Tuna Ramen Salad
Have your carbs, protein, and vegetables all in one bowl with this Tuna Ramen Salad. Soft and chewy instant noodles are coated with a sweet, spicy, and tangy sauce and a variety of fresh vegetables bring an added crisp freshness to this quick easy salad. Enjoy this Asian-inspired Tuna Ramen Salad in under 30 minutes!
Ingredients
Cooking Instructions
step 1
Add the Gochujang (1 1/2 Tbsp), Garlic (1 Tbsp), Toasted White Sesame Seeds (1 Tbsp), Soy Sauce (2 Tbsp), Apple Cider Vinegar (1 Tbsp), Honey (1/2 tsp), Sesame Oil (1 Tbsp), and Sprite (3 Tbsp) to a mixing bowl. Mix until well combined. Set aside.
step 2
Fill the pot with Water (4 cups), and bring it to a boil. Add the Ramen Noodles (2 pckg) and cook until al dente according to the package instructions.
step 3
Once the noodles are cooked, use a colander to drain the water and place them into an ice bath or rinse them under running cold water. Drain the extra water—place them in a large mixing bowl.
step 4
Add the Canned Tuna in Water (1 can), Kimchi (1/2 cup), and sauce into the bowl with noodles. Mix the ingredients together with your hands.
step 5
Transfer the noodles to a deep plate. Top with Cucumber (1), Carrot (1/2), Red Cabbage (4 Tbsp), sliced and roughly chopped Lettuce (2 1/2 cups), Cherry Tomato (1/2 cup), and Avocado (1).
step 6
Sprinkle with Toasted White Sesame Seeds (1 Tbsp). Serve immediately.
