Ramen Noodle Salad with Cabbage
Ramen Noodle Salad with Cabbage is a refreshing and crunchy dish that combines vibrant vegetables, toasted ramen noodles, and a tangy dressing for an unforgettable flavor experience. This quick salad comes together in just 20 minutes, making it an excellent option for busy weeknights or festive gatherings. With customizable ingredients, you can easily adapt this dish to suit your taste or dietary preferences. Enjoy it as a standalone meal, a side dish at potlucks, or even as a light lunch. Packed with fresh veggies and healthy fats, this salad is not only delicious but also nutritious.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Ingredients
Scale
- 4 cups thinly sliced cabbage (green or red)
- 1 cup shredded carrots
- 3 sliced green onions
- 2 packs instant ramen noodles (broken into pieces)
- 1/2 cup sliced almonds
- 2 tablespoons sesame seeds
- Dressing: soy sauce, rice vinegar, sesame oil, sugar (or honey), minced garlic, grated ginger
Instructions
- Boil water in a pot and cook broken ramen noodles for 3-5 minutes until tender. Drain and cool.
- In a large mixing bowl, combine cabbage, carrots, green onions, and cooled noodles.
- Toast almonds in a skillet over medium heat for 3-4 minutes until golden.
- Whisk together soy sauce, rice vinegar, sesame oil, sugar (or honey), garlic, and ginger in a small bowl.
- Pour the dressing over the salad mixture and add toasted almonds and sesame seeds. Toss until well coated.
- Let the salad sit for about 10 minutes to meld flavors before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg