Ramen Noodle Salad
A crunchy, colorful cold noodle dish packed with fresh veggies, toasted ramen, and a zingy sesame-soy dressing. Perfect for summer dinners, potlucks, or a healthy meal prep option.
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.
Notes
Use whole grain ramen noodles for a healthy twist or swap cabbage for kale. For a nut-free option, replace almonds with sunflower seeds. Chilling the salad for 10-15 minutes is recommended to maintain texture and flavor.
Nutrition
Calories: 350kcal
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