Ramen Noodle Salad
This Asian-inspired ramen noodle salad has so much sweet and tangy flavor. The bright, bold colors also make it a true show-stopper!
Servings: 8 servings
Calories: 263kcal
Ingredients
Salad
- 2 tablespoons unsalted butter
- 1 3 ounce packet Ramen noodles (any flavor, flavor packet removed)
- ½ cup chopped cashews
- 3 tablespoons sesame seeds
- 4 cups shredded purple cabbage
- 4 cups shredded napa cabbage
- 1 cup grated carrots
- ½ cup sliced green onions
Dressing
- ½ cup olive oil
- ¼ cup rice wine vinegar
- 3 tablespoons honey
- 2 tablespoons soy sauce
- ¼ teaspoon salt
Instructions
- Add the butter to a large skillet and melt over medium high heat.
- Crush the ramen noodles in the package, breaking them apart into smaller pieces. Open the pack and remove the seasoning packet. Discard the seasoning or save it for another recipe.
- Add the dry noodles to the melted butter and toss.
- Add the chopped cashews and sesame seeds to the skillet and toss again, coating everything in the butter. Saute until the noodles are golden brown, about 3 minutes. Remove the pan from the heat and set aside to cool.
- Add the shredded cabbages, shredded carrots and green onions to a large bowl and top with the crispy noodles.
- In a small bowl, whisk together the olive oil, rice vinegar, honey, soy sauce and salt. Pour the dressing over the salad.
- Toss the salad in the dressing and then divide it between plates and enjoy!
Notes
- Make the dressing a little spicy by adding ½ tsp red pepper flakes
- Give the salad a fruity twist by adding 1 cup of mandarin orange slices.
Nutrition
Calories: 263kcal | Carbohydrates: 16g | Protein: 4g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 356mg | Potassium: 349mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3440IU | Vitamin C: 38mg | Calcium: 94mg | Iron: 2mg