Description
A refreshing no-cook salad perfect for summer evenings, combining crunchy vegetables and delightful ramen noodles.
Ingredients
Scale
- 1 package ramen noodles (discard flavor packet)
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1/2 cup chopped green onions
- 1/2 cup sliced almonds
- 1/2 cup oriental dressing
Instructions
- Cook the ramen noodles according to the package instructions. Once cooked, drain and let cool.
- In a large bowl, combine the shredded cabbage, grated carrots, chopped green onions, and sliced almonds.
- Add the cooled ramen noodles to the bowl, letting all those vibrant colors shine together.
- Drizzle with oriental dressing, coating the salad, and toss everything together until evenly coated.
- Serve immediately or chill in the refrigerator before serving for a cool treat.
Notes
This salad can be made a few hours in advance. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg