Ramen Noodle Salad Recipe
This Ramen Noodle Salad recipe combines crisp vegetables, toasted ramen noodles, and a tangy-sweet dressing for a flavorful and easy dish perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Tossing
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 packages ramen noodles (crushed, seasoning packets discarded)
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 3 green onions (sliced)
- ½ cup slivered almonds (toasted)
- ½ cup sunflower seeds
- ¼ cup olive oil
- ¼ cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
Instructions
- Preheat oven to 350°F (175°C). Spread crushed ramen noodles and slivered almonds on a baking sheet. Toast for 5-7 minutes until golden.
- In a large bowl, combine green cabbage, purple cabbage, carrots, green onions, and toasted ramen-almond mixture.
- In a small bowl, whisk olive oil, rice vinegar, soy sauce, sugar, and sesame oil until well blended.
- Pour dressing over the salad, tossing to coat evenly.
- Garnish with sunflower seeds and serve immediately or chill for 1 hour before serving.
Notes
- For added flavor, mix in grilled chicken or shrimp for a complete meal.
- Adjust the sugar and soy sauce in the dressing to taste.
- Best enjoyed fresh but can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
Find it online: https://recipesee.com/ramen-noodle-salad-recipe/