Ramen Noodle Salad
8 servings
15 minutes
Ramen noodle salad is a refined combination of freshness and crunch that embodies the rich traditions of Chinese cuisine. Ramen noodles, typically used in soups, play an unexpected yet delightful role here, harmonizing with crispy cabbage and aromatic green onions. Sesame and almonds add a nutty depth of flavor, while the dressing of vinegar, vegetable oil, and spices gives the dish a light zest and freshness. This salad is perfect as a standalone dish or as a side, especially on warm days when you crave something light yet satisfying. With marination for several hours, all ingredients reveal their flavors, creating a harmonious and memorable dish suitable for both everyday tables and special occasions.
1
First, mix the chopped cabbage and onion in a separate bowl; set aside. Combine all the ingredients needed for the salad dressing and chill. Then, toast the sesame seeds and almonds in a pan over medium heat.
- White cabbage: 1 piece
- Spring onion: 75 g
- Sesame seeds: 4 tablespoons
- Almond: 80 g
2
Prepare the noodles according to the instructions on the package; remove from the pot and cut into small pieces. In a large bowl, mix all the ingredients (except for sesame seeds) and let the mixture steep for 2-3 hours.
- Noodles: 800 g
- White cabbage: 1 piece
- Spring onion: 75 g
- Almond: 80 g
- Sugar: 4 tablespoons
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Vinegar: 6 tablespoons
- Vegetable oil: 1 glass
- Condiments and seasonings: to taste
3
Add sesame seeds last, just before serving the dish.
- Sesame seeds: 4 tablespoons
