Ramen Noodle Salad
A delightful and colorful dish featuring crunchy fresh vegetables and tender ramen noodles, perfect for gatherings or quick meals.
Ingredients
For the Dressing
- 0.125 cup light flavored olive oil Enhances the overall dish.
- 0.25 cup plain white vinegar Adds bright, tangy zing.
- 0.5 cup white sugar For a hint of sweetness.
- 2 tablespoons low-sodium soy sauce Adds umami depth.
- 2 tablespoons butter Lends creamy richness.
Main Ingredients
- 3 ounces ramen noodles (seasoning packet removed) The heart of the salad.
- 0.5 cup slivered almonds Provides crunch and nutty flavor.
- 3 tablespoons sesame seeds Adds subtle nutty flavor.
- 1.5 lbs Napa cabbage (about 8-10 cups shredded) Light and crisp base for the salad.
- 0.5 cup green onions (sliced thin) Adds fresh zest.
Instructions
Preparation
- Cook the ramen noodles according to the package instructions, usually for 3-4 minutes. Drain and rinse under cold water.
- In a medium bowl, whisk together the olive oil, vinegar, sugar, soy sauce, and butter until well combined.
- Shred the Napa cabbage and slice the green onions, then set them aside.
- In a large mixing bowl, combine the cooked ramen noodles, shredded Napa cabbage, slivered almonds, sesame seeds, and sliced green onions. Drizzle the dressing over the top.
- Gently toss the ingredients together until everything is evenly coated with the dressing.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Serve alongside grilled chicken or shrimp for a heartier dish. Store leftovers in an airtight container for up to two days. Use fresh, crispy vegetables for best results.