Oriental Ramen Noodle Salad
The best Oriental ramen noodle salad ever with loads of vegetables, crunchy toasted noodles, almonds, and sesame seeds drizzled with a delicious Asian dressing. A hit for summer potlucks and barbeques!
Ingredients
- 2 cups green cabbage, thinly sliced or shredded
- 1 cup purple cabbage, thinly sliced or shredded
- 1/2 cup carrot, grated
- 3 green onions, sliced
- 1 baby bok choy, sliced thinly
- 2 tablespoons cilantro, chopped
- 1 package Ramen noodles, with flavor packet removed
- 1/2 cup sliced almonds
- 2 tablespoons sesame seeds
- Non-stick spray
- 1/4 cup seasoned rice vinegar
- 2 tablespoons avocado oil (or other neutral oil)
- 1 tablespoon sesame oil
- 2 tablespoons low salt soy sauce
- 1 clove minced garlic
- 1 1" knob fresh ginger, peeled and grated finely
Instructions
- Chop thinly or shred green and red cabbage, grate carrot, chop green onion, baby bok choy and cilantro. Place all but cilantro in a large salad bowl.
- Spray medium size frying pan with non-stick cooking spray. Remove the seasoning packet from the ramen noodles and crush them up into small pieces in the package with your hands. Place crushed ramen noodles, sliced almonds and sesame seeds in frying pan and saute, stirring constantly, until they are golden brown over medium high heat. Remove from the heat and cool.
- Mix rice vinegar, avocado oil, sesame oil, soy sauce, minced garlic and finely shredded ginger in a small bowl and whisk together. Alternatively you may place the ingredients into a canning jar with a lid and shake them together until combined.
- Add toasted ramen noodles, sliced almonds and sesame seed mixture to the salad and toss lightly.
- Add cilantro and dressing and toss until salad is coated with dressing. Garnish top if desired with additional cilantro.
- Serve immediately. May refrigerate any leftovers.
Nutrition
Calories: 181kcal
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