Description
A zesty, crunchy delight that combines fresh cabbage and tender ramen noodles, perfect for potlucks or quick weeknight meals.
Ingredients
Scale
- 2 packs Ramen Noodles (discard seasoning packets)
- 4 cups Green Cabbage, shredded
- 1 cup Carrots, grated
- 1/2 cup Green Onions, chopped (white and green parts)
- 1/2 cup Sunflower Seeds, toasted
- 1/4 cup Low-Sodium Soy Sauce
- 2 tbsp Rice Vinegar (or apple cider vinegar)
- 1 tbsp Sesame Oil
- 1 tsp Sugar
Instructions
- Boil water in a pot and cook ramen noodles according to package instructions. Drain and rinse under cold water to cool.
- Shred the cabbage, grate the carrots, and chop the green onions.
- In a small skillet over medium heat, toast sunflower seeds until golden brown.
- In a bowl, combine soy sauce, rice vinegar, sesame oil, and sugar. Whisk until smooth.
- In a large bowl, combine cooled ramen noodles, chopped cabbage, carrots, green onions, and sunflower seeds. Pour dressing over the salad and toss gently.
- Transfer to serving plates or a large bowl; drizzle with extra dressing if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: - For added nutrition, consider including bell peppers or snap peas. - Store leftovers in an airtight container in the fridge for up to four days. To maintain crunchiness when made ahead of time, mix in dressing just before serving.