Description
A refreshing and light dish that’s perfect for any meal, featuring a delightful crunch from veggies and a tasty dressing.
Ingredients
Scale
- 1 package of ramen noodles
- 3 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup green onions, sliced
- 1/4 cup sunflower seeds
- 1/4 cup sliced almonds
- 1/2 cup vegetable oil
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Cook the ramen noodles according to package instructions. Once they are tender, drain and let them cool completely.
- Combine the shredded green cabbage, shredded carrots, and sliced green onions in a large bowl. Toss the vegetables gently to mix them evenly.
- Whisk together the vegetable oil, red wine vinegar, sugar, salt, and pepper in a separate small bowl until well combined.
- Add the cooled ramen noodles to the vegetable mixture, then pour the dressing over the salad. Toss gently to ensure everything is coated. Finally, top with sunflower seeds and sliced almonds right before serving.
Notes
Store leftovers in an airtight container; keep the dressing separate to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg