Ramen Noodle Salad
Cool, crunchy, and bursting with flavor, this Ramen Noodle Salad is a quick, no-cook hit perfect for summer dinners. It's a colorful medley of crisp cabbage, bell peppers, and crushed ramen noodles tossed in a tangy dressing.
Ingredients
- 2 3-ounce packs ramen noodles uncooked, crushed by hand
- 3 cups shredded green cabbage
- 1 cup shredded carrots about 2 medium carrots
- 1 red bell pepper thinly sliced
- 1/2 cup green onions thinly sliced (white and green parts)
- 1/2 cup cilantro leaves roughly chopped
- 1/4 cup sliced almonds or chopped peanuts for extra crunch
- 1 teaspoon sesame seeds white or black
- 1/4 cup low-sodium soy sauce or tamari for gluten-free
- 3 tablespoons rice vinegar unseasoned
- 2 tablespoons honey or maple syrup for vegetarian option
- 2 tablespoons toasted sesame oil
- 1 tablespoon vegetable oil for balance
- 1 teaspoon freshly grated ginger about a ½-inch piece
- 1 small garlic clove minced
- red pepper flakes optional, add more for heat
Instructions
- Rinse and shred cabbage, carrot, bell pepper, and green onions. Spread them out to air-dry.
- Crush the ramen blocks by hand or in a food processor.
- Combine soy sauce, rice vinegar, honey, sesame oil, vegetable oil, ginger, garlic, and red pepper flakes in a bowl.
- Combine shredded veggies, crushed noodles, cilantro, sesame seeds, and almonds. Drizzle dressing and toss well.
- Refrigerate for at least 20 minutes to let flavors develop.
- Give the salad a final mix before serving. Adjust seasoning if needed.
- Serve in a bowl or platter. Garnish with nuts, cilantro, or a lime wedge.
Notes
Choose organic ramen for better quality. Add a tablespoon of Greek yogurt for a creamier dressing. Keep leftover crushed noodles separate for crunch.
Love this recipe?Follow us at @thenandnowspace for more