Ramen Noodle Salad Recipe
This Ramen Noodle Salad recipe is a quick and easy dish packed with crunchy vegetables, toasted ramen noodles, and a flavorful dressing. Perfect for potlucks, picnics, or as a light lunch, this Asian-inspired salad combines fresh ingredients with the satisfying texture of toasted noodles for a dish that’s both healthy and delicious.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Salad
- Method: Tossing
- Cuisine: Asian-inspired
Ingredients
Scale
- 2 packs of ramen noodles (discard seasoning packets)
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup sliced almonds (toasted)
- 1/4 cup sunflower seeds (optional)
Instructions
- Preheat oven to 350°F (175°C). Spread ramen noodles and almonds on a baking sheet and toast for 5-7 minutes, stirring occasionally.
- In a large bowl, combine shredded cabbages, carrots, green onions, and sunflower seeds.
- In a separate bowl, whisk together all dressing ingredients until well combined.
- Add toasted noodles and almonds to the salad. Pour dressing over the mixture and toss until evenly coated.
- Serve immediately for maximum crunch, or refrigerate for 15-20 minutes to allow flavors to meld.
Notes
- Add grilled chicken or tofu for extra protein.
- Customize with your favorite vegetables or nuts.
- Best enjoyed fresh, as the noodles may soften over time.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 370mg
Find it online: https://katyrecipes.com/ramen-noodle-salad-recipe/