Cold Ramen Noodle Salad – Crunchy, Fresh & Meal-Prep Ready

Looking for a light yet satisfying salad that’s bursting with texture and flavor?

This Ramen Noodle Salad is a vibrant fusion of chewy noodles, crisp veggies, sweet-and-savory sesame cashew crunch, and a bold sesame-soy dressing.

It’s perfect for summer picnics, potlucks, or quick weekday lunches—and it’s totally meal-prep friendly.

Why You’ll Love This Recipe

No seasoning packets required – Just fresh, real ingredients.

Loaded with texture – Crisp cabbage, crunchy cashews, and tender noodles.

Versatile and satisfying – Great as a side or meatless main.

Customizable – Make it spicy, gluten-free, or pack it in mason jars for the week.

Meal prep hero – Keeps well for up to 4 days.

What You’ll Need (Ingredient Highlights)

Instant Ramen (12 oz) – Use any plain variety.

Discard the seasoning packets—we’re making our own dressing!

Savoy + Red Cabbage – Provides crunch, color, and fiber.

Carrots + Edamame – Adds sweetness, protein, and extra color.

Green Onions + Sriracha – Brings brightness and optional heat.

Cashews + Sesame Seeds – Toasted and honey-glazed for irresistible crunch.

Sesame Soy Dressing – A savory, tangy mix that ties the whole bowl together.

Pro Tips Before You Start

Chill the noodles – Rinse with cold water to stop cooking and add sesame oil to prevent sticking.

Toast the cashews low and slow – This brings out their flavor without burning the honey.

Use parchment for the sesame crunch – Makes crumbling easier after chilling.

Taste the dressing – Adjust salt or vinegar to balance your preferences.

Mason jars = easy lunches – Keep layers separate for crispness.

How to Make Ramen Noodle Salad

Step 1: Cook the Noodles

Boil ramen noodles according to the package directions, omitting the seasoning packets.

Drain and rinse under cold running water to cool.

Toss with a drizzle of toasted sesame oil to keep them from clumping.

Step 2: Make the Sesame Cashew Crunch

In a small skillet over medium heat, combine:

1 tsp toasted sesame oil

½ cup raw cashews

2 tbsp sesame seeds

Toast for 4–5 minutes, stirring occasionally, until lightly golden.

Add 2 tbsp honey and a pinch of salt, reduce heat to medium-low, and simmer gently for 1 more minute.

Spread onto a parchment-lined plate and refrigerate for at least 10 minutes, or until set and crisp enough to crumble.

Step 3: Whisk the Dressing

In a small bowl or jar, whisk together:

¼ cup rice vinegar

3 tbsp soy sauce

2 tbsp black vinegar (or more rice vinegar)

1 tbsp toasted sesame oil

Salt to taste

Taste and tweak if needed.

Step 4: Assemble the Salad (Large Bowl Method)

In a large salad bowl:

Toss ramen noodles with the dressing.

Add 4 cups shredded savoy cabbage, 1 cup shredded red cabbage, 2 cups carrots, 12 oz thawed shelled edamame, and 1 bunch sliced green onions.

Sprinkle in the crumbled sesame cashew crunch and add sriracha to taste if desired.

Serve immediately or cover and chill for an hour before serving for even more flavor.

Step 5: Make-Ahead Mason Jar Salads (Optional)

Layer ingredients in 4 quart-sized mason jars in this order:

Dressing

Cabbage (savoy + red)

Carrots

Edamame

Ramen noodles

Green onions

Sesame cashew crunch

Seal and refrigerate up to 4 days. Shake before eating!

Serving Suggestions

Pair with grilled tofu, shrimp, or chicken for extra protein.

Add chopped cilantro or Thai basil for herbal brightness.

Serve with chilled melon or cucumber salad for a refreshing contrast.

Variations / Substitutions

Make it gluten-free – Use rice ramen or soba noodles and gluten-free tamari.

Nut-free option – Swap sunflower seeds or roasted chickpeas for cashews.

Add protein – Top with grilled chicken, tofu, or crispy tempeh.

Use Napa cabbage – If savoy isn’t available, Napa works beautifully too.

Make it spicy – Stir some chili crisp or sriracha into the dressing.

Storage & Leftovers

Fridge – Store in an airtight container up to 4 days.

Crunch Tip – Keep sesame cashew topping separate until ready to serve for best texture.

Meal prep tip – Double the batch and prep jars for grab-and-go lunches.

FAQs

Can I use pre-shredded cabbage?
Yes! It’s a great time saver and works just as well.

What’s a good substitute for black vinegar?
Just use more rice vinegar, or try apple cider vinegar in a pinch.

Is it okay to make this a day ahead?
Absolutely. It actually gets more flavorful as it sits.

Just wait to add the sesame crunch until serving.

Can I make it without the honey?
You can replace it with maple syrup or agave for a vegan version.

Does it have to be served cold?
It’s best chilled, but it’s also great at room temperature—perfect for potlucks or picnics.

Final Thoughts

This Ramen Noodle Salad is a total flavor party—cool, crunchy, savory, and just a little sweet.

It’s endlessly adaptable, meal-prep friendly, and so satisfying.

Whether you’re packing it for lunch or serving it up at a BBQ, this colorful salad always steals the show.