Description
A refreshing salad featuring crunchy ramen noodles and fresh vegetables.
Ingredients
Scale
- 2 packs of ramen noodles
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup chopped bell peppers
- 1/4 cup toasted sesame seeds
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 3 tablespoons sugar
Instructions
- Cook ramen noodles according to package instructions. Drain and let cool.
- In a large bowl, combine shredded cabbage, carrots, green onions, and bell peppers.
- Add cooled ramen noodles to the bowl.
- In a separate bowl, whisk together vegetable oil, rice vinegar, soy sauce, and sugar.
- Pour the dressing over the salad and toss to combine.
- Sprinkle with toasted sesame seeds before serving.
Notes
- Adjust vegetables based on your preference.
- For added protein, include grilled chicken or tofu.
- This salad can be made a day ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Ramen Noodle Salad, Asian Salad, Cold Salad