Ramen Noodle Salad
User Reviews
5
3 reviews
Excellent
Ramen Noodle Salad
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This easy ramen noodle salad is so fresh and colorful! Veggies and crunchy ramen noodles are tossed in a homemade dressing that’s bursting with zesty and refreshing flavors. The best side dish for summer or everyday dinners!
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Ingredients
For the dressing:
- 2 tablespoons olive oil
- 3 tablespoons rice vinegar
- ¼ cup of water
- 1 lemon
- 2 tablespoons brown sugar or agave
- 1 teaspoon ginger powder
- 2 teaspoons garlic powder
- ¼ teaspoon sesame oil toasted
- salt to taste
- black pepper to taste
- ½ cup cilantro chopped (optional
For the salad:
- 3 instant ramen noodles crushed into small pieces, 3-ounce packs, dry
- 3 cups cabbage thinly sliced, green
- 3 cups red cabbage thinly sliced
- 2 cups carrot shredded
- 1 cup green onions thinly sliced
Instructions
- In a small bowl, mix the olive oil, rice vinegar, water, juice of ½ lemon, sugar, ginger powder, garlic powder, sesame oil, salt, and pepper. Mix well, taste, and adjust any seasoning or lemon juice. Set aside.
- In a large bowl, add the crushed ramen noodles and add 3 tablespoons of dressing. Mix well and then add both cabbages, carrots, and green onions. Add the remainder of the dressing and mix well until all ingredients are evenly distributed.
- Enjoy immediately for a crunchy salad or store in the fridge for 4 hours or overnight for the noodles to get softer after they absorb the moisture from the dressing. The longer the salad sits, the more flavorful it gets.
Equipments used:
Notes
- This pairs well with pan-fried tofu for some extra protein.
- This pairs well with pan-fried tofu for some extra protein.
- Use a store-bought cabbage blend: A great way to save time with this side dish is to use a store-bought blend of red and green cabbage or a cabbage and carrot coleslaw mix.
- Taste the dressing: Remember to taste the dressing before adding the veggies, and adjust the flavors with more salt, pepper, and/or lemon juice as needed.
- Toast the noodles: Toss the crushed ramen noodles in a drizzle of oil, then toast them in a dry skillet over medium heat or in the oven at 300ºF until they’re golden and toasty.
- Make it ahead of time: Remember that the longer the salad sits, the more flavorful it will be. Assemble it a few hours before serving for an even tastier result!
Nutrition Information
Show Details
Calories
443kcal
(22%)
Carbohydrates
64g
(21%)
Protein
10g
(20%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Sodium
1381mg
(58%)
Potassium
647mg
(14%)
Fiber
8g
(32%)
Sugar
15g
(30%)
Vitamin A
11193IU
(224%)
Vitamin C
62mg
(69%)
Calcium
116mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1381mg | 58% |
| Potassium | 647mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 11193IU | 224% |
| Vitamin C | 62mg | 69% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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