Description
Ramen Noodle Salad is a refreshing and vibrant dish, perfect for summer picnics or quick weeknight dinners. This delightful salad combines crunchy vegetables and tender ramen noodles, all coated in a tangy dressing that tantalizes your taste buds. With its colorful presentation and easy preparation, this dish is sure to become a favorite at any gathering, making it an ideal choice for potlucks or light lunches.
Ingredients
Scale
- 2 packs instant ramen noodles
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 1/2 cup green onions, chopped
- 1 cup bell peppers, diced (any color)
- 1/4 cup sunflower seeds
- 3 tbsp soy sauce
- 2 tbsp sesame oil (toasted for extra flavor)
- 2 tbsp rice vinegar (unseasoned)
- 1 tsp sugar
- 1/2 tsp ginger powder
Instructions
- Boil a large pot of water and cook the ramen noodles according to package instructions until tender (3-5 minutes). Drain and rinse under cold water.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and ginger powder until combined.
- In a large mixing bowl, combine red cabbage, carrots, green onions, bell peppers, and sunflower seeds. Add the cooled ramen noodles on top.
- Pour the dressing over the noodle mixture and toss gently until well coated.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg