Description
Ramen Noodle Salad is a refreshing and vibrant dish that brings together crunchy vegetables and toasted ramen noodles, all tossed in a tangy dressing. Perfect for summer barbecues, potlucks, or as a quick weeknight meal, this salad is both delicious and versatile. With its delightful combination of textures and flavors, it’s sure to be a hit with family and friends. Customize it by adding grilled chicken or tofu for extra protein, or enjoy it as a light meal on its own. This easy-to-make salad can be whipped up in just 15 minutes, making it an ideal choice for busy evenings.
Ingredients
Scale
- 1/2 cup light flavored olive oil
- 1/4 cup plain white vinegar
- 1/2 cup white sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons butter
- 3 ounce package ramen noodles, seasoning packet removed
- 1/2 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 1/2 lbs Napa cabbage (about 8–10 cups shredded)
- 1 bunch green onions (sliced thin, about 1/2 cup)
Instructions
- Prepare the Dressing: In a jar, combine 1/2 cup olive oil, 1/4 cup vinegar, 1/2 cup sugar, and 2 tablespoons soy sauce. Shake until the sugar dissolves.
- Sauté the Noodles: Melt 2 tablespoons butter in a skillet over medium heat. Crush the ramen noodles (discard seasoning packet) and add them to the skillet with slivered almonds and sesame seeds. Sauté until golden brown and then cool.
- Combine: In a large bowl, mix shredded Napa cabbage and sliced green onions. Add the cooled noodle mixture and pour the dressing over everything. Toss well to combine.
- Serve: Garnish with additional green onions if desired and enjoy immediately for optimal crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg