Description
Crunchy Asian Ramen Noodle Salad
Ingredients
2 packs of instant ramen noodles (discard seasoning packets)
2 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
1/2 cup green onions, chopped
1/2 cup slivered almonds, toasted
1/4 cup sesame seeds, toasted
1/4 cup fresh cilantro, chopped
Dressing:
1/4 cup olive oil
1/4 cup rice vinegar
2 tbsp soy sauce
2 tbsp honey or sugar
1 tsp sesame oil
1/2 tsp garlic powder
Directions
Prepare the Ramen:
Break uncooked ramen noodles into bite-sized pieces. Toast them in a dry skillet over medium heat until golden brown. Set aside to cool.
Mix the Vegetables:
In a large bowl, combine green cabbage, purple cabbage, carrots, green onions, cilantro, almonds, and sesame seeds.
Make the Dressing:
In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, and garlic powder until smooth.
Combine Everything:
Add the toasted ramen noodles to the vegetable mixture. Drizzle with the dressing and toss everything until well coated.
Chill & Serve:
Refrigerate the salad for at least 15 minutes to let the flavors meld. Serve chilled or at room temperature.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 250 kcal per serving
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