Ramen Noodle Salad
Ramen Noodle Salad is a colorful and refreshing dish that combines crunchy vegetables with tender ramen noodles, all tossed in a savory dressing. Perfect for summer picnics or family gatherings, this vibrant salad is not only quick to prepare but also easily customizable to suit your taste. Whether enjoyed as a side or a light meal, this delightful recipe is sure to impress your guests and elevate your dining experience.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Ingredients
Scale
- 2 packs ramen noodles (discard seasoning packets)
- 1 cup shredded cabbage (mixed green and red)
- 1 cup shredded carrots
- 1 bell pepper, sliced
- 3 green onions, thinly sliced
- ¼ cup low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
Instructions
- Cook the ramen noodles according to package instructions (about 3 minutes). Drain and rinse with cold water to stop cooking.
- While the noodles cool, prepare the vegetables: shred the cabbage, julienne the carrots, chop the bell pepper into bite-sized pieces, and slice green onions thinly.
- In a bowl, whisk together soy sauce, sesame oil, and rice vinegar until combined.
- In a large bowl, toss together cooked noodles, shredded cabbage, carrots, bell pepper, and green onions. Drizzle with the dressing and mix until evenly coated.
- Cover and chill in the fridge for at least 20 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: - Customize your salad by adding proteins like grilled chicken or tofu for added nutrition. - For extra crunch, consider sprinkling toasted sesame seeds or chopped peanuts on top before serving. - Store leftovers in an airtight container for up to three days; add dressing just before serving to maintain texture.