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Cold Ramen Noodle Salad Recipe

Cold Ramen Noodle Salad Recipe
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★★★★★

5.2 from 9 reviews

A vibrant and refreshing Cold Ramen Noodle Salad perfect for a light lunch or side dish. This recipe features crunchy fresh vegetables tossed with chewy ramen noodles and a tangy, savory dressing made with soy sauce, rice vinegar, sesame oil, and fresh ginger. It’s quick to prepare, served chilled, and can easily be adapted to vegan diets by substituting honey with maple syrup.

Ingredients

Scale

Noodles and Vegetables

  • 2 packs instant ramen noodles (seasoning packets discarded)
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 2 green onions, finely chopped
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon sesame seeds

Dressing

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • Juice of ½ lime

Instructions

  1. Cook Noodles: Boil ramen noodles according to package directions but reduce the cook time by about one minute for a firmer texture. Drain and immediately rinse under cold water to halt the cooking process.
  2. Prepare Vegetables: In a large mixing bowl, combine shredded purple cabbage, shredded carrots, thinly sliced red bell pepper, finely chopped green onions, chopped fresh cilantro, and sesame seeds.
  3. Make Dressing: In a separate bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), freshly grated ginger, minced garlic, and lime juice until the dressing is well blended.
  4. Toss Salad: Add the cooled ramen noodles to the bowl with vegetables, pour over the dressing, and toss thoroughly until everything is evenly coated.
  5. Chill and Serve: Place the salad in the refrigerator for 15–30 minutes to allow the flavors to meld. Alternatively, serve immediately, as the salad tastes delicious either way.

Notes

  • You can customize this salad by adding cooked chicken, tofu, or edamame for additional protein.
  • For a spicier kick, consider adding a teaspoon of chili flakes or sriracha to the dressing.
  • Use gluten-free soy sauce to make this salad gluten-free.
  • The salad is best served within 24 hours of preparation to maintain freshness and texture.
  • To keep noodles from clumping, you can toss them in a little sesame oil before mixing with the vegetables.

Nutrition

Keywords: cold ramen salad, ramen noodle salad, asian noodle salad, cold noodle salad, vegan ramen salad, sesame dressing noodle salad

Find it online: https://cookwithruby.com/cold-ramen-noodle-salad-recipe/