Description
A vibrant and flavorful ramen noodle salad with crunchy vegetables and a tangy dressing, perfect for potlucks or a light meal.
Ingredients
Scale
- 2 packages ramen noodles (discard flavor packets or save for another use)
- 1 cup shredded carrots
- 1 cup shredded purple cabbage (or coleslaw mix)
- 1/2 cup chopped green onions (scallions)
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts or slivered almonds (optional, for added crunch)
- 1/4 cup toasted sesame seeds (optional, for flavor and garnish)
- 1/2 cup olive oil
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- 1. Cook the ramen noodles according to package directions, but undercook them by about 1 minute so they retain a slight chewiness and don’t become mushy. Drain them thoroughly and rinse with cold water to stop the cooking process and prevent sticking. Toss the drained noodles with a teaspoon of sesame oil from the seasoning packets (if using) or a drizzle of olive oil to keep them from clumping.
- 2. In a large mixing bowl, combine the cooked and cooled ramen noodles, shredded carrots, shredded purple cabbage (or coleslaw mix), chopped green onions, chopped red bell pepper, chopped cilantro, peanuts or almonds (if using), and toasted sesame seeds (if using).
- 3. In a small bowl or jar, whisk together the olive oil, rice vinegar, soy sauce, honey or maple syrup, grated fresh ginger, and minced garlic. Season with salt and freshly ground black pepper to taste. Adjust the sweetness and tanginess to your preference.
- 4. Pour the dressing over the noodle and vegetable mixture. Toss gently until everything is well combined and evenly coated with the dressing.
- 5. For best results, cover the bowl and refrigerate for at least 30 minutes (or up to a few hours) to allow the flavors to meld.
Notes
Store leftover salad in an airtight container in the refrigerator for up to 3 days. For best results, store dressing separately if making ahead. This salad is best served cold or at room temperature and is not recommended for reheating.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook (mostly)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g