Asian•healthy
Ramen Noodle Salad
Ramen Noodle Salad – Asian salad made with ramen noodles, cabbage and carrots in a tangy and appetizing dressing. So healthy and delicious.
- Prep time
- 10 min
- Cook time
- 2 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pack instant ramen (discard the seasoning packet)
- 1 cup cabbage (shredded )
- 1/4 cup purple cabbage (shredded )
- 2- inch (5cm) carrot (peeled and cut into matchstick strips)
- Chopped scallions
- 1/4 teaspoon white and black sesame seeds
- 1 1/2 tablespoons Japanese ponzu
- 1 tablespoon Thai sweet chili sauce
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white and black sesame seeds
Instructions
- 1
Bring water to a boil and cook the ramen for about 2 minutes or until al dente. Drain and set aside to cool. In a small bowl, mix all the ingredients for the dressing and set aside.
- 2
Transfer the ramen to a salad bowl and toss with the shredded cabbage, carrot, and dressing using salad tongs. Garnish with chopped scallions and sesame seeds. Serve cold.