A refreshing ginger vinaigrette seasons this side salad. The noodles are added uncooked. They soften some while chilling, but still add crunch.

Source: Midwest Living


Recipe Summary

25 mins
2 hrs to 3 hrs
Max Servings:


Ingredient Checklist


For dressing:
  • In a screw-top jar, combine the seasoning packet from the ramen noodles, the salad oil, rice vinegar, sugar, teriyaki sauce, ginger, sesame oil, and crushed red pepper. Cover and shake well to dissolve seasonings. Set aside. Cover ramen noodles and set aside.

Instructions Checklist
  • In a large bowl, combine cabbage, mushrooms, pea pods, and sweet pepper. Shake dressing well; pour over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 3 hours.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, break dry ramen noodles into small pieces. Add noodles to cabbage mixture; toss lightly to mix. Serve topped with toasted sesame seeds. Makes 4 to 6 side-dish servings.

*Toasting Sesame Seeds:

Spread the seeds in a single layer in a small shallow baking pan. Bake, uncovered, in a 350 degree F oven for 5 to 10 minutes, stirring once or twice so seeds do not burn.

Nutrition Facts

310 calories; total fat 21g; saturated fat 4g; cholesterolmg; sodium 589mg; carbohydrates 26g; fiber 4g; protein 6g; vitamin a 2381IU; vitamin c 79mg; calcium 40mg; iron 1mg.