Description
A refreshing salad with a mix of ramen noodles and oriental flavors.
Ingredients
Scale
- 2 packs of ramen noodles
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/4 cup slivered almonds
- 1/3 cup sunflower seeds
- 1/2 cup cooked chicken (optional)
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon sesame oil
Instructions
- Cook the ramen noodles according to package instructions and let cool.
- In a large bowl, combine the cabbage, carrots, green onions, almonds, and sunflower seeds.
- If using chicken, add it to the bowl.
- In a separate bowl, whisk together the soy sauce, vegetable oil, rice vinegar, sugar, and sesame oil.
- Pour the dressing over the salad and mix well.
- Add the cooled ramen noodles and toss gently to combine.
- Chill the salad for at least 30 minutes before serving.
Notes
- For a vegetarian option, omit the chicken.
- This salad can be made a day in advance.
- Adjust the dressing ingredients to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Oriental Ramen Salad, Asian Salad, Ramen Noodle Salad