Ramen Noodle Salad Recipe
This Ramen Noodle Salad recipe is a quick and flavorful dish packed with crunchy veggies, toasted noodles, and a tangy sesame dressing. Perfect for potlucks or light meals!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Tossing
- Cuisine: Asian-inspired
- Diet: Gluten Free
Ingredients
Scale
- 2 packs of instant ramen noodles (without seasoning packets)
- 2 cups shredded cabbage (green or red)
- 1 cup shredded carrots
- 1/4 cup sliced green onions
- 1/2 cup sliced almonds (toasted)
- 1/4 cup sunflower seeds
- 1/3 cup olive oil
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp honey or sugar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds (optional)
Instructions
- Break the ramen noodles into small chunks and toast them in a dry skillet over medium heat until golden. Remove and let cool.
- In a large mixing bowl, combine shredded cabbage, carrots, green onions, toasted almonds, sunflower seeds, and toasted ramen noodles.
- In a separate bowl, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, and sesame seeds to make the dressing.
- Pour the dressing over the salad and toss until well combined.
- Let the salad sit for 10-15 minutes to absorb the flavors, then serve and enjoy!
Notes
- Add cooked chicken or shrimp for a protein boost.
- Use low-sodium soy sauce to reduce salt content.
- Make it vegan by swapping honey for maple syrup.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
Find it online: https://ymrecipes.com/ramen-noodle-salad-recipe/