Cold Ramen Noodle Salad Recipe

Cold Ramen Noodle Salad is a crisp, refreshing bowl full of texture and flavor, perfect for warm days or easy make-ahead lunches. Curly ramen noodles are tossed with crunchy cabbage, carrots, peppers, and spring onions, then coated in a tangy sesame-soy dressing with a hint of sweetness. Toasted nuts and sesame seeds add a satisfying crunch in every bite. It’s light yet filling, budget-friendly, and comes together quickly with pantry ingredients. Serve it as a main for a simple lunch or as a colorful side dish for potlucks, picnics, and weeknight dinners.

Cold Ramen Noodle Salad is wonderfully flexible, so you can keep it vegetarian or bulk it up with shredded chicken, tofu, or edamame for extra protein. It travels well, making it ideal for meal prep, lunch boxes, or sharing at barbecues and potlucks. The flavors deepen as it chills, so it tastes even better after a short rest in the fridge. You can easily adjust the spice level and sweetness in the dressing to suit your taste.

Ingredients

Here’s what you’ll need to make this light, crunchy, flavor-packed Cold Ramen Noodle Salad and its sesame-soy dressing.

• Instant ramen noodles (discard seasoning packets) – 3 packs (about 270 g total)
• Shredded green cabbage – 2 cups
• Shredded red/purple cabbage – 1 cup
• Shredded carrot – 1 cup
• Red bell pepper, thinly sliced – 1 medium
• Cucumber, seeded and thinly sliced – 1 small
• Spring onions (green onions), thinly sliced – 4
• Shelled edamame, cooked – 1 cup (optional for protein)
• Fresh cilantro, roughly chopped – ¼ cup
• Toasted peanuts or cashews, roughly chopped – ½ cup
• Toasted sesame seeds – 1 tablespoon

For the Sesame-Soy Dressing:

• Soy sauce – ¼ cup
• Rice vinegar – 3 tablespoons
• Neutral oil (canola, sunflower, or light olive) – ¼ cup
• Toasted sesame oil – 1½ tablespoons
• Honey or maple syrup – 2 tablespoons
• Fresh lime juice – 1 tablespoon
• Garlic, finely minced – 2 cloves
• Fresh ginger, finely grated – 1 teaspoon
• Sriracha or chili sauce – 1–2 teaspoons (to taste)
• Salt – a pinch (if needed, to taste)
• Black pepper – to taste

Serving

This Cold Ramen Noodle Salad makes about 4 generous main-dish servings or 6–8 smaller side portions. It’s ideal as a light lunch, a picnic dish, or part of a larger spread with grilled meats or tofu.

How to Make It

Cook the Ramen Noodles

Bring a large pot of water to a boil. Add the ramen noodles (without seasoning packets) and cook according to package directions, usually 3–4 minutes, until just tender. Do not overcook.

Rinse and Cool the Noodles

Drain the noodles in a colander and immediately rinse under cold running water to stop the cooking and remove extra starch. Shake off excess water and let them cool completely.

Prepare the Vegetables and Herbs

While the noodles cool, shred the cabbage, carrot, and slice the bell pepper, cucumber, and spring onions. Roughly chop the cilantro. If using edamame, ensure it is cooked and cooled.

Make the Sesame-Soy Dressing

In a medium bowl or jar, whisk together soy sauce, rice vinegar, neutral oil, toasted sesame oil, honey, lime juice, minced garlic, grated ginger, and sriracha. Taste and adjust with more sweetness, acidity, or heat as desired.

Toss the Salad Together

In a large mixing bowl, add the cooled ramen noodles, shredded cabbage, carrot, pepper, cucumber, spring onions, cilantro, and edamame. Pour over most of the dressing and gently toss until everything is evenly coated. Add more dressing if needed.

Garnish, Chill, and Serve

Sprinkle the salad with chopped peanuts or cashews and toasted sesame seeds. Chill in the refrigerator for at least 20–30 minutes to let flavors meld. Toss again before serving and adjust seasoning with extra soy, lime, or sriracha if desired.

Pro Tip

For the best flavor, toss the salad, refrigerate for at least 30 minutes, then taste and refresh with a splash of lime and soy just before serving.

FAQs

Q1. Can I make this Cold Ramen Noodle Salad ahead of time?
A1. Yes. You can make it up to a day ahead. Store covered in the fridge and toss again, adding a splash of extra dressing before serving.

Q2. How do I store leftovers and how long will they last?
A2. Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will soften slightly but the flavors deepen and remain delicious.

Q3. Can I use another type of noodle instead of ramen?
A3. Absolutely. You can use thin spaghetti, soba noodles, or rice noodles. Just cook according to package directions and rinse with cold water before tossing.

Q4. How can I make this recipe gluten-free?
A4. Use gluten-free ramen or rice noodles and swap the soy sauce for tamari or a certified gluten-free soy alternative. Adjust seasoning to taste.

Q5. What proteins go well in this salad?
A5. Shredded rotisserie chicken, grilled shrimp, baked tofu, tempeh, or extra edamame all work beautifully and make it more filling as a main dish.

Q6. Can I reduce the oil or make the dressing lighter?
A6. Yes. You can reduce the neutral oil by half and add a bit more rice vinegar and water. Just taste and adjust seasoning to keep the flavors balanced.