Ramen Noodle Salad
Ramen Noodle Salad is a colorful and refreshing dish that brings together crunchy vegetables and soft ramen noodles, all enveloped in a tangy dressing. Perfect for potlucks and family gatherings, this quick and easy salad not only pleases the palate but also adds vibrancy to any table. With its versatile nature, it can be enjoyed as a side dish or as a satisfying main course. Get ready to indulge in this delightful recipe that will keep your guests asking for more!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Asian
Ingredients
Scale
- 1 package ramen noodles (discard seasoning packet)
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 cup red bell pepper, chopped
- ½ cup green onions, chopped
- ¼ cup low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
Instructions
- Cook ramen noodles according to package instructions until al dente. Drain and rinse under cold water.
- While noodles cool, prepare the vegetables: slice cucumbers, shred carrots, and chop red bell peppers.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey until well combined.
- In a large bowl, combine cooled noodles with prepared vegetables. Pour the dressing over and toss everything to coat evenly.
- Optional: Chill in the fridge for about an hour before serving to enhance flavors.
- Serve chilled or at room temperature; garnish with additional green onions if desired.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 270
- Sugar: 7g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: - Customize by adding proteins like grilled chicken or tofu for extra heartiness. - Use fresh seasonal vegetables for optimal flavor. - For added spice, consider incorporating Sriracha or chili oil into your dressing.