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A crunchy, colorful cold noodle dish that comes together in minutes—no cooking required, just a quick toss and you’re ready to dig in.
Full Recipe Introduction
Here’s the thing: Ramen Noodle Salad is not your average college-dorm snack. It’s a light Asian cuisine–inspired salad packed with fresh veggies, toasted ramen, and a zingy sesame-soy dressing. Perfect for summer dinner, potlucks, or a healthy eating switch-up when you crave something cold and vibrant. I first fell in love with this easy recipe at a friend’s BBQ years ago—she served it alongside grilled shrimp, and I was hooked. Since then, I’ve tweaked the dressing, swapped in crunchy cabbage, and added cilantro for a blast of freshness.
Why You’ll Love This Recipe
- No oven or stove needed—just boiling water for the noodles.
- Ready in under 20 minutes (including chilling time).
- Vegetarian option: just skip the chicken and double down on edamame.
- Cold noodle dish that stays crisp in the fridge—great for meal prep.
- Crunchy ramen noodle topping adds an unexpected bite.
- Flavorful dressing balances sweet, salty, and tangy notes.
- Budget-friendly ingredients you probably already have.
- Perfect for summer dinner, quick meal, or backyard gatherings.
Ingredients
• 2 (3-oz) packs ramen noodle seasoning packets discarded (or reserve for another use)
• 4 cups shredded green cabbage (about ½ small head)
• 1 cup shredded red cabbage (for color!)
• 1 red bell pepper, thinly sliced
• 2 carrots, peeled into ribbons (use a Y-peeler)
• 3 green onions, thinly sliced on the diagonal
• ¼ cup chopped fresh cilantro (optional, but I love it)
• ½ cup shelled edamame, thawed (for protein—Bob’s Red Mill brand is great)
• 2 crunchy ramen noodle cakes, broken into bite-size pieces
• ½ cup roasted sliced almonds or cashews (substitute peanuts if you like)
For the dressing:
• ¼ cup low-sodium soy sauce (Kikkoman)
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup (vegetarian option)
• 1 tbsp toasted sesame oil (Eden Foods brand)
• 1 tbsp neutral oil (canola or avocado)
• 1 tsp freshly grated ginger (or ½ tsp ground if you’re in a pinch)
• 1 small garlic clove, minced
• Pinch of red pepper flakes (for a little heat—optional)
Tip: Use whole grain ramen noodles for a healthier twist, or swap cabbage for kale if you prefer.
Directions
- Prep the noodles: Place ramen noodle cakes in a large heatproof bowl. Pour 2 cups of just-boiled water over them—enough to cover. Cover with a plate and let sit 2 minutes until noodles soften but remain slightly firm. Drain thoroughly and let cool.
- Whisk the dressing: While noodles rest, combine soy sauce, rice vinegar, honey, sesame oil, neutral oil, ginger, garlic, and red pepper flakes in a jar. Shake or whisk until emulsified—dressing should cling to a spoon.
- Toss greens and veggies: In a spacious salad bowl, layer shredded green and red cabbage, bell pepper, carrot ribbons, green onions, cilantro, and edamame.
- Add noodles and mix: Break up cooled ramen noodles with your fingers and add them to the bowl. Pour half the dressing over the salad and toss gently; add more dressing to taste.
- Top with crunch: Sprinkle toasted almonds or cashews and broken ramen pieces on top for that signature texture.
- Chill & serve: Cover and refrigerate at least 10 minutes—this helps flavors meld and noodles stay crisp. Serve cold, straight from the fridge.
Servings & Timing
Makes 4–6 side salad servings (or 2 generous lunch portions)
Prep Time: 10 minutes
Rest/Chill Time: 10–15 minutes (you can skip chilling if you’re in a hurry, but I don’t recommend it!)
Total Time: About 25 minutes
Variations
• Spicy Sriracha Twist: Stir 1 tbsp Sriracha into the dressing for a kick.
• Peanut Butter Dream: Swap honey for 1½ tbsp creamy peanut butter—whisk until smooth.
• Gluten-Free Swap: Use gluten-free rice noodles or GF ramen cakes plus tamari.
• Shrimp Boost: Add 8–10 oz cooked shrimp for a pescatarian protein lift.
• Tropical Vibe: Toss in ½ cup diced mango and toasted coconut flakes.
• Herb Remix: Replace cilantro with Thai basil or mint for a fresh aroma.
Storage & Reheating
• Store in an airtight container in the refrigerator for up to 3 days—no soggy noodles here, promise.
• Avoid freezing; the fresh veggies and dressing don’t thaw well.
• Make-ahead advice: Prep all components separately (shredded veggies, dressed noodles) the night before; toss together just before serving.
Notes
I learned that if you skip chilling altogether, the dressing can make cabbage a bit soggy—so give it those 10–15 minutes. Also, to keep those ramen bits crunchy, don’t dress them until right before serving. Once, I swapped almonds for sunflower seeds to accommodate a nut-free picnic crowd—worked like a charm!
FAQs
Q: Can I make this dairy-free?
A: Absolutely—there’s no dairy here! It’s naturally vegan if you use maple syrup instead of honey.
Q: Will the ramen bits stay crunchy?
A: Yes, if you add them just before serving. Tossing them too early makes them soggy.
Q: How can I lighten up the dressing?
A: Replace half the oil with water and skip the nuts on top. You’ll still get great flavor.
Q: What if I don’t like cabbage?
A: Swap with shredded kale or napa cabbage, or even romaine lettuce.
Q: Is this salad spicy?
A: Only if you add red pepper flakes or Sriracha—otherwise it’s mild and tangy.
Q: Can I prep for a crowd?
A: Sure—double everything and toss in a large, sealable bowl.
Q: Any tip for cutting dicing time?
A: Grab a mandoline for perfect, even slices in seconds.
Q: How do I make it more filling?
A: Stir in cooked chicken, tofu cubes, or extra edamame.
Conclusion
This Ramen Noodle Salad strikes the perfect balance between crunchy, colorful, and crave-worthy, making it an ideal cold noodle dish for summer dinner or a quick meal fix. Give it a whirl, and let me know how you customized yours—drop a comment below or tag your pics on Instagram. Happy salad tossing!
Ramen Noodle Salad
Ingredients
- Ramen noodle seasoning packets discarded (or reserve for another use)
- 4 cups shredded green cabbage about ½ small head
- 1 cup shredded red cabbage for color
- 1 red bell pepper thinly sliced
- 2 carrots peeled into ribbons (use a Y-peeler)
- 3 green onions thinly sliced on the diagonal
- ¼ cup chopped fresh cilantro optional, but adds freshness
- ½ cup shelled edamame thawed (for protein)
- 2 crunchy ramen noodle cakes broken into bite-size pieces
- ½ cup roasted sliced almonds or cashews substitute peanuts if desired
- ¼ cup low-sodium soy sauce Kikkoman
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup vegetarian option
- 1 tbsp toasted sesame oil Eden Foods brand
- 1 tbsp neutral oil canola or avocado
- 1 tsp freshly grated ginger or ½ tsp ground if needed
- 1 small garlic clove minced
- Pinch red pepper flakes for a little heat (optional)
Instructions
- Soak ramen noodle cakes in just-boiled water, drain and cool.
- Combine soy sauce, rice vinegar, honey, oils, ginger, garlic, and red pepper flakes.
- Layer cabbage, bell pepper, carrot ribbons, green onions, cilantro, and edamame in a bowl.
- Break up noodles and mix with dressing, then add to the veggies.
- Sprinkle almonds or cashews and ramen pieces on top for texture.
- Refrigerate to meld flavors and keep noodles crisp. Serve cold.
