Description
Ramen noodle salad with cabbage is a vibrant and crunchy dish that’s perfect for any occasion. Bursting with fresh flavors and textures, this quick recipe combines tender vegetables with toasted ramen noodles, creating a delightful harmony of taste in every bite.
Ingredients
Scale
- 4 cups thinly sliced cabbage (green, red, or mixed)
- 1 cup shredded carrots
- 3 sliced green onions
- 2 packs instant ramen noodles (broken into small pieces)
- 1/2 cup sliced almonds
- 2 tablespoons sesame seeds
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon sugar or honey
- 1 clove minced garlic
Instructions
- Wash and slice the cabbage, shred the carrots, and chop the green onions.
- In a dry skillet over medium heat, toast the broken ramen noodles for about 3-5 minutes until golden brown.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar (or honey), minced garlic until combined.
- In a large bowl, combine toasted noodles with cabbage, carrots, green onions, sliced almonds, and sesame seeds.
- Pour dressing over the mixture and toss until evenly coated.
- Serve immediately or refrigerate for about 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Method: No Cooking Required, Toasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg