white pepper

Preparation Instructions:

  1. Preheat oven at 180C.
  2. Break the ramen noodles into bite size chunks and spread over a baking sheet. Mix in almond flakes. Drizzle the melted unsalted butter over and toss well. Toast the noodles and almonds for 15 minutes until golden brown. Remove from the oven and set aside to cool.
  3. To make dressing, combine all the ingredients in a small mixing bowl and whisk well.
  4. In a large mixing bowl, combine the cabbage, carrot, spring onion, and the toasted ramen and almonds. Drizzle the dressing over and toss everything very well. Serve immediately.

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