The BEST Ramen Noodle Salad #healthy #salad

The BEST Ramen Noodle Salad #healthy #salad

I will in general spare "best" for the things that are without question the best I've at any point had or plan to have once more. This Ramen Noodle Salad? It IS the best – and I will disclose to you why!

To begin with, there's no flavoring bundle of flavors utilized in this formula. The dressing is made basically with oil, vinegar, sugar, and soy sauce. It is flawless that way. Second, the noodles are not broken crude straightforwardly into the serving of mixed greens. They're sautéed in margarine alongside fragmented almonds and sesame seeds. Those hot rich minutes in the skillet have a significant effect!

This is a sweet and tart Asian dressing over new cabbage and green onions, with all the crunch you could need from rich fresh almonds, noodles, and sesame seeds. I will wager that you will love this plate of mixed greens each and every piece as much as I do.

Also try our recipe Mixed Greens Salad with Balsamic Vinaigrette

The BEST Ramen Noodle Salad #healthy #salad #keto #diet #sidedish

Sweet, tangy, crunchy Asian Ramen Noodle Salad is a great side dish for summer potlucks, barbecues, or to serve with your dinner any day of the week.

  • 2 tablespoons butter
  • 3 ounce package ramen noodles, seasoning packet removed
  • 1/2 cup slivered almonds
  • 3 tablespoons sesame seeds
  • 1 1/2 lbs Napa cabbage, about 8-10 cups shredded
  • 1 bunch green onions, sliced thin, about 1/2 cup
Dressing Ingredients
  • 1/2 cup light flavored olive oil
  • 1/4 cup plain white vinegar
  • 1/2 cup white sugar
  • 2 tablespoons low-sodium soy sauce

  1. To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a medium saucepan. Stir and bring to a boil. Remove from the heat after boiling. Let the dressing cool completely before pouring it over the salad.
  2. Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use).  Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
  3. Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
  4. Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.

Read more our recipe : Avocado Quinoa Salad

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