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Ramen Salad

Ramen Salad recipe image
This vibrant Ramen Salad offers a unique twist on traditional slaws by incorporating savory, seasoned ramen noodles for an extra layer of crunch and flavor. The dish combines crisp green cabbage, shredded carrots, and fresh green onions with a tangy balsamic-sugar dressing. Toasted slivered almonds, sunflower seeds, and sesame seeds add a nutty depth and satisfying texture. It&# 226;ÂÂs a quick, vegan-friendly side dish or light main course thatâÂÂs perfect for potlucks, picnic lunches, or weeknight dinners. The key is to dress it just before serving to maintain the crunch of the noodles and nuts.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 18.8
Description
This vibrant Ramen Salad offers a unique twist on traditional slaws by incorporating savory, seasoned ramen noodles for an extra layer of crunch and flavor. The dish combines crisp green cabbage, shredded carrots, and fresh green onions with a tangy balsamic-sugar dressing. Toasted slivered almonds, sunflower seeds, and sesame seeds add a nutty depth and satisfying texture. It&# 226;ÂÂs a quick, vegan-friendly side dish or light main course thatâÂÂs perfect for potlucks, picnic lunches, or weeknight dinners. The key is to dress it just before serving to maintain the crunch of the noodles and nuts.
Ingredients
  • 1/2 head Green cabbage -- chopped (or use pre-shredded slaw mix)
  • 1/2 carrot shredded
  • 4 green onions chopped
  • 1 pack ramen noodles (Oriental flavor)
  • 2 TB slivered almonds
  • 2 TB sunflower seeds
  • 2 TB sesame seeds
  • 1/2 c salad oil
  • 3 TB balsamic vinegar
  • 3 TB sugar
  • 1 ts salt
  • 1/2 ts pepper
  • 1 packet flavor packet from ramen noodles
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    In a small bowl, whisk together salad oil, balsamic vinegar, sugar, salt, pepper, and the ramen noodle flavor packet until smooth and well combined. Set dressing aside.
  3. 3
    Spread slivered almonds, sunflower seeds, and sesame seeds in a single layer on a baking sheet. Toast in the preheated oven for 6-8 minutes, watching carefully to prevent burning. Remove from oven and let cool completely.
  4. 4
    In a large salad bowl, combine chopped green cabbage, shredded carrot, and chopped green onions.
  5. 5
    Break the uncooked ramen noodle block into small bite-sized pieces and add them to the vegetable mixture.
  6. 6
    Shortly before serving, add the toasted nuts and seeds to the salad.
  7. 7
    Pour the prepared dressing over the salad and toss well to coat evenly. Serve immediately to maintain crunchiness.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 18.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 13.5mg1%
Total Carbohydrate 4.3g2%
Dietary Fiber 1.9g8%
Sugars 2.4g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not dress the salad too far in advance, as the ramen noodles and nuts will become soggy.

You can substitute other nuts or seeds, such as peanuts or pumpkin seeds, if desired.

For a gluten-free version, ensure you use gluten-free ramen noodles and check that the flavor packet is gluten-free.

Keywords: ramen salad, cabbage slaw, vegan, japanese inspired, crunchy salad, toasted nuts, balsamic dressing, easy side dish, potluck recipe, quick dinner, vegetable salad, healthy eating
Read it online: https://www.chefs-mate.com/recipe/ramen-salad/