Description
Ramen Noodle Salad is a vibrant and refreshing dish that combines crunchy vegetables with tender ramen noodles, all drizzled in a delectable soy-sesame dressing. Perfect for summer gatherings or quick weeknight dinners, this salad is not only colorful but also packed with flavor. Its versatility allows you to customize it with your favorite veggies, making it a delightful addition to any meal.
Ingredients
Scale
- 3 packs of ramen noodles (discard seasoning packets)
- 2 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 cup carrots, grated
- 1/2 cup green onions, chopped
- 1/2 cup bell peppers (red or yellow), sliced
- 2 tablespoons toasted sesame seeds
- 1/4 cup low-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or sugar
- 1 teaspoon ginger powder
Instructions
- Cook the ramen noodles in boiling water for about 4 minutes until al dente. Drain and rinse under cold water to cool.
- While the noodles cool, prepare the vegetables: shred the cabbages, grate the carrots, chop the green onions, and slice the bell peppers.
- In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or sugar), and ginger powder to create the dressing.
- In a large mixing bowl, combine cooled noodles and prepared vegetables. Drizzle the dressing over them and toss gently until well coated.
- Top with toasted sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg