Ingredients and Weight:
- Ramen noodles: 2 packages (3 ounces each)
- Broccoli florets: 12 ounces
- Carrots: 8 ounces, shredded
- Red cabbage: 6 ounces, shredded
- Green onions: 4, thinly sliced
- Sesame seeds: 2 tablespoons
- Almonds: 1/2 cup, chopped
For the Dressing:
- Mayonnaise: 1/2 cup
- Sour cream: 1/4 cup
- Rice vinegar: 2 tablespoons
- Soy sauce: 2 tablespoons
- Honey: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Salt and pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cook the ramen noodles according to the package directions. Drain and rinse with cold water.
- Steam or roast the broccoli florets until tender-crisp, about 5-7 minutes.
- In a large bowl, combine the noodles, broccoli, carrots, cabbage, green onions, sesame seeds, and almonds.
- In a small bowl, whisk together the dressing ingredients.
- Pour the dressing over the salad and toss to coat.
Nutritional Information (per serving):
- Calories: 300
- Fat: 15 grams
- Carbohydrates: 35 grams
- Protein: 10 grams
Dish Characteristics:
- Crunchy and flavorful
- Packed with vegetables
- Light and refreshing
- Perfect for a quick and easy lunch or dinner
User Comments:
- "This salad is so delicious and satisfying. I love the combination of textures and flavors."
- "It's so quick and easy to make, and it's a great way to use up leftover broccoli."
- "I've made this salad several times now, and it always gets rave reviews from my guests."
Special Precautions and Tips:
- If you don't have rice vinegar, you can substitute apple cider vinegar or white vinegar.
- If you want to add a bit of heat to the salad, you can add a teaspoon or two of sriracha or red pepper flakes to the dressing.
- If you don't have sesame seeds, you can substitute sunflower seeds or chopped peanuts.
