Ramen Noodle Salad
A vibrant, crunchy salad that combines crisp veggies and tender ramen noodles with a tangy dressing, perfect for busy weeknights and gatherings.
Ingredients
For the dressing
- 0.125 cup Light Flavored Olive Oil Adds smooth richness without overpowering other flavors.
- 0.25 cup Plain White Vinegar Provides a tangy kick that balances sweetness.
- 0.5 cup White Sugar Adds sweetness that complements the dressing.
- 2 tablespoons Low-Sodium Soy Sauce Enhances depth and umami flavor.
- 2 tablespoons Butter Adds a creamy touch to the dressing.
For the salad
- 3 ounces Ramen Noodles Offers a satisfying chew.
- 1.5 lbs Napa Cabbage Tender and slightly sweet, perfect for a crunchy base.
- 0.5 cup Slivered Almonds Adds crunch and nutty flavor.
- 3 tablespoons Sesame Seeds Toasted for aroma and flavor.
- 0.5 cup Green Onions Fresh and aromatic, adds color and flavor.
Instructions
Cooking the Noodles
- Bring a pot of water to a boil. Add the ramen noodles and cook for 3-4 minutes until tender but slightly chewy. Drain and rinse under cold water.
Preparing the Dressing
- In a medium bowl, whisk together the olive oil, vinegar, sugar, soy sauce, and butter until smooth.
Shredding the Vegetables
- Thinly slice the Napa cabbage and green onions into bite-sized pieces.
Combining Ingredients
- In a large mixing bowl, combine the cooled ramen noodles, shredded cabbage, almonds, sesame seeds, and green onions. Gently stir to mix.
Dressing the Salad
- Drizzle the dressing over the salad mixture and toss gently to coat all ingredients.
Chilling
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For a healthier option, replace ramen with whole grain noodles, adjust sugar to taste, or add more vegetables and proteins as desired.