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 simple to organize, 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 form of chopped veggie.
Elements for Ramen Salad
Ramen noodles: You need to use any taste of instantaneous 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 minimize it thinly with a pointy knife, shredding it with both a meals processor or mandolin could make this process very easy. Broccoli slaw is one other nice possibility. I really like including bean sprouts for a crisp freshness.
Almonds: I really like to make use of slivered almonds. For the perfect taste, add them to a dry skillet and prepare dinner over medium warmth, stirring often, 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.
Tips on how to 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 effectively forward of time, they usually’ll take in a few of the sauce and soften.
Storing Ramen Noodle Salad
- Make your ramen noodle salad at the very least two hours forward so the noodles can soften within the fridge. In the event you favor additional crunchy noodles, then assemble simply earlier than serving.
- Leftovers will 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, pink 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 effectively to mix.
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Pour the dressing over the salad and toss to mix. Refrigerate for at the very least 1 hour.
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High with almonds and sesame seeds earlier than serving.
I take advantage of rooster flavored ramen noodles, however you should use any taste.Â
Retailer leftovers in an hermetic container within the fridge for as much as 2 days. Stir earlier than serving once more.Â
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
Diet info offered is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.
Course Salad, Facet Dish
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