Description
A vibrant and crunchy ramen noodle salad featuring fresh vegetables and a zesty dressing, perfect for potlucks and barbecues.
Ingredients
- 2 packs instant ramen noodles (discard seasoning packets)
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup grated carrots
- ½ cup sliced green onions
- ½ cup sliced almonds
- 2 tablespoons sunflower seeds
- ¼ cup olive oil
- 3 tablespoons white vinegar
- 2 tablespoons soy sauce
- 3 tablespoons sugar
- ½ teaspoon black pepper
Instructions
- Crush the ramen noodles into smaller pieces using a rolling pin or by placing them in a zip-top bag and tapping gently.
- Toast the crushed noodles and sliced almonds in a skillet over medium heat for a few minutes until golden brown, stirring frequently.
- Combine the shredded green cabbage, purple cabbage, grated carrots, and sliced green onions in a large bowl.
- Whisk together the olive oil, white vinegar, soy sauce, sugar, and black pepper in a separate bowl to make the dressing.
- Add the toasted noodle mixture and sunflower seeds to the vegetable mixture. Drizzle the dressing over the salad.
- Toss all ingredients together until coated evenly.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve and enjoy this refreshing ramen noodle salad.
Notes
Customize your salad by adding other vegetables or adjust the sweetness of the dressing as per your preference.