Sandra's Party Salad recipe

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Ingredients

1 ½ heads bok choy, sliced
1 head napa cabbage, sliced
2 carrots, diced, or more to taste
1 red bell pepper, diced
2 (3 ounce) packages ramen noodles, crushed, with seasoning packet
1 (3 ounce) package sunflower seeds
1 (3 ounce) package sliced almonds
2 tablespoons white sugar
½ cup olive oil
3 tablespoons soy sauce
3 tablespoons cider vinegar
2 tablespoons peanut butter
2 teaspoons white sugar
½ teaspoon curry powder
¼ teaspoon red pepper flakes

Nutrition Info

225.1 calories
carbohydrate: 11.9 g
cholesterol: : -
fat: 18.4 g
fiber: 3.2 g
protein: 5.6 g
saturatedFat: 2.3 g
servingSize: -
sodium: 337.2 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix bok choy, napa cabbage, carrots, and bell pepper together.

  2. Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.

  3. Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.

  4. Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.

  5. Toss vegetables, noodle mixture, and dressing together. Serve immediately.

Recipe Yield

12 servings

Recipe Note

The ultimate party or potluck dish... bring copies of this recipe because everyone will be asking! Make sure to not mix everything together until the very last minute as the noodles will get soft after a few hours and lose their special crunch.

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