Description
A bright, refreshing mix of crunchy vegetables and savory noodles tossed in a tangy dressing. Perfect for potlucks, picnics, or meal prep!
Ingredients
Scale
- 2 packs ramen noodles (85g each)
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, shredded
- Β½ cup green onions, chopped
- 1 red bell pepper, thinly sliced
- ΒΌ cup cilantro or parsley, chopped
- 2 tbsp sesame oil
- ΒΌ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Sriracha (optional)
Instructions
- Cook the ramen noodles according to package directions until al dente. Drain and rinse under cold water.
- While noodles cool, prepare the vegetables: slice the cabbage, shred the carrots, chop the green onions, and slice the bell pepper.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey or maple syrup, and Sriracha if using to create the dressing.
- In a large bowl, combine cooled noodles with all chopped veggies. Pour dressing over and toss gently until well coated.
- Top with fresh herbs before serving. Chill in the fridge for about 30 minutes for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 210
- Sugar: 6g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to add seasonal veggies like broccoli or snap peas for variety. For added crunch, sprinkle with toasted sesame seeds or nuts just before serving.