Description
A simple salad featuring crunchy ramen noodles and a savory dressing.
Ingredients
Scale
- 1 package (3 oz) ramen noodles, uncooked
- 1 cup shredded carrots
- 1 cup shredded green cabbage
- 1/2 cup sliced green onions
- 1/4 cup slivered almonds
- 1/4 cup vegetable oil
- 2 tablespoons white wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame seeds
Instructions
- Crush the uncooked ramen noodles into small pieces. Set aside.
- In a small bowl, whisk together the vegetable oil, white wine vinegar, soy sauce, sugar, and sesame seeds to make the dressing.
- In a large bowl, combine the shredded carrots, green cabbage, green onions, and slivered almonds.
- Pour the dressing over the vegetable mixture and toss well to coat.
- Add the crushed ramen noodles to the salad and toss again just before serving.
Notes
- For a different texture, toast the almonds lightly before adding them to the salad.
- You can add 1/2 cup of chopped cooked chicken for extra protein.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6
- Sodium: 350
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 6
- Cholesterol: 0
Keywords: ramen noodle salad, asian salad, cabbage salad, carrot salad, easy salad