RAMEN NOODLE SALAD

Instructions

  • In a mason jar with a tight fitting lid combine the olive oil, rice vinegar, honey, minced garlic, ginger, and sesame oil. Shake the dressing well to combine. Season with salt and pepper to taste. 
  • Break up the ramen noodles and add them to a bowl with the coleslaw mix, carrots, green onions, and toasted almonds. Discard the ramen seasoning packets. Drizzle the salad with the dressing and toss to combine. 

Notes

  • Break up the noodles right in the package using your hands or the heavy end of a table knife or spoon.
  • For extra crunch and flavor toast the almond slivers or sliced almonds before adding them to the salad. It really adds great flavor to the salad.
  • If pushed for time, substitute ready to go coleslaw mix or broccoli slaw.
  • Napa cabbage can be substituted for the green cabbage just slice it thin.
  • Try adding apples, red bell peppers, mandarin oranges, or pineapple.
  • Make it a main dish by adding chicken, shrimp, salmon, or steak.
  • Mix the honey garlic dressing up to 48 hours in advance. Store in the refrigerator in a mason jar. Remove from the fridge 40 minutes prior to drizzling on the salad. Shake well before combining with the salad.
  • You can prepare this salad up to 24 hours in advance but keep in mind that the noodles will soften.
  • Store leftovers in an airtight container in the fridge for up to 3 days.  

Nutrition

Calories: 244kcal | Carbohydrates: 13g | Protein: 4g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Sodium: 28mg | Potassium: 258mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2784IU | Vitamin C: 21mg | Calcium: 68mg | Iron: 1mg

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