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3.50 from 2 votes

Ramen Salad

Course Side Dish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 206kcal

Ingredients

Salad:

  • 120 grams organic unseasoned dried ramen noodles
  • 1/4 cup sliced almonds
  • 6 ounces green cabbage thinly sliced
  • 6 ounces purple cabbage thinly sliced
  • 1 ounce green onion diced

Dressing:

  • 1/4 cup rice vinegar
  • 2 Tablespoons olive oil
  • 3 Tablespoons low-sodium soy sauce
  • 3 Tablespoons honey
  • 1 teaspoon garlic minced
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Crush up ramen noodles and spread in an even layer on prepared pan with almonds and bake for 10 minutes.
  • In a large mixing bowl, combine green cabbage, purple cabbage, green onion and cooked ramen noodles and almonds.
  • In a separate bowl, whisk together all dressing ingredients then pour over salad, stir to combine and serve.

Notes

MFP: MFF Ramen Salad
April 2022

Nutrition

Serving: 4.5ounces | Calories: 206kcal | Carbohydrates: 27.6g | Protein: 4.9g | Fat: 8.4g