Description
Ramen Noodle Salad is a refreshing dish that combines chewy noodles, crunchy vegetables, and a tangy dressing, making it the ideal choice for summer picnics or family gatherings.
Ingredients
Scale
- 1 pack instant ramen noodles
- 2 green onions, sliced
- 1 English cucumber, thinly sliced
- 1 red bell pepper, chopped
- 1 cup carrots, grated or julienned
- 2 cups shredded cabbage (green or purple)
- 2 tablespoons sesame oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or sugar
- 2 tablespoons toasted sesame seeds
- Fresh cilantro (optional)
Instructions
- Cook the ramen noodles according to package instructions until tender but firm. Drain and rinse under cold water.
- While the noodles cool, chop the green onions, cucumber, red bell pepper, carrots, and cabbage into bite-sized pieces.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey or sugar until smooth.
- In a large mixing bowl, combine cooled noodles with chopped vegetables. Gradually pour over the dressing while tossing to coat evenly.
- Sprinkle toasted sesame seeds on top and add cilantro if desired. Serve immediately or chill for about 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (200g)
- Calories: 210
- Sugar: 4g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg