Description
Ramen Noodle Salad is a delicious and easy-to-make dish featuring crunchy ramen noodles, fresh vegetables, and a tangy dressing. Ideal for picnics, potlucks, or as a light lunch, this salad combines textures and flavors in a way that everyone will love. Quick to prepare and absolutely delightful!
Ingredients
- 2 packages ramen noodles, uncooked
- 1/2 cup slivered almonds
- 1/4 cup sunflower seeds
- 1/4 cup butter
- 1 small head cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup green onions, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp ground ginger
- 1/2 tsp garlic powder
Instructions
- Crush the ramen noodles into small pieces, discarding the seasoning packets.
- In a large skillet, melt the butter over medium heat. Add the crushed ramen noodles, slivered almonds, and sunflower seeds. Cook, stirring frequently, until golden brown. Remove from heat and let cool.
- In a large bowl, combine the shredded cabbage, shredded carrots, green onions, and red bell pepper.
- In a separate bowl, whisk together the vegetable oil, rice vinegar, granulated sugar, soy sauce, sesame oil, ground ginger, and garlic powder until well combined.
- Pour the dressing over the cabbage mixture and toss to coat.
- Just before serving, add the cooled ramen noodle mixture and toss again.
Notes
- For added protein, mix in some grilled chicken or shrimp.
- You can prepare the salad ingredients and dressing ahead of time but mix the ramen noodle mixture in just before serving to maintain its crunch.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg