Dinner at the Zoo · by Sara Welch★ 5.0 (149)
Ramen Noodle Salad
NUTRITION · PER SERVING16M COOK
CAL 15%·PRO 9%
CARBS 22G30% OF CAL
3G FIBER8G SUGAR11G OTHER
FAT 23G68% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of cabbage, carrots, crunchy ramen noodles, and almonds tossed in an Oriental-style dressing. Perfect as a make-ahead side for crowds.
sidechinesesaladdairy freeveganvegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 packages ramen noodles (noodles broken into chunks, seasoning packets reserved)
- 1/2 cup sliced green onions
- 1/2 cup toasted slivered almonds
- 1/2 cup vegetable oil
- 1/3 cup rice vinegar
- 2 tablespoons sugar
At a glance
PER SERVING · TIME 16M
CAL 15%·PRO 9%
CARBS 22G30% OF CAL
3G FIBER8G SUGAR11G OTHER
FAT 23G68% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1m
- Sodium
- 472mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 472MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.