Description
A light and crunchy salad perfect for any occasion, combining instant ramen noodles with fresh vegetables and a flavorful dressing.
Ingredients
Scale
- 2 packs of instant ramen noodles (discard the seasoning packets)
- 2 cups of shredded cabbage (green, red, or a mix)
- 1 cup of shredded carrots
- 1 cup of green onions, sliced
- 1 cup of bell peppers, thinly sliced (any color)
- 1/2 cup of slivered almonds (or sunflower seeds for a nut-free version)
- 1/4 cup of sesame seeds
- 1/4 cup of vegetable oil (or olive oil)
- 2 tablespoons of soy sauce (or tamari for a gluten-free option)
- 2 tablespoons of apple cider vinegar (or rice vinegar)
- 2 tablespoons of sugar (or honey for a natural sweetener)
- 1 teaspoon of sesame oil
- Salt and pepper to taste
Instructions
- Begin by breaking the ramen noodles into smaller pieces while they’re still in the packaging. This ensures easy mixing later on. Then, set these aside.
- In a large mixing bowl, combine the shredded cabbage, carrots, green onions, bell peppers, and nuts or seeds.
- In a separate bowl, prepare the dressing. Whisk together the vegetable oil, soy sauce, apple cider vinegar, sugar, sesame oil, and a sprinkle of salt and pepper.
- Pour the dressing over the vegetable mixture and toss to ensure everything is evenly coated.
- Finally, add in the ramen noodles along with the sesame seeds. Toss gently again to combine all the ingredients without breaking the noodles too much.
Notes
For added protein, feel free to mix in chickpeas or edamame. To maintain crunch, serve immediately or chill for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg