Description
Crunchy Asian Ramen Noodle Salad is a vibrant, delicious dish that combines crispy vegetables and chewy ramen noodles, all tossed in a tangy sesame dressing. Perfect for summer gatherings or cozy dinners, this salad bursts with flavor and texture in every bite. Quick to prepare, it’s a versatile recipe that can be customized to match your pantry staples. Get ready for a refreshing experience that will leave your guests asking for seconds!
Ingredients
Scale
- 2 packs instant ramen noodles (discard seasoning)
- 1 cup shredded carrots
- 1 cup red bell pepper, sliced
- ½ cup green onions, chopped
- 2 cups cabbage, thinly sliced
- 3 tbsp sesame oil
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup
Instructions
- Cook ramen noodles according to package instructions until al dente (about 3 minutes). Drain and rinse under cold water.
- While the noodles cool, chop the carrots, bell pepper, green onions, and cabbage.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey or maple syrup.
- In a large bowl, combine cooled noodles with chopped veggies. Drizzle dressing over and toss well.
- Chill in the refrigerator for 30 minutes before serving for optimal flavor.
- Serve garnished with additional green onions or sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 310
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Substitute vegetables based on what's available in your kitchen. Add cooked protein like chicken or tofu for extra sustenance. This salad can be stored in an airtight container in the fridge for up to three days.