Description
A vibrant and flavorful salad featuring crunchy ramen noodles, crisp vegetables, and a tangy Asian-inspired dressing.
Ingredients
Scale
- 1 package (3 oz) uncooked ramen noodles, crushed
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup sliced almonds
- 1/4 cup sunflower seeds
- For the Dressing:
- 1/4 cup vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
Instructions
- In a large bowl, combine the crushed ramen noodles, red cabbage, green cabbage, carrots, green onions, and cilantro.
- In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, and minced garlic.
- Pour the dressing over the salad ingredients and toss to coat evenly.
- Add the sliced almonds and sunflower seeds and toss again.
- Serve immediately or chill for later.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- You can substitute other nuts or seeds for the almonds and sunflower seeds.
- This salad can be made ahead of time, but add the nuts and seeds just before serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Crunchy, Asian, Ramen, Salad, Noodles, Cabbage, Carrots, Green Onions, Cilantro, Almonds, Sunflower Seeds, Tangy Dressing