Description
A quick and easy ramen noodle salad with fresh vegetables and a tangy dressing.
Ingredients
Scale
- 2 packs ramen noodles (seasoning discarded)
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/4 cup sliced almonds
- 2 tbsp sesame seeds
- 1/4 cup vegetable oil
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
Instructions
- Cook ramen noodles according to package instructions, drain, and rinse with cold water.
- In a large bowl, combine noodles, cabbage, carrots, and green onions.
- In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, and honey.
- Pour dressing over the salad and toss to coat.
- Top with almonds and sesame seeds before serving.
Notes
- Crush ramen noodles slightly before cooking for better texture.
- Add grilled chicken or shrimp for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Method: No-Cook (except noodles)
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
