Ramen Noodle Salad Recipe
This Ramen Noodle Salad recipe is a flavorful mix of crunchy ramen noodles, fresh vegetables, and a tangy dressing. It's easy to prepare, ideal for potlucks, BBQs, or as a quick meal. Packed with textures and bold flavors, this salad is sure to be a hit!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 packs ramen noodles (discard seasoning)
- 2 cups shredded cabbage (or coleslaw mix)
- 1 cup shredded carrots
- 1/2 cup sliced almonds, toasted
- 1/4 cup sesame seeds, toasted
- 1/4 cup green onions, thinly sliced
Dressing:
- 1/4 cup olive oil
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp honey (or sugar)
- 1 tsp sesame oil
Instructions
- Crush ramen noodles into small pieces. Toast them in a skillet over medium heat until golden brown.
- Combine shredded cabbage, carrots, almonds, sesame seeds, and green onions in a large bowl.
- Whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil to make the dressing.
- Add the toasted noodles to the salad bowl, pour the dressing over the top, and toss until evenly coated.
- Serve immediately or refrigerate for 1 hour for flavors to meld.
Notes
- Customize with your favorite veggies, like bell peppers or snap peas.
- For a protein boost, add grilled chicken or tofu.
- Best served fresh, as the noodles lose crunch over time.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
Find it online: https://sandrarecipes.com/ramen-noodle-salad-recipe/