Ramen Noodle Salad
Enjoy a vibrant blend of flavors with this Ramen Noodle Salad, featuring tender ramen noodles tossed with crunchy vegetables and a zesty dressing. Perfect for summer gatherings or quick weeknight meals, this dish is not only visually stunning but also customizable to suit your taste. It’s an effortless crowd-pleaser that will leave everyone asking for the recipe!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Approximately 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Ingredients
Scale
- 3 packs instant ramen noodles (without flavor packet)
- 1 cup bell peppers, chopped (mixed red, yellow, green)
- 1/2 cup green onions, chopped
- 1 cup carrots, shredded
- 2 cups cabbage, thinly sliced (green or purple)
- 2 tbsp toasted sesame seeds
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar (unseasoned)
- 2 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp ginger paste
Instructions
- Cook the ramen noodles according to package instructions until tender but firm. Drain and rinse under cold water to cool.
- While the noodles cool, chop bell peppers, green onions, carrots, and cabbage into bite-sized pieces.
- In a bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, sesame oil, and ginger paste until well combined.
- In a large bowl, combine cooled ramen noodles with chopped vegetables. Pour dressing over and toss gently until everything is coated.
- Sprinkle toasted sesame seeds before serving. Chill for about 30 minutes for enhanced flavor.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Feel free to substitute vegetables based on your preferences. Add proteins such as grilled chicken or tofu for a heartier option. For freshness, keep the dressing separate until just before serving.