Description
A fresh and colorful salad packed with crunch, perfect for any occasion.
Ingredients
Scale
- 2 packs of ramen noodles
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1/2 cup sliced green onions
- 1/2 cup toasted sunflower seeds
- 1/2 cup sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Cook ramen noodles according to package instructions, then drain and let cool.
- In a large bowl, combine the cabbage, grated carrots, green onions, and sunflower seeds.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, salt, and pepper to create the dressing.
- Add the cooled noodles to the vegetable mixture.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later.
Notes
Best served cold or at room temperature. Can be customized with proteins or different vegetables.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: ramen salad, easy salad, vegan salad, picnic food, BBQ side dish