Oriental Ramen Salad
A quick and versatile salad that combines crunchy fresh vegetables with the satisfying texture of ramen noodles, perfect for any occasion.
Ingrédients
Noodle Base
- 2 packs ramen noodles Can use gluten-free ramen for dietary needs.
Vegetables
- 1 cup shredded carrots
- 1 cup chopped red cabbage
- 1/2 cup sliced green onions
- 1/2 cup chopped bell pepper
- 1/4 cup sesame seeds For topping.
Dressing
- 1/2 cup soy sauce Can replace with tamari for gluten-free.
- 1/4 cup rice vinegar
- 1/4 cup vegetable oil Check for vegan options.
- 1 tablespoon sugar Use agave syrup for sugar-free option.
Instructions
Preparation
- Gather all of your ingredients and chop the vegetables.
Cooking Noodles
- Bring a pot of water to a boil and cook the ramen noodles according to package instructions (usually 3-5 minutes).
- Drain and rinse under cold water.
Combining Ingredients
- In a large bowl, add the cooled noodles to the chopped vegetables and toss together.
Making Dressing
- In a separate bowl, whisk together soy sauce, rice vinegar, vegetable oil, and sugar until dissolved.
Dressing the Salad
- Pour the dressing over the noodle and vegetable mixture and gently combine.
Final Touch
- Sprinkle sesame seeds over the top and chill for at least 15 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Optional protein additions include chicken, tofu, or chickpeas.