Description
A refreshing and crunchy salad made with ramen noodles, fresh vegetables, and a flavorful dressing.
Ingredients
Scale
- 2 packages (3 oz each) ramen noodles (discard seasoning packets)
- 1 cup shredded carrots
- 1 cup chopped red cabbage
- 1 cup snap peas, trimmed and halved
- 1/2 cup green onions, sliced
- 1/2 cup sliced almonds
- 1/4 cup sesame seeds
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- In a large pot, bring water to a boil. Add ramen noodles and cook according to package instructions, usually about 3 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine shredded carrots, chopped red cabbage, snap peas, green onions, sliced almonds, and sesame seeds.
- In a separate bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, garlic powder, ground ginger, salt, and pepper until well combined.
- Add the cooled ramen noodles to the vegetable mixture. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Notes
- For a spicy kick, add a teaspoon of sriracha or red pepper flakes to the dressing.
- To make it a complete meal, add grilled chicken or tofu for extra protein.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Fat: 10g
- Carbohydrates: 25g
- Protein: 6g