Ramen Noodle Salad

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This Ramen Noodle Salad offers a delightful crunch and a burst of color in every bite. With its combination of fresh veggies, toasted almonds, and crispy ramen noodles, it’s a refreshing side dish or light meal that’s perfect for any occasion.

Ingredients:

  • 2 packs of ramen noodles (discard seasoning packets)
  • 1 cup shredded cabbage (green or purple)
  • 1 cup shredded carrots
  • 1/2 cup green onions, sliced
  • 1/2 cup sliced almonds
  • 1/2 cup sunflower seeds
  • 1/4 cup chopped fresh cilantro (optional)
For the Dressing:
  • 1/4 cup vegetable oil
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
Directions:
  1. Cook the ramen noodles according to package instructions, then drain and rinse under cold water. Set aside.
  2. In a large bowl, combine the shredded cabbage, carrots, green onions, almonds, sunflower seeds, and cilantro.
  3. In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, salt, and pepper until well combined.
  4. Add the cooled ramen noodles to the vegetable mixture, then pour the dressing over the top. Toss until everything is evenly coated.
  5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutesKcal: 220 kcal | Servings: 4 servings

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