Description
Ramen Noodle Salad is a refreshing and colorful dish that combines crunchy vegetables with tender noodles, all drizzled in a tangy homemade dressing. Perfect for potlucks, picnics, or an easy weeknight dinner, this salad is not only visually appealing but also bursting with flavor. With its delightful mix of textures, it’s sure to be a hit at any gathering!
Ingredients
Scale
- 2 packs instant ramen noodles (without seasoning)
- 1 cup bell peppers, chopped (red and yellow)
- 1 cup shredded carrots
- 1/2 cup green onions, chopped
- 1 cup cabbage, thinly sliced
- 2 tbsp toasted sesame seeds
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook ramen noodles according to package instructions until al dente. Drain and rinse under cold water.
- While noodles cool, prepare the vegetables: chop bell peppers, shred carrots, slice green onions, and thinly slice cabbage.
- In a small bowl, whisk together soy sauce, rice vinegar, olive oil, sugar, salt, and pepper to create the dressing.
- In a large mixing bowl, combine cooked ramen noodles with chopped vegetables and drizzle with the dressing. Toss gently to coat evenly.
- Sprinkle toasted sesame seeds on top and adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 5g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg