Description
A refreshing and crunchy salad featuring ramen noodles and a variety of colorful vegetables, perfect for a light meal or side dish.
Ingredients
Scale
- 3 packages (3 ounces each) ramen noodles, any flavor (discard seasoning packets)
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- 1 cup green onions, chopped
- 1 cup snap peas, trimmed and halved
- 1 cup roasted peanuts, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- In a large pot, bring water to a boil. Add the ramen noodles and cook according to package instructions, usually about 3 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the shredded carrots, red cabbage, green onions, snap peas, roasted peanuts, and cilantro.
- In a separate bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, sugar, garlic powder, ground ginger, salt, and pepper until well combined.
- Add the cooled ramen noodles to the vegetable mixture and pour the dressing over the top. Toss everything together until evenly coated.
- For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added protein, consider adding grilled chicken, shrimp, or tofu to the salad.
- Swap out the vegetables for your favorites, such as bell peppers, cucumbers, or broccoli, to customize the salad to your taste.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: varies based on soy sauce
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg