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Recipe by:

Elena SMITH

Vibrant Ramen Noodle Salad with Cabbage

This crunchy and vibrant Ramen Noodle Salad with Cabbage is a delightful side dish, perfect for holiday gatherings.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Asian
Calories: 220
Ingredients Method Notes

Ingredients
  

Group: Salad Components
  • 1 package ramen noodles (discard the seasoning packet)
  • 4 cups shredded green cabbage (about half a medium cabbage)
  • 1 cup shredded carrots (approximately 2 medium carrots)
  • 1 cup sliced bell peppers (mix of red and yellow for color)
  • ½ cup green onions, chopped
  • ¼ cup slivered almonds (toasted for extra crunch)
  • ½ cup sunflower seeds
  • ½ cup cooked chicken, shredded (optional)

Method
 

  1. Start by bringing a medium pot of water to a boil. Add the ramen noodles and cook for about 3 minutes until al dente. Drain the noodles and rinse them under cold water. Set aside in a large mixing bowl.
  2. In the same bowl, add the shredded cabbage, carrots, bell peppers, and green onions. Toss to combine.
  3. In a small jar, combine the vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, and a pinch of salt and pepper. Shake vigorously until emulsified.
  4. Pour the dressing over the noodle and vegetable mixture. Toss well to coat everything evenly.
  5. Just before serving, sprinkle slivered almonds and sunflower seeds on top for crunch. If using chicken, gently fold it in at this stage.
  6. Let the salad chill in the refrigerator for about 30 minutes before serving to meld flavors.

Notes

Feel free to customize this salad with your favorite seasonal vegetables for added freshness!