Cold Ramen Noodle Salad
When it comes to light and refreshing meals, Cold Ramen Noodle Salad is a standout choice.
Servings: 6 servings
Calories: 353kcal
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
Calories: 353kcal | Carbohydrates: 47g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1735mg | Potassium: 676mg | Fiber: 7g | Sugar: 10g | Vitamin A: 11090IU | Vitamin C: 39mg | Calcium: 112mg | Iron: 4mg