Description
A refreshing and light ramen noodle salad perfect for summer. Crisp vegetables, tender noodles, and a tangy dressing make this dish a crowd-pleaser.
Ingredients
Scale
- 2 packs ramen noodles (seasoning packets discarded)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup toasted sesame seeds
- 1/3 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon grated ginger
Instructions
- Cook ramen noodles according to package instructions, then rinse under cold water and drain.
- In a large bowl, combine cabbage, carrots, bell pepper, green onions, and cilantro.
- Add cooled noodles to the vegetable mixture.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger.
- Pour dressing over the salad and toss to combine.
- Sprinkle with toasted sesame seeds before serving.
Notes
- For extra crunch, add crushed ramen noodles on top.
- Let the salad sit for 10 minutes before serving to let flavors meld.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 8g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: summer ramen noodle salad, asian noodle salad, cold ramen salad