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Asian Ramen Noodle Salad Recipe

Asian Ramen Noodle Salad Recipe
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★★★★★

4.9 from 17 reviews

This Asian Ramen Noodle Salad is a refreshing and crunchy dish combining tender ramen noodles with a variety of fresh vegetables and a flavorful sesame-ginger dressing. Perfect as a light lunch or a vibrant side dish, it features a delightful balance of savory, tangy, and sweet flavors complemented by toasted almonds for added texture.

Ingredients

Scale

Noodles

  • 3 ounces ramen noodles (about 1 package, without seasoning)

Vegetables

  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro

Dressing

  • 3 tablespoons soy sauce (use tamari for gluten-free or vegan option)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey (use maple syrup for vegan option)
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly grated ginger

Garnish

  • 1/4 cup toasted sliced almonds

Instructions

  1. Cook the Ramen Noodles: Bring a pot of water to a boil and cook the ramen noodles according to the package instructions, usually about 3 minutes. Drain and rinse under cold water to stop the cooking process and cool the noodles for the salad.
  2. Prep the Vegetables: While the noodles cool, finely shred the cabbage and carrots, thinly slice the red bell pepper and green onions, and chop the fresh cilantro. Having everything prepped makes mixing a breeze.
  3. Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and freshly grated ginger. This dressing brings together savory, tangy, and sweet flavors that enhance the salad.
  4. Toss It All Together: In a large mixing bowl, combine the cooled noodles, shredded vegetables, toasted almonds, and cilantro. Pour the dressing over the salad and toss gently until everything is evenly coated.
  5. Chill and Serve: For best flavor, refrigerate the salad for 15-30 minutes before serving to allow the flavors to meld and keep the vegetables crisp.

Notes

  • For a gluten-free option, substitute soy sauce with tamari.
  • Use maple syrup instead of honey to make the recipe vegan.
  • Toast the sliced almonds in a dry pan over medium heat for 3-5 minutes until golden and fragrant to enhance their flavor.
  • The salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • Feel free to add cooked shredded chicken, tofu, or edamame for extra protein.

Nutrition

Keywords: Asian salad, ramen noodle salad, vegetarian, quick salad, sesame dressing, cabbage salad, cold noodle salad

Find it online: https://chefmilacook.com/asian-ramen-noodle-salad-recipe/