This no-cook Ramen noodle salad recipe is a must have for potlucks or fast lunches.
Ramen noodles are crumbled and mxixed with shredded cabbage and bean sprouts in a tangy-sweet and savory dressing.
- It’s tremendous straightforward to arrange, with no cooking required. Use packaged slaw combine to save time.
- Make forward: Refrigerate to let flavors develop and noodles soften.
- Asian salad with ramen noodles is an ideal take-along dish.
- Simply customizable, it tastes nice with any type of chopped veggie.
Substances for Ramen Salad
Ramen noodles: You should use any taste of immediate ramen; I most frequently use rooster taste. Save the seasoning packet; it provides nice taste to the dressing!
Cabbage: Use shredded cabbage or coleslaw combine. When you can reduce it thinly with a pointy knife, shredding it with both a meals processor or mandolin could make this activity very easy. Broccoli slaw is one other nice choice. I really like including bean sprouts for a crisp freshness.
Almonds: I really like to make use of slivered almonds. For the very best taste, add them to a dry skillet and prepare dinner over medium warmth, stirring incessantly, till they’re toasted and aromatic. Add or substitute sunflower seeds or sesame seeds for an additional crunch!
Dressing: The dressing is a fundamental French dressing, and including the seasoning packet from the noodles provides plenty of taste.
Variations
- Add grilled rooster or shrimp to make it a full meal.
- Finely chop different veggies like broccoli, cauliflower, or bell peppers.
How you can Make Ramen Noodle Salad
- In a big bowl, add the cabbage (recipe under).
- Break up the noodles and add them to the cabbage combination.
- Mix the dressing substances with the seasoning packet and shake in a jar to mix.
- Pour dressing over the noodle and cabbage combination, toss, and refrigerate.
This recipe doesn’t require cooking the ramen noodles. Combine them nicely forward of time, they usually’ll take in a number of the sauce and soften.
Storing Ramen Noodle Salad
- Make your ramen noodle salad a minimum of two hours forward so the noodles can soften within the fridge. When you favor further crunchy noodles, then assemble simply earlier than serving.
- Leftovers could be saved within the fridge for as much as 2 days. Stir them earlier than reserving to refresh the flavors once more.
Transportable Potluck Salad Recipes
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Ramen Noodle Salad
Ramen Noodle Salad is a potluck favourite! Crisp cabbage, bean sprouts, shredded carrots, and ramen noodles with an Asian French dressing dressing.
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In a big bowl, mix coleslaw, purple pepper (if utilizing) & inexperienced onions.
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Break up the ramen noodles and add them (raw) to the cabbage combination.
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Add all dressing substances, together with the seasoning packets from the ramen, right into a jar with a lid. Shake nicely to mix.
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Pour the dressing over the salad and toss to mix. Refrigerate for a minimum of 1 hour.
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Prime with almonds and sesame seeds earlier than serving.
I take advantage of rooster flavored ramen noodles, however you need to use any taste.
Retailer leftovers in an hermetic container within the fridge for as much as 2 days. Stir earlier than serving once more.
Energy: 134 | Carbohydrates: 11g | Protein: 2g | Fats: 9g | Saturated Fats: 7g | Sodium: 40mg | Potassium: 287mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5975IU | Vitamin C: 44.1mg | Calcium: 47mg | Iron: 0.9mg
Vitamin info offered is an estimate and can range based mostly on cooking strategies and types of substances used.
Course Salad, Facet Dish
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