Ramen Noodle Salad
Ingredients
Salad Ingredients
-
2
pkg
dry ramen
-
1
cup
Fisher Sliced Almonds
-
6
cups
thinly sliced green cabbage
-
2
cups
thinly sliced red cabbage
-
2
cups
matchstick carrots
-
⅔
cup
chopped green onions
Dressing Ingredients
-
½
cup
light olive oil
-
¼
cup
rice vinegar
-
¼
cup
honey
-
1
Tbsp
peeled and minced fresh ginger
-
1
tsp
minced garlic
-
½
tsp
toasted sesame oil
-
to taste
salt
-
to taste
black pepper
Instructions
- Prepare the dressing by whisking together the olive oil, rice vinegar, honey, ginger, garlic, sesame oil, salt, and pepper in a mixing bowl. Refrigerate while preparing the salad ingredients.
- Preheat the oven to 400°F. Spread the almonds and broken ramen on a baking sheet.
- Toast the mixture in the oven for 3 minutes, then toss and spread it out evenly. Return to the oven and toast until golden brown, about 3 to 4 minutes longer. Let cool.
- In a large salad bowl, combine the green cabbage, red cabbage, carrots, green onions, and the toasted ramen and almond mixture.
- Stir the dressing and pour it over the salad. Toss well and serve.
Nutrition Facts (estimated)
Servings
8
Calories
361
Total fat
24g
Total carbohydrates
33g
Total protein
6g
Sodium
100mg
Cholesterol
0mg
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