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Delicious Ramen Noodle Salad

A vibrant and crunchy Ramen Noodle Salad perfect for summer gatherings, featuring fresh veggies and a delicious dressing.

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

  1. Cook the Ramen Noodles: Boil water, add noodles, and cook until tender yet firm, then drain and rinse.
  2. Prep the Veggies: Thinly shred cabbages, slice scallions, and shred carrots.
  3. Whisk the Dressing: Combine garlic, rice vinegar, maple syrup (or honey), sesame oil, orange zest, soy sauce, ginger, and salt in a bowl.
  4. Combine the Good Stuff: Toss cooled noodles, cabbages, carrots, edamame, and cilantro in a large bowl.
  5. Add the Crunch: Sprinkle in peanuts and sesame seeds right before serving.
  6. Pour on the Dressing: Drizzle over the salad and toss to coat.
  7. 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

Keywords: Ramen Noodle Salad, Summer Salad, Vegetarian Salad, Fresh Veggies, Cold Salad