This buttery crunchy cabbage ramen noodle salad is simple to make with just a few ingredients. It's budget-friendly recipe and perfect side dish for summer BBQ or potluck parties.
Break the ramen noodles into bite size chunks and spread over a baking pan. Mix in almond slices. Drizzle the melted butter over and toss well. Toast the noodles and almonds in a preheated oven for 12-15 minutes until golden brown. Remove it from the oven and set aside to cool.
To make the dressing; combine all the ingredients in a small mixing bowl and whisk well.
In a large mixing bowl, combine the cabbage, carrot, green onion, and the toasted ramen and almonds. Drizzle the dressing over and toss everything very well. Season more with salt and pepper according to your taste. Serve immediately.
Notes
If you don't want to slice cabbage: Use a store-bought coleslaw mix (or broccoli slaw) instead of slicing the vegetables yourself.