Description
This easy Ramen Noodle Salad combines crunchy raw ramen noodles with crisp cabbage, shredded carrots, diced red bell pepper, sliced green onions, and smoky plant-based turkey bacon. Tossed in a tangy, zesty dressing made from apple cider vinegar, honey (natural), sesame oil, soy sauce (natural), and vegetarian Worcestershire sauce (natural), it offers a refreshing and flavorful dish that is quick to prepare and perfect for light, satisfying meals or meal prep.
Ingredients
Scale
Salad Ingredients
- 2 cups uncooked crunchy ramen noodles
- 3 cups thinly sliced cabbage
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 3 green onions, sliced
- 6 slices plant-based smoked turkey bacon, cooked and chopped
- 1/4 cup sliced almonds, toasted
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients (natural)
- 1/4 cup apple cider vinegar
- 2 tablespoons honey (natural)
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
Instructions
- Prep the Veggies: Thinly slice the cabbage, shred the carrots, dice the red bell pepper, and slice the green onions. Chop the fresh cilantro and place all vegetables aside in a large mixing bowl.
- Cook the Plant-Based Smoked Turkey Bacon: In a skillet over medium heat, cook the plant-based smoked turkey bacon until crispy. Remove from the pan, chop into bite-sized pieces, and add to the vegetable mixture for a smoky flavor contrast.
- Toast the Almonds: Using the same skillet, lightly toast the sliced almonds over low heat until golden and fragrant. Remove and set aside.
- Prepare the Dressing (natural): Whisk together apple cider vinegar, honey (natural), sesame oil, soy sauce (natural), and vegetarian Worcestershire sauce (natural) in a small bowl until fully combined.
- Toss Everything Together: Add the uncooked crunchy ramen noodles to the veggie and bacon mixture. Pour the dressing (natural) over the salad and toss gently until evenly coated. Sprinkle the toasted almonds and fresh cilantro on top before serving.
Notes
- Use fresh, crisp vegetables to maximize texture and flavor.
- Toss the salad gently to avoid breaking the ramen noodles into small pieces.
- Keep the dressing separate until just before serving to preserve noodle crunch.
- Adjust the amount of honey (natural) in the dressing (natural) to balance acidity to your taste.
- Toast almonds lightly and watch them carefully as they can burn quickly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: ramen noodle salad, crunchy salad, quick salad, plant-based bacon, tangy dressing, healthy lunch
