Asian Noodle Salad
Ingredients
The salad
-
4
3-ounce packages
dried ramen noodles
-
1
cup
shredded purple cabbage
-
½
cup
shredded carrots
-
1
red bell pepper
finely diced
-
1
yellow bell pepper
finely diced
-
1
cup
edamame
-
2
tablespoons
sesame seeds
-
¼
cup
sliced green onions
-
2
tablespoons
chopped cilantro leaves
-
⅓
cup
chopped peanuts
The dressing
-
⅓
cup
hoisin sauce
-
2
tablespoons
toasted sesame oil
-
⅓
cup
rice vinegar
-
2
teaspoons
honey
-
1½
tablespoons
soy sauce
-
1
teaspoon
minced fresh ginger
-
to taste
salt
-
to taste
black pepper
Instructions
- Cook the ramen noodles according to package instructions.
- While the noodles are cooking, whisk together all the dressing ingredients in a small bowl.
- Drain the noodles and run cold water over them to cool to room temperature.
- Transfer the cooled noodles to a large bowl and add the cabbage, carrots, bell peppers, edamame, green onions, and cilantro.
- Pour the dressing over the noodle mixture and toss to coat evenly.
- Sprinkle with sesame seeds and peanuts before serving.
Nutrition Facts (estimated)
Servings
8
Calories
304
Total fat
15g
Total carbohydrates
33g
Total protein
9g
Sodium
1058mg
Cholesterol
0mg
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