Cold Ramen Noodle Salad

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25–30 minutes

Servings: 4 as a main, 6–8 as a side

Ingredients:

Instant ramen noodles (discard seasoning packets) – 3 packs (about 270 g)

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, thinly sliced – 4

Shelled edamame, cooked – 1 cup (optional)

Fresh cilantro, chopped – ¼ cup

Toasted peanuts or cashews, chopped – ½ cup

Toasted sesame seeds – 1 tablespoon

Sesame-Soy Dressing:

Soy sauce – ¼ cup

Rice vinegar – 3 tablespoons

Neutral oil – ¼ cup

Toasted sesame oil – 1½ tablespoons

Honey or maple syrup – 2 tablespoons

Fresh lime juice – 1 tablespoon

Garlic, minced – 2 cloves

Fresh ginger, grated – 1 teaspoon

Sriracha – 1–2 teaspoons (to taste)

Salt and black pepper – to taste

Instructions:

Cook ramen noodles in boiling water until just tender, then drain.

Rinse noodles under cold water and let cool completely.

Prep and slice all vegetables, herbs, and optional edamame.

Whisk dressing ingredients in a bowl or jar until smooth and combined.

In a large bowl, combine noodles, vegetables, herbs, and edamame; toss with dressing.

Garnish with peanuts and sesame seeds, chill briefly, then taste and adjust seasoning before serving.

Nutrition (Calories)Approximate: 400–500 calories per main-dish serving, depending on noodle brand and nut quantity. Best for quick lunches, picnics, potlucks, or as a light, flavorful side dish with grilled protein.

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Prep Time 20

Cook Time 5

Total Time 30

Servings: 4

Course: Main Course

Cuisine: American

Calories: 400

Notes

Pro Tip:
Chill the dressed salad, then re-toss and brighten with a little extra lime juice and a splash of soy before serving to wake up the flavors.