Description
Ramen noodle salad is a vibrant and refreshing dish that combines tender ramen noodles with a colorful medley of fresh veggies, all tossed in a tangy dressing. Perfect for summer gatherings or quick weeknight dinners, this salad offers a delightful crunch and a burst of flavor in every bite. Easy to prepare and highly customizable, it’s sure to impress family and friends alike.
Ingredients
Scale
- 2 packs ramen noodles (discard seasoning packets)
- 2 cups shredded green cabbage
- 1 cup grated carrots
- 1 cup sliced bell peppers (mixed colors)
- 4 green onions, chopped
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
Instructions
- Cook the ramen noodles in boiling water for about 3 minutes until tender but firm. Drain and rinse under cold water.
- While noodles cook, chop the cabbage, grate the carrots, slice the bell peppers, and chop the green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sugar until combined.
- In a large mixing bowl, combine cooked noodles and chopped vegetables. Pour dressing over the salad and toss until evenly coated.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg