Description:
This vibrant and colorful salad combines crispy ramen noodles, fresh vegetables, and a tangy dressing for a refreshing side dish or light meal. Perfect for potlucks, barbecues, or quick lunches, it’s a crowd-pleaser with its delightful crunch and flavor.
Recipe:
Ingredients:
- 2 packs of instant ramen noodles (discard seasoning packets)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup sliced red bell pepper
- 1/2 cup sliced green onions
- 1/2 cup cooked edamame (optional)
- 1/4 cup chopped fresh cilantro (optional)
For the Dressing:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar (or white vinegar)
- 2 tbsp sesame oil
- 1 tbsp honey (or sugar)
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger (optional)
- Salt and pepper to taste
Optional Toppings:
- Toasted sesame seeds
- Crushed peanuts or almonds
Instructions:
- Prepare the Noodles:
- Break the ramen noodles into small pieces. In a dry skillet, toast the noodles over medium heat until golden brown, stirring frequently. Set aside to cool.
- Mix the Vegetables:
- In a large mixing bowl, combine the cabbage, carrots, red bell pepper, green onions, edamame, and cilantro.
- Make the Dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic powder, and ground ginger. Adjust seasoning with salt and pepper to taste.
- Assemble the Salad:
- Add the toasted ramen noodles to the vegetable mix. Pour the dressing over the salad and toss well to combine.
- Garnish and Serve:
- Sprinkle toasted sesame seeds or crushed nuts on top for extra crunch. Serve immediately for maximum crispiness, or refrigerate for up to 1 hour before serving.
Enjoy this crunchy and flavorful ramen noodle salad as a refreshing side or light meal!