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Ramen Salad

This fresh, crunchy ramen salad brings a burst of flavor with every bite, combining crisp vegetables, tender noodles, and a tangy dressing for a quick and satisfying dish perfect for warm days or as a vibrant side at gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 packs of instant ramen noodles discard seasoning packets
  • 2 cups of shredded cabbage green or purple
  • 1 cup of shredded carrots
  • 1 cup of sliced bell peppers any color
  • 1/2 cup of green onions chopped
  • 1/2 cup of sliced almonds or sunflower seeds
  • 1/4 cup of sesame oil
  • 1/4 cup of rice vinegar
  • 2 tablespoons of soy sauce
  • 1 tablespoon of honey or maple syrup
  • 1 teaspoon of grated ginger
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Whisk or fork
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Bring a pot of water to a boil over high heat and cook the ramen noodles according to package instructions, about 3–5 minutes.
  2. Drain the noodles and rinse under cold running water to stop the cooking process and cool the noodles.
  3. While the noodles cool, chop the vegetables: shred the cabbage and carrots, slice the bell peppers, and chop the green onions.
  4. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, and grated ginger until well combined.
  5. In a large mixing bowl, combine the cooled ramen noodles, shredded cabbage, shredded carrots, sliced bell peppers, chopped green onions, and sliced almonds or sunflower seeds.
  6. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
  7. Season with salt and pepper to taste and toss again.
  8. Cover and chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if storing leftovers for best texture.