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This easy ramen noodle salad is so fresh and colorful! Veggies and crunchy ramen noodles are tossed in a homemade dressing that’s bursting with zesty and refreshing flavors. The best side dish for summer or everyday dinners!
Crisp and Crunchy Ramen Noodle Salad Recipe
You know those inexpensive packets of ramen noodles at the grocery store? My family has been using them for so much more than a quick bowl of vegan ramen my entire life! Just look at this vegan ramen noodle salad recipe, for instance—it’s a fun and easy way to dress up this everyday ingredient.
Now, this is not your everyday leafy green salad. The uncooked ramen noodles are combined with thinly sliced cabbage and carrots before being tossed in a tangy, sweet, and savory homemade dressing. Every bite is crisp and refreshing and bursting with delicious flavors, making this a great side dish to serve at summer barbecues, picnics, and cookouts.
What’s better is that you can customize the noodle salad with your favorite vegetables, or you can turn it into a healthy main dish by adding crispy tofu, edamame, or another vegan protein you love.
Looking for more refreshing noodle salad recipes? Check out our soba noodle salad, peanut noodle salad, and cold sesame noodles. My friend The Foodie Takes Flight also has these cilantro lime noodles that look tasty.
The Ingredients and Substitutes
What Else Can I Add?
- Protein: Stretch your salad a little further by tossing it with pan fried tofu, bbq tempeh, or steamed edamame for added protein.
- Nuts and seeds: Add cashews, sunflower seeds, sesame seeds, peanuts, walnuts, or almonds for extra crunch and healthy fats.
- Savory things: Add soy sauce or tamari, dried red pepper flakes, or chili powder to the dressing for a deeper savory flavor.
- Fruit: Mix in dried cranberries, orange or tangerine segments, or pear chunks.
- More veggies: Add bite-sized pieces of broccoli, snap peas, or bell peppers.
How to Make Cold Ramen Noodle Salad
You can save a little time by whisking the dressing together 1 or 2 days ahead of assembling the salad.
Step 1: Mix the olive oil, rice vinegar, water, lemon juice, sugar, ground ginger, garlic powder, sesame oil, salt, and pepper together to make the dressing.
Step 2: Combine the crushed ramen noodles with about 3 tablespoons of the dressing in a large salad bowl. Toss to coat the noodles in the dressing.
- Pour the dressing overtop and toss to coat.
Step 3: Add the cabbage, carrots, and green onions to the bowl.
Step 4: Add the remainder of the dressing and mix well until all ingredients are evenly distributed.
If you prefer softer ramen noodles, store the salad in the fridge for at least 4 hours or overnight so they can absorb the dressing.
FAQs
Ramen salad is best served cold or at room temperature. That way, the veggies stay crisp and refreshing.
No, this recipe uses unboiled ramen noodles for a nice amount of crunch. Store-bought ramen noodles are pre-cooked and then either air-dried or fried, making them safe to eat raw.
Pro Recipe Tips
- Use a store-bought cabbage blend: A great way to save time with this side dish is to use a store-bought blend of red and green cabbage or a cabbage and carrot coleslaw mix.
- A mandoline works great: I use my mandoline all the time to help me wiz through vegetable chopping.
- Taste the dressing: Remember to taste the dressing before adding the veggies, and adjust the flavors with more salt, pepper, and/or lemon juice as needed. This would work great and save time with a store-bought ginger dressing.
- Toast the noodles: Toss the crushed ramen noodles in a drizzle of oil, then toast them in a dry skillet over medium heat or in the oven at 300ºF until they’re golden and toasty.
- Make it ahead of time: Remember that the longer the salad sits, the more flavorful it will be. Assemble it a few hours before serving for an even tastier result!
Serving Suggestions
Bring this salad with you to the barbecue, picnic, or potluck, or enjoy it as a refreshing side dish with everyday dinners. It pairs well with:
- BBQ classics, like veggie burgers, black bean burgers, tofu steaks, and veggie dogs.
- A bowl of sesame tofu.
- broccoli stir-fry, teriyaki tofu stir fry, or tempeh stir fry.
- BBQ chickpea wraps or tofu tacos.
- More salads, like spicy cucumber salad and soba noodle salad.
Storage Instructions
If you made the dressing ahead of time, you can keep it in a sealed mason jar in the fridge for 1 to 2 days before serving.
Store the leftover noodle salad in an airtight container in the fridge for up to 3 days. Keep in mind that the noodles and veggies will also soften over time. I use these labels to keep track of how long I’ve kept it in the refrigerator.
Ramen Noodle Salad
Ingredients
For the dressing:
- 2 tablespoons of olive oil
- 3 tablespoons of rice vinegar
- ¼ cup of water
- 1 lemon
- 2 tablespoons of brown sugar or agave
- 1 teaspoon of ginger powder
- 2 teaspoons of garlic powder
- ¼ teaspoon of toasted sesame oil
- Salt and pepper to taste
- ½ cup of cilantro, chopped (optional)
For the salad:
- 3 (3-ounce) packs of dry instant ramen, crushed into small pieces
- 3 cups of thinly sliced green cabbage
- 3 cups of thinly sliced red cabbage
- 2 cups of shredded carrots
- 1 cup of thinly sliced green onions
Instructions
- In a small bowl, mix the olive oil, rice vinegar, water, juice of ½ lemon, sugar, ginger powder, garlic powder, sesame oil, salt, and pepper. Mix well, taste, and adjust any seasoning or lemon juice. Set aside.
- In a large bowl, add the crushed ramen noodles and add 3 tablespoons of dressing. Mix well and then add both cabbages, carrots, and green onions. Add the remainder of the dressing and mix well until all ingredients are evenly distributed.
- Enjoy immediately for a crunchy salad or store in the fridge for 4 hours or overnight for the noodles to get softer after they absorb the moisture from the dressing. The longer the salad sits, the more flavorful it gets.
Notes
- Use a store-bought cabbage blend: A great way to save time with this side dish is to use a store-bought blend of red and green cabbage or a cabbage and carrot coleslaw mix.
- Taste the dressing: Remember to taste the dressing before adding the veggies, and adjust the flavors with more salt, pepper, and/or lemon juice as needed.
- Toast the noodles: Toss the crushed ramen noodles in a drizzle of oil, then toast them in a dry skillet over medium heat or in the oven at 300ºF until they’re golden and toasty.
- Make it ahead of time: Remember that the longer the salad sits, the more flavorful it will be. Assemble it a few hours before serving for an even tastier result!
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
The best ramen noodle salad! Love it!