Description
A fun and crunchy salad that combines fresh napa cabbage with toasted ramen noodles, perfect for summer barbecues or as a light meal.
Ingredients
Scale
- 1 head napa cabbage, chopped
- 2 packages ramen noodles, toasted (discard seasoning packets)
- 1 cup carrots, shredded
- 1/2 cup green onions, sliced
- 1/4 cup sunflower seeds
- 1/2 cup slivered almonds (optional)
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Combine chopped napa cabbage, toasted ramen noodles, shredded carrots, green onions, sunflower seeds, and slivered almonds in a large bowl.
- Whisk together vegetable oil, rice vinegar, soy sauce, sugar, and a pinch of salt and pepper in a separate bowl.
- Pour the dressing over the salad and toss well to combine.
- Serve immediately or refrigerate for up to an hour for flavors to meld.
Notes
Store leftovers in an airtight container in the fridge for up to three days. To keep salad crunchy, store the dressing separately and mix before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg