Crunchy Asian Ramen Noodle Salad: The Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
Ingredients
– 2 packs of instant ramen noodles (discard the seasoning packets)
– 2 cups green cabbage, thinly sliced
– 1 cup red cabbage, thinly sliced
– 1 cup carrots, shredded
– 1 cup green onions, chopped
– ½ cup bell pepper, thinly sliced
– ½ cup sliced almonds
– ½ cup sunflower seeds
– ¼ cup fresh cilantro, chopped
– ¼ cup sesame seeds (optional)
Instructions
Creating your own Crunchy Asian Ramen Noodle Salad involves a few straightforward steps. Follow these to make it right:
1. Cook the Noodles: Boil water in a pot. Add ramen noodles and cook for 3-5 minutes until al dente. Drain and rinse under cold water.
2. Prepare the Vegetables: While the noodles cool, slice and chop all the vegetables according to the ingredient list.
3. Make the Dressing: In a medium bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, garlic, and ginger until well combined. Adjust seasoning with salt and pepper.
4. Combine Ingredients: In a large bowl, mix the cooled ramen noodles, cabbages, carrots, green onions, bell pepper, and fresh cilantro. Toss to combine.
5. Add Crunchies: Sprinkle in the sliced almonds, sunflower seeds, and sesame seeds if using. Mix lightly.
6. Dress the Salad: Pour the dressing over the salad and toss gently, ensuring everything is evenly coated.
7. Let It Sit: Allow the salad to rest for about 10 minutes to let the flavors meld together.
8. Serve: Transfer the salad to a serving bowl and garnish as desired.
Nutrition
- Serving Size: 4-6
- Calories: 350 kcal
- Fat: 22g
- Protein: 8g