This Asian-inspired salad combines fresh vegetables with a tangy dressing and crunchy ramen topping for a delightful texture and flavor contrast.
Break the ramen noodles into small pieces while still in the package.
Breaking the noodles in the package minimizes mess and ensures even pieces.
Toast the ramen pieces in a frying pan over medium heat until golden brown, stirring frequently.
Keep stirring to prevent burning and achieve an even toast.
Chop the lettuce and green onions, and shred the carrot. Combine them in a large salad bowl.
Use a sharp knife for clean cuts and to preserve the freshness of the vegetables.
Whisk together the soy sauce, rice vinegar, sugar, and sesame oil in a mixing bowl to make the dressing.
Taste the dressing and adjust the sweetness or acidity to your preference.
Toss the vegetables with the dressing until evenly coated.
Add the dressing gradually to avoid over-dressing the salad.
Sprinkle the toasted ramen noodles on top just before serving.
Adding the ramen last ensures it stays crunchy for the best texture.
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