Vegetable and Noodle Crunch
Get ready to tantalize your taste buds with this vibrant and irresistible Vegetable and Noodle Crunch! This quick and easy salad recipe combines crispy toasted ramen noodles and almonds with a colorful medley of fresh veggies like shredded green and red cabbage, julienned carrots, and red bell pepper. Tossed in a savory-sweet dressing made with soy sauce, rice vinegar, sesame oil, and honey (or maple syrup for a vegan twist), this dish delivers a delightful balance of crunch, flavor, and nutrition. Perfect as a refreshing side dish or light meal, it comes together in just 25 minutes and is best enjoyed fresh for maximum texture. Whether you're hosting a potluck or craving something flavorful and wholesome, this recipe is a must-try for lovers of crunchy salads!
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Recipe Information
Ingredients
- 2 packs Instant ramen noodles (no seasoning packet needed)
- 3 cups Green cabbage, shredded
- 2 cups Red cabbage, shredded
- 1 cup Carrots, julienned
- 1 medium Red bell pepper, thinly sliced
- 3 stalks Green onions, finely chopped
- 0.5 cup Cilantro, chopped (optional)
- 0.5 cup Sliced almonds, toasted
- 2 tablespoons Sesame seeds, toasted
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Sesame oil
- 1 tablespoon Honey (or maple syrup for vegan option)
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C) and crumble the instant ramen noodles into small bite-sized pieces. Spread them on a baking sheet along with the sliced almonds.
Toast the noodles and almonds in the oven for about 5 minutes or until they are golden brown and fragrant. Stir halfway through to ensure even toasting. Remove from the oven and set aside to cool.
In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, julienned carrots, sliced red bell pepper, chopped green onions, and chopped cilantro (if using).
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, vegetable oil, salt, and black pepper to create the dressing.
Pour the dressing over the vegetable mixture and toss thoroughly to ensure all the vegetables are well coated.
Add the toasted noodles, almonds, and sesame seeds to the bowl and gently toss again to combine.
Serve immediately for maximum crunchiness, or refrigerate for up to 2 hours before serving. Enjoy your Vegetable and Noodle Crunch!
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3151 mg | 137% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 48.3 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2773 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
