Ramen Noodle Salad
Ramen Noodle Salad is a colorful and refreshing dish that combines chewy ramen noodles, crisp vegetables, and a tangy dressing for a burst of flavor in every bite. Perfect for busy weeknights or gatherings, this quick recipe will impress your family and friends. With its delightful crunch and savory notes, it’s an irresistible addition to any meal!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Ingredients
Scale
- 2 packs instant ramen noodles
- 1 cup shredded carrots
- 1 cup chopped green onions
- 2 cups shredded cabbage
- 1 cup diced bell peppers (any color)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey (optional)
Instructions
- Cook ramen noodles in boiling water for about 3 minutes until tender but firm. Drain and rinse under cold water.
- In a large bowl, combine shredded carrots, green onions, cabbage, and bell peppers.
- In a separate bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey.
- Toss the cooled noodles into the veggie mix and pour the dressing over; mix well until coated.
- Chill in the fridge for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 6g
- Sodium: 460mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Customize by adding proteins like grilled chicken or tofu. For extra crunch, sprinkle sesame seeds or chopped peanuts on top before serving. Store leftovers in an airtight container in the fridge for up to three days.