Description
A refreshing ramen noodle salad with vibrant vegetables and a tangy dressing.
Ingredients
Scale
- 2 packs of ramen noodles
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup sliced bell pepper
- 1/4 cup green onions, chopped
- 1/4 cup almonds, toasted
- 1/4 cup cilantro, chopped
- 1/3 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
Instructions
- Cook ramen noodles according to package instructions. Drain and set aside to cool.
- In a large bowl, combine cabbage, carrots, bell pepper, green onions, almonds, and cilantro.
- In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, and sesame oil.
- Add the cooled ramen noodles to the vegetable mixture.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- Can add grilled chicken or tofu for protein.
- Adjust the dressing to taste.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: ramen noodle salad, salad recipe, vegan salad