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Ramen Noodle Salad
This crunchy Ramen Noodle Salad is made with cabbage, carrots, onions, and a delicious sweet and tangy dressing.
Course
Salad, Side Dish
Cuisine
Asian Fusion
Keyword
cabbage, ramen, salad
Prep Time
20
minutes
minutes
Cook Time
4
minutes
minutes
Total Time
24
minutes
minutes
Servings
8
people
Calories
236
kcal
Author
Jillian - a Food Folks and Fun original!
Cost
$4.99
Equipment
skillet
mixing spoon
large bowl
salad tongs
cutting board
knife
Ingredients
SALAD:
2
Tablespoons
salted butter
3
ounce
package ramen noodles
reserve the seasoning packet for the dressing
½
cup
slivered almonds
3
Tablespoons
sesame seeds
2
cups
shredded green cabbage
1
cup
shredded red cabbage
½
cup
shredded carrots
3
green onions
sliced
DRESSING:
⅓
cup
light olive oil
¼
cup
rice vinegar
2
Tablespoons
granulated sugar
2
Tablespoons
soy sauce
Seasoning packet from the ramen
US Customary
-
Metric
Instructions
TOAST INGREDIENTS:
Melt butter in a large skillet.
Break the ramen noodles into small chunks and add to the butter.
Add the almonds and sesame seeds and stir, and toast until light brown. Cool for 5 minutes before adding to the salad.
ASSEMBLE:
Combine the green and red cabbage, shredded carrots, and green onions.
Combine all the ingredients for the dressing and stir well.
Toss the ramen noodles, almonds, and seeds into the salad.
Then pour the dressing over the salad.
Toss the salad and serve immediately or chill for an hour.
Nutrition
Serving:
0.5
cup
|
Calories:
236
kcal
|
Carbohydrates:
15
g
|
Protein:
4
g
|
Fat:
18
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.1
g
|
Cholesterol:
8
mg
|
Sodium:
503
mg
|
Potassium:
188
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1612
IU
|
Vitamin C:
14
mg
|
Calcium:
71
mg
|
Iron:
2
mg