Description
A vibrant salad featuring crunchy vegetables, toasted almonds, and flavorful ramen noodles tossed in a tangy dressing.
Ingredients
Scale
- 2 packs of ramen noodles
- 2 cups shredded cabbage
- 1/2 cup sliced almonds
- 1/4 cup green onions, sliced
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 teaspoon sesame oil
Instructions
- Cook the noodles: Bring a pot of water to boil and cook the ramen noodles according to package instructions. Once done, drain them thoroughly and let them cool.
- Mix the vegetables and noodles: In a large mixing bowl, combine the shredded cabbage, cooled ramen noodles, sliced almonds, and green onions. Toss gently but thoroughly.
- Prepare the dressing: In a separate bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sugar, and sesame oil until well combined.
- Combine and serve: Pour the dressing over the salad mixture and toss everything together. Serve immediately or let it chill in the refrigerator for 30 minutes.
- Enjoy: This salad is best enjoyed fresh but also tastes incredible the next day.
Notes
Make ahead for deeper flavors. The salad can keep well in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg