Chinese Coleslaw with Ramen Noodles
A vibrant and crunchy salad featuring a medley of fresh vegetables and ramen noodles, perfect for picnics or light meals.
Ingredients
Main Ingredients
- 1 package ramen noodles Discard the seasoning packet.
- 4 cups shredded cabbage (green and/or red) Mixing both colors is recommended.
- 1 cup shredded carrots Adds color and sweetness.
- 1/2 cup sliced green onions For freshness.
- 1/2 cup slivered almonds Can be toasted for extra flavor.
Dressing
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar Adjust for sweeter dressing.
Instructions
Preparation
- Break the ramen noodles into small pieces and discard the seasoning packet.
- In a large mixing bowl, combine the broken ramen noodles, shredded cabbage, shredded carrots, and sliced green onions.
Dressing
- In a separate bowl, whisk together vegetable oil, rice vinegar, soy sauce, and sugar until the sugar is fully dissolved.
Combining
- Pour the dressing over the salad mixture and gently toss everything together to ensure all ingredients are coated.
- Let the salad sit for 10 to 15 minutes to allow flavors to meld.
- Toss the salad again before serving and enjoy as a side dish or light meal.
Notes
Use fresh vegetables for the best taste. The salad can be prepared a few hours in advance; just keep the dressing separate until ready to serve.