Cold Ramen Noodle Salad
This Cold Ramen Noodle Salad is crunchy, colorful, and packed with flavor. Tossed with a tangy sesame-soy dressing, fresh vegetables, and a sweet-salty cashew crunch, it’s a refreshing meal or side dish that’s perfect for warm weather.
Ingredients
Salad:
- 12 oz instant ramen no seasoning packets
- 4 cups shredded savoy cabbage
- 1 cup shredded red cabbage
- 2 cups matchstick carrots
- 12 oz shelled edamame thawed
- 1 bunch green onions sliced thin
- Sriracha optional, to taste
- Sesame Cashew Crunch:
- 1 tsp toasted sesame oil
- ½ cup raw cashews
- 2 tbsp sesame seeds
- 2 tbsp honey
Sesame Soy Dressing:
- ¼ cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp black vinegar or more rice vinegar
- 1 tbsp toasted sesame oil
- Salt to taste
Instructions
- Cook noodles, rinse cold, toss in sesame oil.
- Toast cashews + sesame seeds in sesame oil, stir in honey + salt, chill until firm.
- Whisk dressing ingredients.
- Toss noodles with dressing, add veg + sesame crunch + sriracha.
- Chill or serve immediately.
- See full steps with tips & photos → https://p4pd.org/cold-ramen-noodle-salad/
Notes
- Black vinegar adds depth; use extra rice vinegar if unavailable.
- For a protein boost, top with grilled tofu or shredded rotisserie chicken.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Great for meal prep, picnics, or potlucks.