Description

Ramen Noodle Salad is a vibrant, crunchy dish that combines the rich flavors of savory soy sauce with fresh vegetables. Perfect as a light lunch or a side for gatherings, this salad is not only quick to prepare but also customizable to fit your taste. Each bite offers a delightful mix of textures and tastes, making it an instant crowd-pleaser. Enjoy it chilled for the ultimate refreshing experience!

Ingredients

Scale

2 packs instant ramen noodles
2 cups shredded cabbage (green and purple)
1 cup carrots, julienned
4 green onions, sliced
1 cup bell peppers, diced (any color)
2 tbsp toasted sesame seeds
1/4 cup low-sodium soy sauce
2 tbsp sugar (brown sugar preferred)
2 tbsp rice vinegar
1 tbsp sesame oil
Freshly ground black pepper to taste

Instructions

Chop vegetables into bite-sized pieces.
Cook ramen noodles according to package instructions (about 3 minutes). Drain and rinse under cold water.
In a small bowl, whisk together soy sauce, sugar, rice vinegar, sesame oil, and pepper until combined.
In a large bowl, combine cooked noodles, cabbage, carrots, bell peppers, and green onions. Pour dressing over the mixture and toss to coat.
Garnish with toasted sesame seeds before serving.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian

Nutrition

Serving Size: 1 cup (200g)
Calories: 210
Sugar: 6g
Sodium: 480mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg

Keywords: - Customize by adding grilled chicken or tofu for extra protein. - Use any seasonal vegetables you have on hand for freshness. - Store leftovers in an airtight container in the fridge for up to three days.