Asian Ramen Noodle Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy salad of toasted ramen noodles, sliced cabbage, carrots, and almonds tossed in a garlicky sesame dressing. Bright and slightly sweet with a nutty flavor, it works as a light side dish or lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 1/4 cup granulated sugar
- 2 cloves garlic (grated)
- 1 packet ramen noodle seasoning packet
- 1/4 cup rice vinegar (unseasoned)
- 2 tablespoons low-sodium soy sauce (or us low-sodium tamari if gluten free)
- 1 tablespoon toasted sesame oil
- 1/2 cup olive oil
- 1 cup sliced almonds
- 6 ounces instant ramen noodles (broken into small pieces)
- 1 pound green cabbage (thinly sliced)
- 8 ounces purple cabbage (thinly sliced)
- 2 ounces baby spinach (finely chopped)
- 1 bunch green onion (sliced, reserve some for serving)
- 1/2 cup carrots (sliced into pieces or matchsticks)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 10m
- Sodium
- 225mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 34mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 225MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.