Description
A vibrant salad featuring ramen noodles, fresh vegetables, and a tangy dressing, perfect for summer cookouts.
Ingredients
Scale
- 2 packages of ramen noodles
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1 bell pepper, chopped
- 1/2 cup green onions, sliced
- 1/2 cup slivered almonds
- 1/4 cup sesame seeds
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon ground ginger
Instructions
- Cook the ramen noodles according to the package instructions. Drain them and let them cool completely.
- In a large bowl, combine the shredded cabbage, carrots, chopped bell pepper, and sliced green onions.
- Add the cooled ramen noodles, slivered almonds, and sesame seeds into the bowl.
- In a separate bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sugar, and ground ginger.
- Pour the dressing over the salad and toss everything together to ensure even distribution.
- Serve the salad immediately or refrigerate it for a few hours for flavors to meld.
Notes
Customize the salad by adding proteins like grilled chicken or tofu, and experiment with different vegetables.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: ramen salad, summer recipes, vegetarian salad, quick meals, potluck recipes
