loveandlemons
Ramen Noodle Salad
This ramen noodle salad recipe is a crowd-pleasing potluck or cookout side dish! It's filled with crunchy ramen noodles, toasted nuts, cabbage, and carrots. A sweet and tangy dressing ties it together.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
2
Place the ramen, almonds, sunflower seeds, and sesame seeds on the baking sheet. Drizzle lightly with oil and sprinkle with pinches of garlic powder and salt. Toss to coat and spread evenly on the baking sheet. Bake for 10 to ⏱️ 15 minutes, or until fragrant and toasted.
sesame seeds2 tablespoonsGarlic powder
3
Meanwhile, make the dressing: In a small bowl or lidded jar, combine the rice vinegar, neutral oil, sesame oil, tamari, orange juice, sugar, and ginger. Whisk until well combined, or if using a jar, cover and shake to combine.
Neutral oil, for drizzlingneutral oil3 tablespoonsfresh orange juice2 tablespoons
4
Place the napa and red cabbages, carrots, mandarins, green onions, and cilantro in a large bowl. Drizzle with most of the dressing and toss to coat. Add half the ramen mixture and toss again. Season to taste, adding more dressing as desired. Top with the remaining ramen mixture and serve.
shredded red cabbage2 cupsshredded carrots, about 1 medium1 cup
Nutrition Facts
calories
345 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
5 g
sugar Content
10 g
sodium Content
587 mg
protein Content
8 g
trans Fat Content
0.05 g
carbohydrate Content
25 g
saturated Fat Content
4 g
unsaturated Fat Content
20 g
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