Description
Crunchy Asian Ramen Noodle Salad is a vibrant and refreshing dish that combines crispy ramen noodles with a medley of colorful vegetables, all tossed in a tangy dressing. Perfect for summer picnics, potlucks, or casual dinners, this salad delivers a delightful crunch and flavor explosion in every bite. Quick to prepare and versatile enough to serve as either a side or main dish, it’s sure to impress your guests or family!
Ingredients
Scale
- 2 packs instant ramen noodles
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 1/2 cup green onions, sliced
- 1 cup cucumber, diced
- 2 tbsp toasted sesame seeds
- 3 tbsp low-sodium soy sauce
- 3 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
Instructions
- Cook the ramen noodles according to package instructions until tender but firm. Drain and cool completely.
- While the noodles cool, chop the red cabbage, carrots, cucumber, and green onions into bite-sized pieces.
- In a small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, sesame oil, ginger powder, and garlic powder until smooth.
- In a large mixing bowl, combine cooled ramen noodles with chopped veggies and drizzle dressing over everything. Toss well to coat.
- Sprinkle toasted sesame seeds on top just before serving. Enjoy immediately or chill for an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 6g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Feel free to customize with different vegetables like bell peppers or add proteins such as grilled chicken or tofu for added satisfaction. Store leftovers in an airtight container in the fridge for up to three days; refresh by tossing with extra dressing before serving.