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Tasty Cold Ramen Noodle Salad

A refreshingly delicious cold ramen noodle salad loaded with vibrant veggies and a savory-sweet dressing, perfect for summer barbecues and picnics.

Ingredients

Scale
  • 2 packs of ramen noodles
  • 1 cup shredded carrots
  • 1 cup cucumber, sliced
  • 1 bell pepper, thinly sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup sesame seeds
  • 1/3 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced

Instructions

  1. Cook the Ramen Noodles: Bring a pot of water to a rolling boil and add the ramen noodles. Cook according to package instructions, usually about 3-4 minutes. Make sure you stir them gently to prevent sticking! Once they’re done, drain and rinse under cold water to halt cooking.
  2. Prep the Veggies: While your noodles cool, grab a cutting board and get slicing! Start with your cucumber and bell pepper.
  3. Shred those Carrots: If you’ve got a grater, this is the time to use it! Shredded carrots add an effortless sweetness and color.
  4. Mix the Dressing: In a small bowl, whisk together your soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, and ginger until well combined.
  5. Combine the Noodles and Veggies: In a large mixing bowl, add the cooled noodles, shredded carrots, sliced cucumber, bell pepper, and green onions. Drizzle the dressing over the top and toss gently.
  6. Chill and Serve: Let your salad sit in the fridge for at least 15-30 minutes.
  7. Finish with Sesame Seeds: Just before serving, sprinkle the sesame seeds on top for a delightful crunch!

Notes

For added visual appeal, arrange the colorful vegetables artistically, and finish with a sprinkle of sesame seeds and extra green onions. Consider adding extra dressing on the side for customization.

Nutrition

Keywords: cold ramen salad, summer salad, vegetable salad, Asian salad, refreshing salad