Description
A refreshing and flavorful Asian Ramen Salad that combines crunchy vegetables, ramen noodles, and a tangy dressing for a perfect side dish or light meal.
Ingredients
Scale
- 2 packs of ramen noodles
- 2 cups of shredded cabbage
- 1 cup of shredded carrots
- 1 cup of sliced bell peppers
- 1/2 cup of green onions, chopped
- 1/4 cup of sesame seeds
- 1/2 cup of slivered almonds
- 1/2 cup of soy sauce
- 1/4 cup of rice vinegar
- 1/4 cup of vegetable oil
- 2 tablespoons of sugar
- 1 tablespoon of sesame oil
Instructions
- Cook the ramen noodles according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the shredded cabbage, carrots, bell peppers, green onions, sesame seeds, and slivered almonds.
- In a separate bowl, whisk together the soy sauce, rice vinegar, vegetable oil, sugar, and sesame oil to make the dressing.
- Add the cooled ramen noodles to the vegetable mixture and pour the dressing over the top.
- Toss everything together until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add protein such as grilled chicken or tofu for a heartier meal.
- This salad can be made a day in advance; just keep the dressing separate until ready to serve.
- Adjust the sweetness of the dressing by adding more or less sugar according to your taste.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg