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Asian Ramen Salad
Alyssa Rivers
Asian ramen salad is full of color, flavor, and crunch! All of the fun textures make it perfectly satisfying and insanely delicious!
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Prep Time
10
mins
Cook Time
10
mins
Total Time
20
mins
Course
Salad, Side Dish
Cuisine
Asian American
Servings
6
people
Calories
370
kcal
Ingredients
1x
2x
3x
2
packages
ramen noodles
flavor packets removed
1/4
cup
sliced almonds
1/2
head green cabbage
sliced (2 cups)
1/2
head purple cabbage
sliced (2 cups)
1/2
cup
shredded carrots
1/4
cup
green onions
chopped
Dressing:
1/4
cup
rice vinegar
1/2
cup
olive oil
3
Tablespoons
soy sauce
3
Tablespoons
Honey
1
garlic clove minced
1
teaspoon
sesame oil
1
teaspoon
sesame seeds
salt and pepper
Instructions
Preheat oven to 350 degrees. Crush up the ramen noodles and lay them on a
sheet pan
with the almonds. Toast until lightly brown for 10 minutes.
In a
large bowl
add the cabbage, carrots, green onions, and ramen and almonds.
To make the dressing:
Whisk
together the rice vinegar, olive oil, soy sauce, honey, garlic, sesame oil and seeds.
Pour over the salad and toss until it is combined.
Nutrition
Calories:
370
kcal
Carbohydrates:
30
g
Protein:
5
g
Fat:
26
g
Saturated Fat:
5
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
17
g
Trans Fat:
1
g
Sodium:
1089
mg
Potassium:
167
mg
Fiber:
2
g
Sugar:
10
g
Vitamin A:
1827
IU
Vitamin C:
2
mg
Calcium:
38
mg
Iron:
2
mg