Cold Ramen Noodle Salad

• servings: 8 servings
• active time: 50 minutes
• total time: 55 minutes

Ingredients

2 (3-ounce) packages instant ramen noodles (seasoning packet discarded) or 6 ounces fresh ramen noodles

2 cups shredded green or napa cabbage

1½ cups diced English or Persian cucumber

1 large red bell pepper, thinly sliced

3 green onions, white and green parts, thinly sliced

⅓ cup roughly chopped fresh cilantro leaves

⅓ cup roughly chopped fresh basil leaves

½ cup roasted, chopped peanuts

2 teaspoons sesame seeds, white or black

2 tablespoons vegetable oil

1 tablespoon toasted sesame oil

1 teaspoon lime zest

3 tablespoons lime juice, from 2-3 limes

2 tablespoons brown sugar

2 tablespoons fish sauce

1 teaspoon chili paste, we like sambal oelek

1 teaspoon minced, peeled fresh ginger

Directions

Bring a medium pot of water to a boil over high heat. Add the ramen noodles and cook until al dente, about 2 minutes. Drain then run under cold water to cool.

Meanwhile, make the dressing. In a small bowl, combine the vegetable oil, sesame oil, lime zest, lime juice, brown sugar, fish sauce, chili paste, and ginger. Stir until the brown sugar dissolves.

In a large bowl, add the cooked ramen noodles, cabbage, cucumber, bell pepper, green onion, cilantro, and basil. Pour the dressing over the salad and toss until everything is fully coated.

Cover and chill in the refrigerator for 15-30 minutes. Before serving, top with peanuts and sesame seeds.

Nutrition

• Calories: 171
• Total Fat: 11 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 190 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 4 g