Cold Ramen Noodle Salad

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Who says the only way to 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 a sweet-spicy sesame dressing

Prep Time15

Cook Time3

Total Time18

Course: Main Course, Salad

Cuisine: Asian-inspired

Diet: Vegan

Servings: servings

Calories: 245kcal

Author: Deborah Murphy

Ingredients

6 oz ramen noodles
1 1/2 cups shredded cabbage
1 1/2 cups chopped celery
1 cup edamame
1 cup shredded carrots
1 red bell pepper
3 green onions
1/2 cup unsalted, roasted cashews
1/3 cup cilantro
1 tablespoon sesame seeds

For the Dressing

2 tablespoons olive oil
1 tablespoon toasted sesame oil
3 tablespoons lime juice
1 teaspoon lime zest
2 tablespoons brown sugar
1 tablespoon reduced sodium soy sauce
1/2 tablespoon chili crisp

Instructions

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.
In a small bowl or mason jar, combine the vegetable oil, sesame oil, lime zest, lime juice, brown sugar, chili crisp, and ginger. Stir until the brown sugar dissolves.
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.
Cover and chill in the refrigerator for 15-30 minutes. Before serving, top with cashews and sesame seeds.

Notes

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.

Nutrition