Description
Prepare this crunchy Asian ramen noodle salad quickly. It makes a great side dish and uses uncooked ramen noodles for texture.
Ingredients
Scale
- 2 packages (3 oz each) chicken flavor ramen noodles, seasoning packets discarded
- 1 cup slivered almonds or sunflower seeds
- 1 cup shredded carrots
- 1 cup thinly sliced green cabbage
- 4 green onions, thinly sliced
- 1/2 cup vegetable oil
- 1/4 cup white vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
Instructions
- Break the dry ramen noodles into small pieces. Place the broken noodles and almonds (or seeds) in a large, dry skillet over medium heat. Toast, stirring often, until lightly browned, about 3 to 5 minutes. Remove from heat and set aside to cool completely.
- In a medium bowl, whisk together the vegetable oil, white vinegar, sugar, soy sauce, and ground ginger until the sugar dissolves. This is your dressing.
- In a very large bowl, combine the cooled toasted noodles and nuts, shredded carrots, sliced cabbage, and green onions.
- Pour the dressing over the salad mixture. Toss everything well to coat.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to blend.
Notes
- You can substitute the chicken seasoning packets with sesame oil for a different flavor base in the dressing if desired.
- For a more complete meal, add cooked, shredded chicken breast.
- This salad tastes best when served the same day it is made.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Side Dish
- Method: No Cook/Tossing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 12
- Sodium: 350
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 0