Ramen Noodle Salad
A crunchy and flavorful salad combining ramen noodles and fresh vegetables, perfect for picnics and potlucks.
Ingredients
Salad Ingredients
- 14 ounces coleslaw mix
- 2 packages dry ramen noodles, broken into pieces, seasoning packet discarded Each package is 3 ounces
- 1 cup matchstick carrots
- ½ cup sliced green onions
- 1 cup slivered almonds, toasted
Dressing Ingredients
- ½ cup olive oil
- ¼ cup rice vinegar
- 2 tablespoons honey
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
Make the Dressing
- In a mason jar with a tight fitting lid, combine the olive oil, rice vinegar, honey, minced garlic, grated ginger, and sesame oil.
- Shake the dressing well to combine. Season with salt and pepper to taste.
Prepare the Salad
- Break up the ramen noodles and add them to a bowl with coleslaw mix, carrots, green onions, and toasted almonds.
- Discard the ramen seasoning packets.
- Drizzle the salad with the dressing and toss to combine.
Notes
Serve Ramen Noodle Salad chilled or at room temperature. It can be enjoyed on its own or alongside grilled meats or fish. Store leftovers in an airtight container in the refrigerator for best freshness. Serve the salad immediately after dressing it to keep the noodles and veggies crunchy. You can make the dressing ahead of time and store it in the fridge. Feel free to add other ingredients like bell peppers or grilled chicken for extra flavor.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 24gSaturated Fat: 3gSodium: 500mgFiber: 4gSugar: 6g
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