Description
Crunchy Ramen Noodle Salad is a delightful Asian-inspired salad featuring a mix of textures and flavors. Crispy toasted ramen noodles, almonds, and seeds are tossed with a fresh cabbage and vegetable mix, all coated in a tangy and slightly sweet dressing.
Ingredients
Scale
Main Salad Ingredients:
- 2 packages uncooked ramen noodles (discard seasoning packets)
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
- 1 small head green cabbage, shredded
- 4 green onions, sliced
- 1/2 cup shredded carrots
Dressing:
- 1/3 cup rice vinegar
- 1/3 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat and Toast: Preheat oven to 350°F. Break ramen noodles into pieces, spread on a baking sheet with almonds, sunflower seeds, and sesame seeds. Toast for 8-10 minutes until golden.
- Prepare Salad: Combine cabbage, green onions, and carrots in a large bowl.
- Make Dressing: Whisk together rice vinegar, olive oil, soy sauce, honey, garlic powder, salt, and pepper.
- Combine and Toss: Add toasted noodle mixture to cabbage. Pour dressing over salad, mix well.
- Rest and Serve: Let the salad sit for at least 10 minutes before serving to enhance flavors.
Notes
- You can prepare the toasted noodle and seed mixture in advance and store it separately until ready to serve to maintain crunch.
- Add grilled chicken or edamame for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (with Oven Toasting)
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
