Description
Ramen Noodle Salad is a vibrant and crunchy dish that combines savory ramen noodles with fresh vegetables and a tangy dressing. Perfect for potlucks or weeknight dinners, this salad is customizable to suit your taste. With its delightful mix of flavors and textures, it’s sure to impress at any gathering. Whip up this easy recipe for a refreshing meal that everyone will love!
Ingredients
Scale
- 2 packs instant ramen noodles (without seasoning)
- 1 cup shredded red cabbage
- 1 cup grated carrots
- 1 cup sliced English cucumber
- 1/2 cup chopped green onions
- 2 tbsp toasted sesame seeds
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp sesame oil
- 1 tsp freshly grated ginger (optional)
Instructions
- Cook the ramen noodles according to package instructions (about 3-4 minutes). Drain and rinse under cold water.
- While the noodles cool, chop the red cabbage, grate the carrots, slice the cucumber, and chop the green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and ginger.
- In a large bowl, combine cooled noodles with chopped vegetables. Pour dressing over and toss until evenly coated.
- Sprinkle toasted sesame seeds on top before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of salad (approximately 200g)
- Calories: 250
- Sugar: 4g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg