Description
Ramen Noodle Salad is a cold dish made with instant ramen noodles, fresh vegetables, and a savory-sweet dressing. Unlike traditional ramen soup, this recipe uses cooked and chilled ramen noodles, combined with an assortment of crunchy vegetables like cabbage, carrots, and bell peppers. The dish is then tossed in a tangy and flavorful dressing, often complemented by nuts or seeds for added texture.
Ingredients
For the Salad:
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2 packs of instant ramen noodles (discard seasoning packet)
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1 cup shredded cabbage (green or purple)
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1/2 cup shredded carrots
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1/2 cup sliced green onions
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1/4 cup sliced almonds (or sunflower seeds for a nut-free version)
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1/4 cup sesame seeds (optional)
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1/2 cup frozen peas (or edamame beans for a twist)
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1/4 cup red bell pepper (thinly sliced)
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1/4 cup cilantro (optional, for garnish)
For the Dressing:
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1/4 cup olive oil
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3 tablespoons rice vinegar (or apple cider vinegar)
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon honey (or maple syrup for a vegan version)
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1 tablespoon sesame oil
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1 teaspoon grated ginger (or ginger paste)
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1 teaspoon garlic powder
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Pinch of red pepper flakes (optional, for a bit of heat)
Instructions
1. Prepare the Noodles:
Start by cooking the ramen noodles according to the package instructions (usually boiling for 3-4 minutes). Once the noodles are tender, drain and rinse them with cold water to halt the cooking process. This step ensures the noodles are cool and ready to mix with the other ingredients.
2. Make the Dressing:
In a small bowl, whisk together the following ingredients:
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Olive oil
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Rice vinegar
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Soy sauce (or tamari if you’re going gluten-free)
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Honey (or maple syrup)
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Sesame oil
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Grated ginger
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Garlic powder
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Red pepper flakes (if you like a bit of spice)
Taste the dressing and adjust the seasoning to suit your preferences. If you prefer a sweeter dressing, add a little more honey; if you want a stronger flavor, a bit more soy sauce should do the trick.
3. Assemble the Salad:
In a large bowl, combine the chilled ramen noodles, shredded cabbage, carrots, peas (or edamame beans), sliced green onions, red bell pepper, and cilantro. Pour the dressing over the mixture and toss well to ensure everything is evenly coated.
4. Add Crunch:
For an extra crunch, top the salad with sliced almonds (or sunflower seeds). You can also sprinkle some sesame seeds for added texture and flavor.
5. Chill & Serve:
Let the salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve the salad cold for the best taste and texture.
Notes
Feel free to customize this salad with your favorite veggies or add grilled chicken for extra protein. It’s perfect for potlucks, picnics, or a quick lunch! Store leftovers in an airtight container to keep it fresh and crunchy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Asian
Keywords: Ramen Noodle Salad Recipe