Description
A delightful, crunchy ramen noodle salad packed with vibrant veggies and a tangy dressing. Perfect for potlucks or cozy dinners.
Ingredients
Scale
- 2 tablespoons Butter
- 1 package Ramen Noodles
- 1/2 cup Slivered Almonds
- 2 tablespoons Sesame Seeds
- 4 cups Napa Cabbage
- 4 stalks Green Onions
- 1/2 cup Light Flavored Olive Oil
- 1/4 cup Plain White Vinegar
- 2 tablespoons White Sugar
- 1/4 cup Low-Sodium Soy Sauce
Instructions
- Break the ramen noodles into smaller chunks.
- Melt the butter over medium heat in a skillet, then add the broken noodles and toast for 3-4 minutes.
- Combine the olive oil, vinegar, sugar, and soy sauce in a separate bowl.
- Slice the Napa cabbage into thin strips, and chop the green onions.
- Mix the toasted noodles with the cabbage, onions, almonds, and sesame seeds in a mixing bowl.
- Pour the dressing over the salad and gently toss to combine.
- Chill the salad and let it sit in the fridge for at least 30 minutes.
Notes
- Adjust the sweetness by varying the amount of sugar.
- Feel free to add other vegetables like bell peppers or carrots.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and toasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Ramen Noodle Salad, Crunchy Salad, Asian Salad