Description
Ramen salad is a crunchy, colorful dish made with uncooked ramen noodles, crisp veggies, seeds, and a sweet-savory sesame dressing. It’s perfect for potlucks, picnics, or as a side to Asian-inspired meals.
Ingredients
- 2 packs uncooked instant ramen noodles (seasoning packets discarded)
- 4 cups green cabbage or coleslaw mix
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- 1/2 cup sliced almonds or sunflower seeds
- 2 tbsp sesame seeds
- 1/4 cup olive oil or neutral oil
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp honey or sugar
- 1 tsp toasted sesame oil
- Salt and pepper, to taste
Instructions
- In a large bowl, combine shredded cabbage, carrots, and green onions.
- Crumble the uncooked ramen noodles into small pieces and add to the bowl.
- Add sliced almonds or sunflower seeds and sesame seeds.
- In a small bowl or jar, whisk together olive oil, rice vinegar, soy sauce, honey (or sugar), sesame oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine thoroughly.
- Let sit for 10–15 minutes to slightly soften the noodles while keeping the crunch.
- Serve chilled or at room temperature.
Notes
Add shredded rotisserie chicken, tofu, or edamame for protein.Store dressing and noodles separately if making ahead to maintain crunch.Use napa cabbage, broccoli slaw, or pre-shredded coleslaw for variety.Add mandarin oranges or red bell pepper for extra color and sweetness.Spice it up with sriracha or chili flakes in the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
