Description
A crunchy and flavorful salad made with ramen noodles, fresh vegetables, and a tangy dressing.
Ingredients
Scale
- 2 packages ramen noodles (chicken flavor, crushed)
- 1/2 head cabbage, shredded
- 2 carrots, julienned
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds
- 3 green onions, chopped
- 1/2 cup vegetable oil
- 1/3 cup white vinegar
- 1/2 cup sugar
- Seasoning packets from ramen
Instructions
- In a large bowl, combine crushed ramen noodles, shredded cabbage, julienned carrots, sliced almonds, sunflower seeds, and chopped green onions.
- In a separate bowl, whisk together vegetable oil, white vinegar, sugar, and the seasoning packets from the ramen noodles.
- Pour the dressing over the salad mixture and toss to coat evenly.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve chilled.
Notes
For a crunchier texture, add the almonds and seeds just before serving. This salad can be stored in the fridge for up to 2 days.
Nutrition
- Calories: 250
- Sugar: 10g
- Fat: 15g
- Carbohydrates: 25g
- Protein: 5g