This no-cook Ramen noodle salad recipe is a must have for potlucks or fast lunches.
Ramen noodles are crumbled and mxixed with shredded cabbage and bean sprouts in a tangy-sweet and savory dressing.
- It’s tremendous simple to arrange, with no cooking required. Use packaged slaw combine to save time.
- Make forward: Refrigerate to let flavors develop and noodles soften.
- Asian salad with ramen noodles is an ideal take-along dish.
- Simply customizable, it tastes nice with any type of chopped veggie.
Elements for Ramen Salad
Ramen noodles: You should use any taste of instantaneous ramen; I most frequently use hen taste. Save the seasoning packet; it provides nice taste to the dressing!
Cabbage: Use shredded cabbage or coleslaw combine. When you can lower it thinly with a pointy knife, shredding it with both a meals processor or mandolin could make this process very easy. Broccoli slaw is one other nice possibility. I like including bean sprouts for a crisp freshness.
Almonds: I like to make use of slivered almonds. For the very best taste, add them to a dry skillet and prepare dinner over medium warmth, stirring incessantly, till they’re toasted and aromatic. Add or substitute sunflower seeds or sesame seeds for an additional crunch!
Dressing: The dressing is a primary French dressing, and including the seasoning packet from the noodles provides plenty of taste.
Variations
- Add grilled hen or shrimp to make it a full meal.
- Finely chop different veggies like broccoli, cauliflower, or bell peppers.
The right way to Make Ramen Noodle Salad
- In a big bowl, add the cabbage (recipe beneath).
- Break up the noodles and add them to the cabbage combination.
- Mix the dressing components with the seasoning packet and shake in a jar to mix.
- Pour dressing over the noodle and cabbage combination, toss, and refrigerate.
This recipe doesn’t require cooking the ramen noodles. Combine them nicely forward of time, and so they’ll take in a few of the sauce and soften.
Storing Ramen Noodle Salad
- Make your ramen noodle salad not less than two hours forward so the noodles can soften within the fridge. Should you favor further crunchy noodles, then assemble simply earlier than serving.
- Leftovers may be saved within the fridge for as much as 2 days. Stir them earlier than reserving to refresh the flavors once more.
Moveable Potluck Salad Recipes
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Ramen Noodle Salad
Ramen Noodle Salad is a potluck favourite! Crisp cabbage, bean sprouts, shredded carrots, and ramen noodles with an Asian French dressing dressing.
Forestall your display from going darkish
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In a big bowl, mix coleslaw, pink pepper (if utilizing) & inexperienced onions.
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Break up the ramen noodles and add them (raw) to the cabbage combination.
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Add all dressing components, together with the seasoning packets from the ramen, right into a jar with a lid. Shake nicely to mix.
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Pour the dressing over the salad and toss to mix. Refrigerate for not less than 1 hour.
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Prime with almonds and sesame seeds earlier than serving.
I take advantage of hen flavored ramen noodles, however you should use any taste.
Retailer leftovers in an hermetic container within the fridge for as much as 2 days. Stir earlier than serving once more.
Energy: 134 | Carbohydrates: 11g | Protein: 2g | Fats: 9g | Saturated Fats: 7g | Sodium: 40mg | Potassium: 287mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5975IU | Vitamin C: 44.1mg | Calcium: 47mg | Iron: 0.9mg
Vitamin data supplied is an estimate and can range primarily based on cooking strategies and types of components used.
Course Salad, Aspect Dish
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