Ramen Noodle Salad
Admin
May 31, 2024
/
5 mins read
This #FoodieFriday, we're sharing a recipe from BudgetByte$
This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.
Servings: 6
Total Time: 30 mins
Equipment
- Chef's Knife
- Cutting Board
- Whisk
Ingredients
- Vinaigrette
- 1/4 cup neutral salad oil
- 1/4 cup rice vinegar
- 2 Tbsp honey
- 2 tsp soy sauce
- 1 tsp ground ginger
- 1/4 tsp garlic powder
- 1 tsp toasted sesame oil
- Salad
- 6 cups shredded cabbage
- 1 carrot
- 4 green onions
- 1 3oz package instant ramen
- 1/4 cup sliced almons
- 2 cups shredded rotisserie chicken
Instructions
- Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
- Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
- Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.
Nutrition Facts
- Calories 292
- Carbohydrages 22 g
- Protein 17g
- Fat 16g
- Sodium 581 mg
- Fiber 3g