Ramen Noodle Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy cabbage salad with ramen noodles, cashews, and sunflower seeds tossed in a ginger-sesame dressing. This Asian-inspired side is perfect for potlucks and summer meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 (3 oz.) packages ramen noodles (any flavor, spice packet discarded)
- 1 tbsp butter
- 8 cups (14 oz. bag) dry tri-colored coleslaw mix
- ½ cup snap peas (halved)
- 3 scallions (diced)
- ½ cup toasted cashews (roughly chopped)
- ¼ cup sunflower seeds ((shelled))
- ½ cup vegetable oil
- 1/3 cup rice vinegar
- 2 tbsp granulated sugar
- ½ tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp finely minced garlic
- 1 tsp finely minced ginger
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 441mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 213mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 441MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.