Description
Crunchy Asian Ramen Salad. This vibrant salad is like a party in a bowl, with its mix of textures and flavors that dance together in perfect harmony. I remember the first time I made it for a summer picnic. The sun was shining, and I wanted something light yet satisfying. This salad was the star of the show!
Ingredients
Scale
- 2 packs of ramen noodles (discard the seasoning packets)
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- 1 bell pepper, thinly sliced (preferably red or yellow)
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup slivered almonds
- 1/4 cup sesame seeds
- 1 cup cooked chicken or tofu (optional)
- 1/2 cup edamame (optional)
- 1/4 cup chopped peanuts (optional)
- 1/2 cup mandarin oranges (optional)
- 1 tablespoon sriracha or chili flakes (optional)
Instructions
- Prepare the ramen noodles by boiling them in water according to package instructions, then drain and rinse under cold water.
- Chop the vegetables: carrots, red cabbage, bell pepper, green onions, and cilantro.
- Make the dressing by combining soy sauce, rice vinegar, honey (or maple syrup), sesame oil, grated ginger, and minced garlic in a bowl and whisking until blended.
- In a large mixing bowl, combine the cooked ramen noodles with the chopped vegetables and pour the dressing over the top. Toss gently to coat.
Notes
- Use fresh, high-quality produce for the best flavor.
- Let the salad sit for 10-15 minutes before serving to allow flavors to meld.
- Store leftovers in an airtight container in the fridge for 2-3 days.
- Adjust the dressing to your taste by adding more honey or vinegar.
- Chill the salad for 30 minutes before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g