Description
This Crunchy Ramen Noodle Salad is more than just a side dish; it’s a delightful explosion of flavors and textures that will elevate any meal or gathering.
Ingredients
Scale
- 2 packages (3 ounces each) ramen noodles (discard seasoning packets)
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds
- 1 tablespoon sesame seeds
- 1 tablespoon butter
- 1/2 head green cabbage (shredded)
- 1/2 head purple cabbage (shredded)
- 4 green onions (sliced)
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/3 cup rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon soy sauce
- 1/2 cup vegetable oil
- Salt and pepper to taste
Instructions
- Begin by preheating your skillet over medium heat. Take the ramen noodles and break them into smaller, bite-sized pieces. Add the broken noodles along with the butter, sliced almonds, sunflower seeds, and sesame seeds into the hot skillet. Stir these ingredients frequently for about 5 to 7 minutes until they turn golden and mouth-wateringly fragrant.
- While your toppings cool, grab a large mixing bowl and combine the shredded green cabbage, shredded purple cabbage, sliced green onions, shredded carrots, and chopped cilantro. Toss the vegetables gently to mix them well.
- In a separate medium bowl, whisk together the rice vinegar, granulated sugar, soy sauce, and vegetable oil until the sugar has completely dissolved. Pour the dressing over the chopped vegetable mixture and toss until everything is evenly coated.
- Just before you serve, add the cooled ramen mixture gently to the bowl with the dressed vegetables. Toss everything together, careful not to crush the delicate noodles.
Notes
Store any leftover salad in an airtight container in the fridge for up to 3 days. However, the ramen may lose its crunch over time.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
Nutrition
- Calories: 250 kcal
- Sodium: 250 mg
- Protein: 5 g