Ramen Noodle Salad

5 from 1 vote

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!

Prep Time15

Cook Time0

Total Time15

Course: Lunch

Cuisine: Asian

Diet: Vegan

Servings: to 6

Calories: 443kcal

Author: Toni Okamoto

Equipment

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.

Video

Notes

This pairs well with pan-fried tofu for some extra protein.

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