This Asian Ramen Salad is a colorful mix of crunchy veggies and tasty ramen noodles, all tossed in a sweet and tangy dressing. It’s refreshing and full of flavor!
This is my go-to dish for potlucks! It’s so easy to throw together, and I love it when my friends ask for the recipe. Who knew healthy could taste this good? 😄
Key Ingredients & Substitutions
Ramen Noodles: Instant ramen is convenient, but you can swap with soba or rice noodles for a different texture. Just make sure to cook them according to their instructions.
Red Cabbage: If red cabbage isn’t available, green cabbage works just fine! It will give a slightly different flavor, but still tasty.
Carrots: Julienned carrots add crunch, but you can use shredded carrots or even thinly sliced bell peppers for similar texture.
Soy Sauce: For a gluten-free version, use tamari. Also, coconut aminos is a great alternative for a sweeter flavor with less sodium.
Honey/Maple Syrup: If you’re avoiding sugar, agave nectar or a sugar substitute can be used instead. Adjust to taste as these may vary in sweetness.
Cilantro: I love cilantro for its fresh flavor, but if you’re not a fan, parsley is a good alternative or you can leave it out!
How Do You Make the Noodles Chill Perfectly?
Cooling the noodles properly enhances the salad’s overall texture. Follow these steps:
- Cook the ramen as directed but don’t forget to discard the seasoning packets—they’re not needed in this recipe!
- After cooking, drain the noodles well in a colander.
- Rinse them under cold water to stop the cooking process and remove excess starch. This helps them stay separate and not clump together.
- Let them drain completely before adding them to your veggie mix.
Taking this extra step will keep your salad light and fresh!”
How to Make Asian Ramen Salad
Ingredients You’ll Need:
For the Salad:
- 2 packages of instant ramen noodles (discard the seasoning packets)
- 1 cup red cabbage, shredded
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup unsalted peanuts, roughly chopped
- 1/4 cup sesame seeds
For the Dressing:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey or maple syrup
- 2 tablespoons sesame oil
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Asian Ramen Salad takes about 15 minutes to prepare, plus an additional 30 minutes of chilling time in the refrigerator. It’s super quick to make, and the extra chill time helps all the flavors come together beautifully!
Step-by-Step Instructions:
1. Cook the Ramen Noodles:
Start by cooking the ramen noodles according to the package instructions. Once they are ready, drain them and rinse under cold water to cool them down. Set the cooled noodles aside for later.
2. Prepare the Vegetables:
In a large mixing bowl, combine the shredded red cabbage, julienned carrots, sliced red bell pepper, chopped green onions, chopped cilantro, and roughly chopped peanuts. This colorful mix will give your salad a refreshing crunch!
3. Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), sesame oil, fresh lime juice, and a pinch of salt and pepper. This will create a tasty dressing that adds amazing flavor to your salad!
4. Combine Everything:
Add the cooled ramen noodles to the vegetable mixture in the large bowl. Then, pour the dressing over the salad and gently toss everything together until all ingredients are well combined.
5. Add the Final Touch:
Sprinkle the sesame seeds on top and give it one final toss to mix them in. These seeds add an extra layer of flavor and crunch!
6. Chill and Serve:
Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This lets all the flavors blend beautifully. Serve it cold or at room temperature, and feel free to garnish with extra green onions if you’d like. Enjoy your vibrant and tasty salad!
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to customize this salad with any vegetables you like or have on hand. Crisp cucumbers, snap peas, or even shredded broccoli would work well. Just make sure to cut them into similar sizes for an even texture!
Can I Make This Salad Ahead of Time?
Yes, this salad is great for meal prep! You can make it a day in advance. Just keep the dressing separate until you’re ready to serve to prevent the noodles and vegetables from getting soggy. Toss everything together right before serving for the best texture and flavor.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The noodles may soften slightly, but the flavors will still be delicious! Just give it a good toss before enjoying for a refreshing bite.
What Can I Use Instead of Honey?
If you prefer a vegan option or don’t have honey on hand, maple syrup works beautifully as a substitute. You can also use agave nectar or a similar sweetener. Just adjust the amount to your taste, starting with the same quantity as honey!
