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Ramen Noodle Salad
This light and fresh ramen noodle salad recipe features crisp cabbage, shredded chicken, crunchy ramen noodles, and an easy vinaigrette.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●bowl
📝 Preparation Steps
1
Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
honey ($0.31)2 Tbspsoy sauce ($0.04)2 tspground ginger ($0.10)1 tsptoasted sesame oil ($0.10)1 tsp
2
Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
shredded cabbage ($2.89**)6 cupscarrot ($0.09)1
3
Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.
shredded cabbage ($2.89**)6 cupscarrot ($0.09)1
Nutrition Facts
calories
292 kcal
fat Content
16 g
serving Size
1.5 cups
fiber Content
3 g
sodium Content
581 mg
protein Content
17 g
carbohydrate Content
22 g
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