Description
Cold Ramen Salad is the ultimate summer dish that combines the refreshing crunch of fresh vegetables with the satisfying texture of chilled ramen noodles. Perfect for warm days, this vibrant salad is easy to prepare and packed with flavor, making it an ideal choice for picnics, barbecues, or light weeknight dinners. Its colorful presentation and delightful taste are sure to impress your family and friends. Dive into this refreshing recipe and enjoy every bite!
Ingredients
Scale
- 4 oz ramen noodles
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- 1 cup carrots, shredded
- 1/2 cup green onions, sliced
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
Instructions
- Cook ramen noodles according to package instructions; drain and rinse under cold water.
- In a large bowl, combine diced cucumber, bell peppers, shredded carrots, and sliced green onions.
- In a separate bowl, whisk together soy sauce, sesame oil, and rice vinegar for the dressing.
- Add cooled noodles to the vegetable mixture; pour dressing over and toss gently until everything is well-coated.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cooking required after noodles
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 290
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg