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Ramen Noodle Salad

Ramen Noodle Salad

  • Author: Kevin
  • Total Time: 17 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian, Gluten Free Option

Description

A quick and refreshing Ramen Noodle Salad combining crunchy fresh vegetables, crispy ramen noodles, and a tangy dressing (natural). Perfect for lunches, dinners, or potlucks, this vibrant salad delivers a mix of textures and flavors in under 20 minutes. Easily customizable with protein, extra veggies, or herbs for a balanced and satisfying meal all year round.

Ingredients

Scale

Salad

  • 2 ounces uncooked ramen noodles (reserve some uncooked for crunch)
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup sliced green onions
  • 1/4 cup slivered almonds

Dressing

  • 3 tablespoons soy sauce (natural)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey (natural)
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 teaspoon toasted sesame oil

Instructions

  1. Prep the Vegetables: Shred the cabbage and carrots into thin, bite-sized pieces. Slice the green onions thinly to evenly distribute their mild flavor throughout the salad. Preparing the vegetables first ensures freshness and crispness.
  2. Cook and Cool the Noodles: Boil the ramen noodles according to package instructions without using the seasoning packet. Drain and rinse under cold water to halt cooking and cool the noodles, resulting in a refreshing texture.
  3. Prepare the Dressing: In a bowl, whisk together soy sauce (natural), apple cider vinegar, honey (natural), vegetarian Worcestershire sauce, and toasted sesame oil until smooth and well combined. This creates a tangy, sweet, and umami-packed dressing.
  4. Combine and Toss: In a large bowl, add the cooled noodles, shredded cabbage, carrots, green onions, and slivered almonds. Pour the dressing over the mixture, tossing gently but thoroughly to coat everything evenly and blend the flavors.
  5. Add Crunchy Ramen Noodles: Just before serving, crumble a handful of uncooked ramen noodles on top for an irresistible crispy texture contrast that elevates the salad.

Notes

  • Make the dressing and chop vegetables a day ahead for quicker meal assembly.
  • Keep the crunchy uncooked noodles separate until serving to maintain their texture.
  • Toss ingredients gently to prevent bruising the delicate vegetables.
  • Use fresh, crisp vegetables for the best taste and texture.
  • Adjust the balance of apple cider vinegar and honey in the dressing to suit your taste preference.
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 230
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 10g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Ramen noodle salad, quick salad, crunchy salad, tangy dressing, vegetarian salad, easy lunch, Asian salad

Find it online: https://yumwayrecipes.com/ramen-noodle-salad/