Description
A quick and delicious salad featuring crunchy ramen noodles, fresh vegetables, and a tangy dressing.
Ingredients
Scale
- 2 packages of ramen noodles
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup slivered almonds
- 1/4 cup sunflower seeds
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1 packet of ramen seasoning (from the noodle packages)
Instructions
- Break the ramen noodles into small pieces and cook according to package instructions. Drain and let cool.
- In a large bowl, combine the shredded cabbage, shredded carrots, sliced green onions, slivered almonds, and sunflower seeds.
- In a separate bowl, whisk together the vegetable oil, rice vinegar, sugar, and ramen seasoning until well combined.
- Add the cooled ramen noodles to the vegetable mixture and pour the dressing over the top.
- Toss everything together until well coated and serve immediately or refrigerate for later.
Notes
- For added protein, consider adding grilled chicken or tofu.
- This salad can be made a few hours in advance; just keep the dressing separate until serving.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg