Cold Ramen Noodle Salad
Ingredients
The salad
-
12
ounces
Instant ramen noodles
-
4
cups
shredded savoy cabbage
-
1
cup
shredded red cabbage
-
2
cups
matchstick carrots
-
12
ounces
shelled edamame
-
1
bunch
green onions
-
to taste
sriracha (optional)
The sesame cashew crunch
-
1
teaspoon
toasted sesame oil
-
½
cup
raw unsalted cashews
-
2
tablespoons
sesame seeds
-
2
tablespoons
honey
The sesame soy dressing
-
¼
cup
rice vinegar
-
3
tablespoons
soy sauce
-
2
tablespoons
black vinegar
-
1
tablespoon
toasted sesame oil
Instructions
- Cook the ramen noodles according to package instructions without adding the seasoning packets, then drain and rinse under cool water.
- Prepare the sesame-cashew crunch by toasting sesame seeds and cashews in a skillet, then stir in honey and simmer for a minute before refrigerating.
- Whisk together the sesame soy dressing ingredients in a jar or bowl and adjust to taste.
- In a large bowl, combine the noodles with the dressing and add the remaining salad ingredients, tossing to combine.
Nutrition Facts (estimated)
Servings
5 servings
Calories
579
Total fat
24g
Total carbohydrates
74g
Total protein
19g
Sodium
505mg
Cholesterol
0mg
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