Description
A refreshing and crunchy salad with ramen noodles.
Ingredients
Scale
- 2 packs of ramen noodles
- 2 cups coleslaw mix
- 1 cup sliced bell peppers
- 1/2 cup green onions, chopped
- 1/2 cup slivered almonds
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon sesame oil
Instructions
- Break ramen noodles into small pieces and cook according to package instructions.
- Drain and rinse noodles under cold water.
- In a large bowl, combine coleslaw mix, bell peppers, green onions, and almonds.
- In a separate bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, and sesame oil.
- Add the cooked noodles to the vegetable mixture.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for 30 minutes before serving.
Notes
- Feel free to add protein like chicken or tofu.
- Can be made a day ahead for better flavor.
- Adjust sweetness by varying sugar amount.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 1g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Ramen Noodle Salad, Salad, Asian Salad