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Cold Ramen Noodle Salad

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A vibrant and zesty salad perfect for summer days, combining fresh vegetables and a creamy miso dressing.

Ingredients

Scale
  • 6 ounces ramen noodles
  • 1½ tablespoons toasted sesame oil (divided)
  • 3 cups cabbage (finely shredded)
  • 1 cup red cabbage (finely shredded)
  • 2 cups matchstick carrots
  • 6 ounces shelled edamame
  • 3 green onions (sliced thinly)
  • ¼ cup rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons black vinegar
  • 2 teaspoons Sriracha
  • 2 teaspoons brown sugar

Instructions

  1. Cook the noodles: Start by bringing a pot of water to a boil. Once bubbling, add in your ramen noodles and cook them according to the package instructions — usually about 3-5 minutes for dried ramen.
  2. Drain and rinse: Once cooked, drain the noodles using a colander and give them a rinse under cold running water.
  3. Prep the veggies: Finely shred your green cabbage and red cabbage, and slice your matchstick carrots to ensure they are bite-sized.
  4. Mix the dressing: In a small bowl, combine 1 tablespoon toasted sesame oil, rice vinegar, soy sauce, black vinegar, Sriracha, and brown sugar. Whisk until smooth.
  5. Toss everything together: In a large bowl, combine the cooled noodles, shredded cabbages, carrots, shelled edamame, and sliced green onions. Pour the dressing over the top and mix well.
  6. Chill it down: Let your salad chill in the refrigerator for at least 30 minutes to let the flavors meld.

Notes

This salad can be made ahead of time and holds up well in the fridge for 1-2 days. Keep the dressing separate until ready to serve for maximum freshness.

Nutrition

Keywords: ramen, salad, summer dish, vegetarian, cold salad, healthy recipe

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