Description
A vibrant and refreshing salad featuring shredded cabbage, carrots, and green onions, paired with toasted ramen noodles, almonds, and sesame seeds, all tossed in a tangy sesame-soy dressing. Perfect for gatherings or as a healthy side dish.
Ingredients
Scale
- Salad:
- 1 cup shredded carrots
- 4 cups shredded cabbage (Napa or green)
- 1/2 cup green onions, thinly sliced
- Toasted Ramen Topping:
- 1 package ramen noodles (discard seasoning packet)
- 1/2 cup sliced almonds
- 1/4 cup sesame seeds
- Dressing:
- 1/4 cup olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 teaspoon sesame oil
Instructions
- Toast the Noodles and Toppings:
- Preheat a skillet over medium heat.
- Break ramen noodles into pieces and toast with almonds and sesame seeds until golden and fragrant (4-5 minutes). Cool completely.
- Prepare the Vegetables:
- Combine shredded cabbage, carrots, and green onions in a large mixing bowl.
- Make the Dressing:
- Whisk olive oil, rice vinegar, soy sauce, sugar, and sesame oil in a small bowl until well blended.
- Assemble the Salad:
- Add the toasted ramen mixture to the vegetables. Pour the dressing over and toss to coat.
- Chill and Serve:
- Refrigerate for 30 minutes to 1 hour before serving. Serve chilled.
Notes
- For best crunch, add the toasted noodles and dressing just before serving.
- Customize with additional vegetables (e.g., bell peppers, edamame) or protein (e.g., grilled chicken, tofu).
- To make gluten-free, use gluten-free ramen and tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Tossed Salad
- Cuisine: Asian-Inspired
Nutrition
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 1.5g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g