Easy Asian Ramen Noodle Salad
A colorful salad featuring chewy ramen noodles, fresh vegetables, and a savory dressing, perfect for a light meal or a side dish at gatherings.
Ingredients
Salad Ingredients
- 2 packages instant ramen noodles (discard flavor packets)
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- 1 cup green onions, sliced
- 1 cup shredded red cabbage
- 1 cup edamame, cooked and shelled
- 1 cup raw almonds, chopped
- 1/2 cup chopped cilantro (optional)
Dressing Ingredients
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
Instructions
Preparation
- Cook the ramen noodles according to the package instructions. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside in a large mixing bowl.
- Add the shredded carrots, sliced bell pepper, green onions, shredded cabbage, edamame, and chopped almonds to the bowl. Toss gently to combine.
- In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey or agave syrup, grated ginger, and minced garlic until well combined.
- Pour the dressing over the salad ingredients and toss everything together until evenly coated.
- Add chopped cilantro if desired and mix gently.
- Allow the salad to sit for about 10 minutes before serving to let the flavors meld together.
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Notes
For added flavor, consider toasting the almonds in a dry skillet. You can customize the salad with different vegetables or proteins. Store leftovers in an airtight container for up to three days.