Crunchy Asian Ramen Noodle Salad
Ingredients:
2 packages of ramen noodles (discard the seasoning packets)
2 cups shredded cabbage
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup chopped bell pepper
1/2 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup chopped fresh cilantro
Dressing:
1/4 cup vegetable oil
1/4 cup rice vinegar
1/4 cup sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon grated ginger
1 clove garlic, minced
Directions:
Begin by cooking the ramen noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large bowl, combine the shredded cabbage, carrots, green onions, bell pepper, almonds, sunflower seeds, and cilantro.
In a separate bowl, whisk together the vegetable oil, rice vinegar, sugar, soy sauce, sesame oil, ginger, and garlic until well combined.
Pour the dressing over the salad mixture and toss to coat evenly. Add the cooled ramen noodles and gently mix until everything is well combined.
Allow the salad to sit for at least 15 minutes before serving to let the flavors meld together. Serve chilled or at room temperature.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes
Kcal: 220 kcal | Servings: 6 servings