Description
This quick and colorful summer ramen salad is the perfect dish for potlucks and light meals, combining crunchy veggies with a delicious dressing.
Ingredients
- 2 packs of ramen noodles (plain or flavor packets discarded)
- 1 cup of shredded carrots
- 1 cup of sliced cucumbers
- 1 cup of bell peppers (assorted colors)
- 1/2 cup of chopped green onions
- 1/2 cup of cilantro (optional)
- 1/4 cup of sesame seeds (toasted optional)
- 1/3 cup of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of sesame oil
- 1 tablespoon of honey
Instructions
- Cook the ramen noodles according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the noodles, carrots, cucumbers, bell peppers, green onions, and cilantro. Toss well.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey. Adjust for taste.
- Pour the dressing over the salad and toss to combine, ensuring the dressing coats all the noodles.
- Sprinkle sesame seeds on top before serving. Optionally add extra cilantro or green onions.
Notes
Let the salad sit for a few minutes to allow flavors to mingle, but don’t let it sit too long or everything will get limp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian