Description
This Cold Ramen Noodle Salad is a fresh, flavorful dish that combines chewy ramen noodles, crisp vegetables, and a savory sesame-soy dressing. Perfect for meal prep, summer picnics, or a light yet satisfying meal, this salad is packed with texture and taste.
Ingredients
For the Salad:
- 2 packs instant ramen noodles (cooked without seasoning packets)
- 2 cups savoy cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup matchstick carrots
- 1 cup shelled edamame
- 3 green onions, thinly sliced
For the Sesame Cashew Crunch:
- 1 tablespoon toasted sesame oil
- 1/2 cup raw unsalted cashews
- 2 tablespoons sesame seeds
- 1 tablespoon honey
For the Sesame Soy Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon toasted sesame oil
Instructions
- Prepare the Noodles
- Cook ramen noodles according to package instructions (without seasoning packets).
- Drain and rinse under cold water to chill, then toss with a drizzle of sesame oil to prevent sticking.
- Make the Sesame Cashew Crunch
- In a small pan, heat sesame oil over medium heat.
- Add cashews and sesame seeds, toasting until golden and fragrant.
- Stir in honey, then remove from heat and let cool before crumbling.
- Mix the Dressing
- In a small bowl, whisk together rice vinegar, soy sauce, black vinegar, and sesame oil.
- Assemble the Salad
- In a large mixing bowl, toss the chilled ramen noodles with the dressing.
- Add shredded cabbage, carrots, edamame, and green onions, mixing well.
- Top with the sesame cashew crunch and serve immediately or refrigerate for later.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Customize with additional protein like tofu, shrimp, or grilled chicken.
- Adjust heat by adding sriracha or red pepper flakes to the dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian-inspired