Description
Crunchy, colorful, and bursting with flavor, this Crunchy Asian Ramen Noodle Salad is the perfect dish for any occasion. With a delightful combination of fresh vegetables, toasted ramen noodles, and a tangy sesame dressing, this salad is both satisfying and nutritious. Ideal for summer picnics or quick weeknight dinners, it’s a crowd-pleaser that will leave everyone asking for the recipe.
Ingredients
Scale
- 3 oz ramen noodles (1 package)
- 2 cups shredded cabbage (green and purple mix)
- 1 cup shredded carrots
- 4 green onions (chopped)
- ½ cup slivered almonds (toasted)
- ¼ cup toasted sesame oil
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
Instructions
- Boil water in a pot over medium heat. Add ramen noodles (discard seasoning packets) and cook according to package instructions, about 3 minutes until tender but firm.
- Drain noodles and toast in a skillet over medium heat without oil until golden brown, approximately 5 minutes. Set aside.
- Chop the cabbage, carrots, green onions, and any additional veggies.
- In a bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey until smooth.
- Combine toasted noodles with chopped veggies in a large mixing bowl. Pour dressing over the mixture and toss until evenly coated.
- Serve immediately, garnished with slivered almonds for added crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Toasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg