When it comes to light and refreshing meals, Cold Ramen Noodle Salad is a standout choice. This vibrant dish combines the chewy texture of ramen noodles with a colorful medley of fresh vegetables, all tossed in a tangy and flavorful dressing.
Perfect for warm days, potlucks, or as a side dish for any meal, this salad is not only easy to prepare but also customizable to suit your taste. This is one of my favorite salads to make as a side dish. If there are leftovers, it makes a really great lunch salad.
Helpful Tips
- Customize Your Salad: Feel free to add other vegetables or proteins to the salad based on your preferences. Bell peppers, cucumbers, snap peas, or grilled chicken can enhance the dish and add variety.
- Ramen Alternatives: You can use non-fried ramen noodles for a healthier option, or even substitute with soba noodles or rice noodles if you prefer.
- Adjust the Heat: If you like a bit more spice, increase the amount of Sriracha in the dressing. Conversely, you can omit it altogether for a milder flavor.
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Cold Ramen Noodle Salad
Ingredients
- 6 ounces ramen noodles
- 1 ½ tablespoon 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
- Cook the ramen noodles according to package instructions (do not add seasoning packets). Drain and rinse under cool water to cool the noodles. Toss with 1/2 tablespoon toasted sesame oil and transfer to a large serving bowl.
- Season the cabbage separately with salt, pepper, and a splash of the rice vinegar. This step isn’t required, but it will add a lot of flavor to the salad. Let the cabbage marinate while you mix the dressing.
- In a small bowl, whisk together the rice vinegar, soy sauce, black vinegar, remaining 1 tablespoon sesame oil, Sriracha, and brown sugar.
- Now add the cabbage, carrots, edamame, and green onion to the bowl with the ramen. Pour on the dressing. Toss everything with the dressing to coat. Cover and chill for an hour before serving, for more integrated flavor.
Notes
- You can buy plain ramen that is non-fried (it’s better for you), or Instant noodles with seasoning (you won’t use the seasoning packet).
- Black vinegar adds a ton of unique flavor to this dish, but if you can’t get it, use a mix of more rice vinegar and soy sauce.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.