Coleslaw Ramen Noodle Salad
Kelly Jensen
This vegan ramen noodle salad is light and crunchy, loaded with vegetables, and so easy to meal prep and make ahead. It was so good, I made it 2 weeks in a row for my lunch! I can't get enough of this crunchy, tasty salad.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Lunch, Salad
Cuisine American, Asian
Servings 2 servings
Calories 198 kcal
For the Salad 1 3-ounce package ramen noodles crushed in to small pieces 1 12-ounce bag coleslaw mix 1/4 cup peanuts 1 teaspoon sesame seeds to top For the Dressing 1/2 flavor packet from the ramen 2 tablespoons vegetable oil 1 tablespoon rice vinegar 1 teaspoon maple syrup 1 teaspoon sesame oil 1/2 lime juiced
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In a large bowl, add the crushed ramen noodles, coleslaw mix, peanuts, and sesame seeds.
To a mason jar, add all the dressing ingredients, and shake well to combine. Pour dressing over the salad and toss well.
Garnish with extra sesame seeds before serving - enjoy!
Calories: 198 kcal Carbohydrates: 21 g Protein: 7 g Fat: 11 g Saturated Fat: 2 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 5 g Sodium: 84 mg Potassium: 623 mg Fiber: 6 g Sugar: 9 g Vitamin A: 11372 IU Vitamin C: 63 mg Calcium: 102 mg Iron: 2 mg
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