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Knuspriger asiatischer Ramen-Nudelsalat Rezept mit Kohl, Karotten, Mie Nudeln

Crunchy Ramen Noodle Salad

An Asian-style ramen noodle salad recipe with crunch from instant noodles and lots of fresh vegetables. Perfect side dish for BBQs and summer picnics.
Course Salad
Category Asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 580 kcal
Autor Elle

Ingredients

For the salad:

  • 1/2 small head green cabbage, shredded (about 3 handfuls)
  • 1/4 small head red cabbage, 1 handful
  • 1 pointed red pepper, thinly sliced
  • 1 large carrot, thinly sliced with a mandoline (or shredded)
  • 3 green onions, thinly sliced
  • 100 g sunflower seeds, lightly toasted
  • 125 g dry ramen / instand noodles, uncooked and broken into small pieces

For the dressing:

  • 3 tablespoons extra-virgin olive oil (mild-tasting)
  • 1 1/2 tablespoons toasted sesame oil
  • 4 tablespoons unseasoned rice vinegar (Japanese)
  • 2 tablespoons honey (if vegan, substitute maple syrup or agave)
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juiced
  • 1 garlic clove, minced
  • 1 teaspoon fresh grated ginger
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste

Method

  1. In a large bowl, combine the cabbage, red pepper, carrot, green onions and instant noodles pieces. Toss everything together.
  2. In a small bowl, whisk together the oils, vinegar, honey, soy sauce, lime juice, garlic, ginger and salt and pepper. Pour the dressing over the cabbage mixture and toss well until evenly coated.
  3. Place the salad in the fridge, covered, for at least 30 minutes.
  4. Add the toasted sunflower seeds and toss again before serving.
  5. Taste and season with more salt and pepper if needed. Serve and enjoy!

Notes

  • To break up the instant noodles, place the noodles into a plastic bag and pound until broken into small pieces.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.