Ingredients
Ramen noodles
Shredded cabbage
Carrots, julienned
Red bell pepper, thinly sliced
Cucumber, diced
Green onions, chopped
Sesame seeds
Slivered almonds
Fresh cilantro, chopped
Soy sauce
Rice vinegar
Sesame oil
Honey
Garlic
Ginger
Directions
Cook the ramen noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process.
In a large mixing bowl, combine the cooked ramen noodles, shredded cabbage, julienned carrots, sliced red bell pepper, diced cucumber, and chopped green onions.
In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger to make the dressing.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Sprinkle sesame seeds, slivered almonds, and fresh cilantro over the salad for added flavor and texture.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together before serving.
Serve chilled and garnish with additional green onions and cilantro if desired.
Nutrition Facts
Calories:
320
Fat:
14
Carbohydrates:
42
Protein:
8
Sodium:
750
Fiber:
6
Sugar:
8
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