Description
Cold Ramen Salad is a refreshing and vibrant dish that perfectly combines chilled ramen noodles with crisp vegetables and a savory dressing. Ideal for warm days or casual gatherings, this salad bursts with flavor and texture, making it a delightful choice for light lunches or potlucks. Serve it as a standalone meal or pair it with protein for added sustenance. With its enticing aroma and colorful presentation, it’s bound to impress your guests and become a seasonal favorite.
Ingredients
Scale
- 4 oz fresh ramen noodles
- 1 medium cucumber, thinly sliced
- 1 medium carrot, shredded
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 3 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp unseasoned rice vinegar
- 1 tsp sugar
Instructions
- Cook the ramen noodles according to package instructions; drain and rinse under cold water until chilled.
- While noodles cool, wash and slice the cucumber, carrot, red bell pepper, and green onions. Place in a large mixing bowl.
- In a separate bowl, whisk together soy sauce, sesame oil, rice vinegar, and sugar until well combined.
- Add the cooled ramen noodles to the vegetable mix, pour the dressing over everything, and toss gently to coat.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg