Crunchy Ramen Noodle Salad: A Fresh and Flavorful Side Dish
A refreshing and crunchy salad featuring crispvegetables, toasted ramen noodles, and a tangy soy-ginger dressing. Ideal forgatherings or a quick and flavorful side dish.
Ingredients
For the Salad:
- 2 packs ramen noodles seasoning packet discarded
- 2 tablespoons butter
- 2 teaspoons sesame oil divided
- 1½ cups shredded napa cabbage
- ½ cup shredded carrots
- ¼ cup sliced green onions
- ¼ cup toasted sesame seeds
- ¼ cup sliced toasted almonds
For the Dressing:
- ¼ cup soy sauce
- 2 tablespoons canola oil or any neutral-tasting oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon ginger paste
- 1 clove garlic finely minced
- ¼ teaspoon freshly ground black pepper
Instructions
- Toast the Ramen Noodles: Warm a large skillet over medium heat and melt the butter with 1 teaspoon of sesame oil. Break the ramen noodles into smaller pieces and add them to the skillet. Stir the noodles regularly, allowing them to toast until they become golden and crispy, around 3-5 minutes. Remove from heat and set aside to cool.
- Prepare the Vegetables : In a large mixing bowl, combine the shredded napa cabbage, carrots, green onions, toasted sesame seeds, and sliced almonds.
- Make the Dressing : In a small bowl or jar, whisk together the soy sauce, canola oil, rice vinegar, honey, ginger paste, minced garlic, and black pepper until well combined.
- Assemble the Salad : Just before serving, add the toasted ramen noodles to the vegetable mixture. Drizzle with the dressing and toss to combine evenly.
- Serve: For the crispiest texture, serve right away, or let the salad rest for 10–15 minutes to allow the flavors to blend and develop.
Nutrition
Calories: 350kcal
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