Cold Ramen Noodle Salad

Who says that the only way you can enjoy ramen is in soup? This rainbow ramen noodle salad is sure to become your new favorite summer salad. Ramen noodles are cooked then chilled and tossed with a colorful array of veggies and tossed in a sweet-spicy sesame dressing. 

This post is sponsored by Dandy® Fresh Produce. 

Tired of pasta salad? Switch things up and make this rainbow ramen noodle salad instead! Just like other pasta salads, this one can feed a crowd at family BBQs and picnics this summer. Even better, this recipe is highly customizable and is perfect for prepping advance since the flavor gets even better as it sits in the fridge. 

The one thing that most pasta salads are missing is crunch–but not in this ramen noodle salad! The secret to the crunch in this salad is lots of rainbow veggies like peppers and cabbage as well as my favorite celery, Dandy® fresh-cut celery. It’s the one brand of celery that I put in my cart time and again because it is naturally sweeter, crispier, and less stringy than other brands on the grocery store shelves.

Ingredients You’ll Need

Here’s a basic rundown of some of the key ingredients you’ll need for this ramen noodle salad recipe. See the recipe card at the end of the post for the full ingredient list and amounts you’ll need.

• Ramen noodles: you’ll need two to three nests or packages of ramen noodles for this salad. No need to use the packet of seasoning for this salad so save that for later.
• Rainbow Veggies: add tons of color to this salad by using veggies in a variety of different colors. I opted for purple cabbage, celery, carrot and red pepper but you could mix and match with others. 
• Celery: I love the crunch-factor that the celery provides in this pasta salad. 
• Edamame: for some protein and extra fiber, I like to toss in some thawed shelled edamame.
• Dressing: the flavorful vinaigrette for this salad includes lime, soy sauce, sesame oil, and chili crisp. Super simple but packed with flavor.

Variations and Substitutions

Use Store-bought Dressing: you can make the prep for this salad even easier by using a store-bought dressing. I’d recommend an Asian sesame dressing.

Add Protein: edamame is an easy way to add some protein to this rainbow salad, but you can swap it for something else if you’d like. Cubed tofu is also delicious as well as chickpeas.

Make it Spicier: if you like spice, feel free to adjust the amount of chili crisp you include in the dressing. You could also garnish the finished salad with more chili crisp for added heat.

How to Make Cold Ramen Noodle Salad

Make the Noodles: Bring a medium pot of water to a boil over high heat. Add the ramen noodles and cook until al dente, just 2 minutes. Drain then run under cold water until cool. 

Make the Dressing: In a small bowl or mason jar, combine the vegetable oil, sesame oil, lime zest, lime juice, brown sugar, chili paste, and ginger. Stir until the brown sugar dissolves.

Combine: In a large serving bowl, add the cooked ramen noodles, cabbage, edamame, celery, carrots, bell pepper, green onion, and cilantro. Pour the dressing over the salad and toss until everything is coated in the dressing. 

Chill: Serve immediately, or if you have the time, cover and chill in the refrigerator for 15-30 minutes. Just before serving, top with the roasted cashews and sesame seeds.

Make Ahead and Storage

Make Ahead: Once it’s mixed up you can store this salad in an airtight container for 2-3 days in the fridge. You can make it last a day or two longer if you store the dressing in a separate container until you’re ready to serve. 

Fridge: store leftovers for up to 2-3 days in the fridge in an airtight container.