Ramen Salad
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
-
Total Time
30 mins
-
Servings
8 -10
-
Calories
246 kcal
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Course
Salad
-
Cuisine
Asian-American Fusion
Ramen Salad
Report
A fun cabbage salad made with a packet of instant ramen noodles!
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Ingredients
ramen crunch
- 3.5 ounce instant ramen noodles discard seasoning packet; for gluten free use gluten free ramen noodles
- 3 Tbsp butter salted; for vegan substitute sesame oil
- 3 Tbsp sesame seed
- 1/2 cup almonds sliced or slivered; for nut free substitute sunflower seeds
dressing
- 1/4 cup sesame oil toasted
- 1/4 cup rice wine vinegar contains only trace amounts of alcohol
- 2 tsp tamari soy sauce
- ginger fresh
- 1 tsp sugar
- 1 tsp fresh ginger grated
- pinch salt
salad
- 1 ½ pounds cabbage blanching is optional, diced; about 5-6 cups
- 1/2 cup green beans blanching is optional, trimmed and cut into 2 inch pieces
- 1/2 cup broccoli florets small
- 1/2 cup celery inner stalks and leaves, thinly sliced
- 1/2 cup scallions both white and green parts, thinly sliced
- 1/2 cup pea pods sliced on the diagonal
- 8 ounce water chestnuts canned, drained and diced
Instructions
- Crush the ramen noodles into small bits. You can do this while they are still in the packet. I like to see some variation in the noodle bits, so I don't pulverize them completely! (Remember to discard the flavor packet.)
- Melt the butter in a skillet over medium heat and add the crushed noodles, sesame seeds, and almonds. Sauté, stirring almost constantly, until they get toasty and golden. Set aside to cool.
- Whisk together the dressing and give it a taste to adjust in any way you like.
- Pile the veggies into a large bowl and toss with the dressing. Add most of the crunchy ramen, reserving some for garnish, and toss again. Note: if you don't plan to serve the salad right away, do not toss with the ramen. Do that right before serving.
- Salad will keep for several days in the fridge, and the ramen will soften as the salad chills. I found it was great both ways: when the ramen was crunchy, and when it was soft!
Notes
- *Blanching is an optional step, but I like the tenderizing effect in this salad. To blanch the cabbage and green beans bring water to boil in a large pot and, working with the cabbage first, drop into the boiling water for just a few seconds (really, just a few seconds!) Remove and rinse under cold water to stop the cooking. Drop the beans into the same water, allowing them to cook for a bit longer, then rinse in cold water. Let both veggies drain well on paper towels and pat them really dry before adding to the salad.
- For substitutions, variations, and more details be sure to read the full post.
Nutrition Information
Show Details
Calories
246kcal
(12%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.2g
(10%)
Cholesterol
11mg
(4%)
Sodium
384mg
(16%)
Potassium
230mg
(5%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
378IU
(8%)
Vitamin C
13mg
(14%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-10
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 384mg | 16% |
| Potassium | 230mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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