Description
This vibrant and satisfying salad is a delightful explosion of textures and flavors, bringing together the satisfying crunch of ramen noodles with a medley of fresh vegetables and a perfectly balanced dressing. It’s the kind of dish that makes healthy eating feel like a treat, perfect for a quick lunch or a stunning side dish.
Ingredients
4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
2 packages ramen noodles noodles broken into chunks, seasoning packets reserved
1/2 cup sliced green onions
1/2 cup toasted slivered almonds
1/2 cup vegetable oil
1/3 cup rice vinegar
2 tablespoons sugar
Instructions
1. Combine the shredded green and red cabbage, carrots, broken ramen noodles, green onions, and toasted almonds in a large mixing bowl.
2. In a separate small bowl, whisk together the vegetable oil, rice vinegar, sugar, and the reserved ramen seasoning packets until the sugar is dissolved.
3. Pour the dressing over the cabbage mixture and toss gently until all the ingredients are evenly coated.
4. Serve the salad immediately, or cover and chill in the refrigerator for up to 8 hours before serving.
Notes
For the best texture, aim for thin, even shreds of cabbage and carrots. A mandoline slicer can be a helpful tool for this.
Resist any temptation to cook the ramen noodles. Their raw, crispy texture is essential to this salad’s charm.
For an extra layer of flavor, lightly toast your almonds and sesame seeds in a dry skillet over medium heat until fragrant. Keep a close eye on them, as they can burn quickly.
Before serving, always taste your salad and adjust the dressing if needed. You might want a little more tang, sweetness, or savory flavor depending on your preference.
- Prep Time: N/A
- Cook Time: N/A
- Category: Salad
- Cuisine: Asian-inspired
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A