Description
A vibrant and crunchy ramen noodle salad with a tangy dressing, perfect for picnics and gatherings.
Ingredients
Scale
- 2 packs of ramen noodles
- 4 cups coleslaw mix
- 1/2 cup sliced green onions
- 1/2 cup chopped red bell pepper
- 1/4 cup sunflower seeds
- 1/4 cup toasted sesame seeds
- 1/3 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
Instructions
- Begin by breaking the ramen noodles into smaller pieces. Toast them in a dry skillet over medium heat until they’re golden brown and fragrant, stirring occasionally to prevent burning.
- In a large bowl, combine the coleslaw mix, sliced green onions, red bell pepper, sunflower seeds, and toasted sesame seeds.
- In a separate bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sugar, minced garlic, and grated ginger to create a lively dressing.
- Pour the dressing over the salad mixture and toss to coat everything evenly, allowing the flavors to mingle.
- Add the freshly toasted ramen noodles and mix gently to combine, ensuring each bite has that delightful crunch.
- For best results, serve immediately, or refrigerate for an hour to let the flavors meld beautifully together.
Notes
This salad is customizable—add proteins like grilled chicken, or try different veggies for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Bake
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg