Delicious Ramen Noodle Salad
A vibrant and crunchy Ramen Noodle Salad perfect for summer gatherings, featuring fresh veggies and a delicious dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 2 packs Ramen Noodles (discard seasoning packets)
- 1 cup Raw Unsalted Peanuts
- 2 tablespoons Raw Sesame Seeds
- 2 cups Thinly Shredded Green Cabbage
- 1 cup Thinly Shredded Red Cabbage
- 1 cup Shelled Edamame
- 1 cup Shredded Carrots
- 4 tablespoons Thinly Sliced Scallions
- 1/4 cup Finely Chopped Fresh Cilantro
- 1 clove Garlic (grated)
- 1/4 cup Unseasoned Rice Vinegar
- 2 tablespoons Pure Maple Syrup or Honey
- 2 tablespoons Toasted Sesame Oil
- Zest of 1/2 Orange
- 2 tablespoons Reduced-Sodium Soy Sauce
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Kosher Salt
Instructions
- Cook the Ramen Noodles: Boil water, add noodles, and cook until tender yet firm, then drain and rinse.
- Prep the Veggies: Thinly shred cabbages, slice scallions, and shred carrots.
- Whisk the Dressing: Combine garlic, rice vinegar, maple syrup (or honey), sesame oil, orange zest, soy sauce, ginger, and salt in a bowl.
- Combine the Good Stuff: Toss cooled noodles, cabbages, carrots, edamame, and cilantro in a large bowl.
- Add the Crunch: Sprinkle in peanuts and sesame seeds right before serving.
- Pour on the Dressing: Drizzle over the salad and toss to coat.
- Chill: Let it chill in the refrigerator for at least 30 minutes for best flavor.
Notes
Serve in a large bowl or individual jars, and pair with grilled proteins for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Ramen Noodle Salad, Summer Salad, Vegetarian Salad, Fresh Veggies, Cold Salad