Ramen Noodle Salad
Ingredients
The salad
-
1
pack
instant ramen
-
1
cup
cabbage, shredded
-
¼
cup
purple cabbage, shredded
-
2
inches
carrot, peeled and cut into matchstick strips
-
to taste
chopped scallions
-
¼
teaspoon
white and black sesame seeds
The dressing
-
1½
tablespoons
Japanese ponzu
-
1
tablespoon
Thai sweet chili sauce
-
1
tablespoon
honey
-
½
teaspoon
sesame oil
-
¼
teaspoon
white and black sesame seeds
Instructions
- Boil water and cook the ramen for about 2 minutes until al dente, then drain and cool.
- In a small bowl, mix all the dressing ingredients and set aside.
- In a salad bowl, combine the ramen, shredded cabbage, carrot, and dressing, and toss well.
- Garnish with chopped scallions and sesame seeds before serving cold.
Nutrition Facts (estimated)
Servings
2
Calories
263
Total fat
8g
Total carbohydrates
44g
Total protein
5g
Sodium
1217mg
Cholesterol
0mg
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