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–+ servings

Ramen Noodle Salad

A refreshing and crunchy salad featuring ramen noodles, fresh vegetables, and a tangy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, side
Cuisine: Asian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 2 packs instant ramen noodles discard seasoning packets
  • 1 cup shredded carrots
  • 1 cup cabbage shredded
  • 1 cup green onions sliced
  • 1 cup bell pepper sliced
Dressing
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 teaspoon ginger grated
  • 1 clove garlic minced
Toppings
  • 1/4 cup sesame seeds toasted
  • 1/4 cup cilantro chopped

Method
 

Prepare the Noodles
  1. Cook the ramen noodles according to package instructions, then drain and rinse under cold water to cool.
  2. Once cooled, break the noodles into smaller pieces and set aside.
Make the Dressing
  1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until well combined.
Combine the Salad
  1. In a large bowl, combine the cooled ramen noodles, shredded carrots, cabbage, green onions, and bell pepper.
  2. Pour the dressing over the salad and toss to combine.
Serve
  1. Top the salad with sesame seeds and chopped cilantro before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gFiber: 3gSugar: 4g

Notes

This salad can be made ahead of time; just add the dressing right before serving to keep the noodles from getting soggy.

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