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Crunchy Ramen Noodle Salad

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A vibrant salad combining crunchy ramen noodles with fresh vegetables and a flavorful dressing, perfect for any occasion.

Ingredients

Scale
  • 2 packs instant ramen noodles (discard seasoning packets – 6 ounces / 170 grams)
  • 2 cups shredded purple cabbage (150 grams)
  • 2 cups shredded napa cabbage (150 grams)
  • 1 cup shelled edamame (cooked, thawed if frozen – 150 grams)
  • ½ cup shredded carrots (60 grams)
  • ½ red bell pepper (thinly sliced – 60 grams)
  • 2 green onions (thinly sliced – 20 grams)
  • ½ cup chopped fresh cilantro (8 grams)
  • ½ cup slivered almonds (toasted – 60 grams)
  • 1 tablespoon sesame seeds (for garnish – 9 grams)
  • ¼ cup rice vinegar (60 milliliters)
  • 2 tablespoons soy sauce (30 milliliters)
  • 1 tablespoon maple syrup (15 milliliters)
  • 1 tablespoon toasted sesame oil (15 milliliters)
  • 2 tablespoons olive oil (30 milliliters)
  • 1 tablespoon lime juice (15 milliliters)
  • 1 teaspoon grated fresh ginger (2 grams)
  • 1 clove garlic (finely minced – 3 grams)
  • ½ teaspoon chili flakes or sriracha (optional, to taste – 1 gram)

Instructions

  1. Cook the ramen noodles: Boil a pot of water and add ramen noodles. Cook according to package instructions, about 3–4 minutes. Drain and rinse under cold water.
  2. Prepare the vegetables: Slice and chop the cabbages, julienne the carrots, slice the bell pepper, and chop the green onions and cilantro.
  3. Toss the salad: In a large bowl, combine cooled ramen noodles, shredded cabbages, edamame, carrots, bell pepper, green onions, and cilantro. Toss gently.
  4. Make the dressing: In a separate bowl, whisk together rice vinegar, soy sauce, maple syrup, sesame oil, olive oil, lime juice, ginger, garlic, and chili flakes or sriracha.
  5. Dress the salad: Pour the dressing over the noodle and veggie mixture. Toss until well coated.
  6. Finish with crunch: Before serving, sprinkle toasted almonds and sesame seeds on top. Serve immediately.

Notes

For best flavor, let the salad sit for 10–15 minutes after dressing. Can be made ahead but add almonds and dressing right before serving to keep crunch.

Nutrition

Keywords: Ramen Noodle Salad, vegetarian salad, crunchy salad, Asian salad, healthy salad

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