Ingredients
Scale
For the Salad:
- 1 package (3 oz) ramen noodles (discard the seasoning packet)
- 2 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1 cup snap peas or snow peas, sliced
- 1/2 cup green onions, chopped
- 1/4 cup sliced almonds or sunflower seeds (optional)
For the Dressing:
- 1/4 cup sesame oil
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1 teaspoon sesame seeds (optional)
Instructions
- Prepare the Ramen Noodles:
- Break the ramen noodles into small pieces. Toast them lightly in a dry skillet over medium heat until golden brown and crispy, about 3-4 minutes. Set aside to cool.
- Prepare the Vegetables:
- In a large bowl, combine the shredded cabbage, shredded carrots, snap peas, and green onions. Toss to mix.
- Make the Dressing:
- In a small bowl or jar, whisk together the sesame oil, soy sauce, rice vinegar, honey, Dijon mustard, minced garlic, and grated ginger until well combined. Add sesame seeds if using.
- Assemble the Salad:
- Just before serving, add the toasted ramen noodles and sliced almonds or sunflower seeds (if using) to the vegetable mixture.
- Drizzle the dressing over the salad and toss gently to coat everything evenly.
- Serve:
- Serve immediately for the best crunch. Alternatively, you can refrigerate the salad for up to 1 hour before serving, but be sure to add the ramen noodles just before serving to maintain their crunchiness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 220 kcal
- Fat: 13g
- Carbohydrates: 24g
- Protein: 5g