Crispy Ramen Salad
A refreshing and crunchy salad made with slightly expired instant ramen noodles, ensuring food safety and reducing food waste.
Ingredients
- 2 packs of slightly expired instant ramen noodles
- 1 cup shredded cabbage
- 1/2 cup shredded carrot
- 1/4 cup sliced cucumber
- 1/4 cup chopped green onions
- 2 tablespoons sesame seeds
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
Instructions
1. Cook the instant ramen noodles according to package instructions, then drain and set aside to cool.
2. In a large bowl, combine the shredded cabbage, shredded carrot, sliced cucumber, chopped green onions, and sesame seeds.
3. In a separate small bowl, whisk together the rice vinegar, soy sauce, honey, and sesame oil to make the dressing.
4. Break the cooled cooked ramen noodles into small pieces and add them to the bowl with the vegetables.
5. Pour the dressing over the salad and toss until everything is well coated.
6. Let the salad sit for about 10 minutes to allow the flavors to meld together.
7. Serve the crispy ramen salad as a refreshing side dish or add some protein like grilled chicken or tofu for a complete meal.