Cold Ramen Noodle Salad

This Cold Ramen Noodle Salad combines crispy vegetables, tender noodles, and a tangy Asian-inspired dressing that creates the perfect harmony of flavors and textures. It's quick, refreshing, and absolutely delicious, making it ideal for meal prepping or sharing at gatherings.

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Prep Time 15

Cook Time 3

Total Time 18

Servings: 8 servings servings

Course: Side Dish

Cuisine: Asian

Calories: 285

Ingredients Method Notes

Ingredients

3 packages ramen noodles (seasoning packets discarded)
2 cups shredded purple cabbage
2 cups shredded green cabbage
1 cup shredded carrots
4 stalks green onions, sliced
1 medium red bell pepper, thinly sliced
1/2 cup cilantro, chopped
2 tablespoons sesame seeds
1/2 cup sliced almonds, toasted
1/2 cup vegetable oil
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 teaspoon fresh ginger, grated
2 cloves garlic, minced

Method

Step 1: Bring a large pot of water to boil. Cook the ramen noodles according to package directions, typically 3 minutes. Drain immediately and rinse under cold water. Set aside to cool completely.
Step 2: While noodles cool, prepare your vegetables. Shred both cabbages finely. Julienne the carrots or use pre-shredded ones. Slice the bell pepper into thin strips. Chop your green onions and cilantro.
Step 3: Toast your sliced almonds in a dry skillet over medium heat for about 3 minutes until golden and fragrant.
Step 4: Whisk together all dressing ingredients in a bowl or shake them in a jar until emulsified. Taste and adjust seasonings as needed.
Step 5: Combine cooled noodles and prepared vegetables in a large bowl. Pour the dressing over everything and toss thoroughly to coat.
Step 6: Add toasted almonds and sesame seeds just before serving.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Add extra dressing before serving leftovers to maintain flavor.