Crunchy Ramen Noodle Salad
This crunchy ramen noodle salad features red and green cabbage, green onions, edamame, crunchy ramen noodles and tangy dressing and is easy to make in just 15 minutes.
If you love cold noodle salads, you’ll have to try my Cold Asian Noodle Salad with Peanut Dressing or Cold Soba Noodle Salad with Sesame Dressing next! If you have a couple extra packets of instant noodles, this Ramen Noodle Stir Fry is also quick, easy and delicious.
The recipe features a sweet and tangy dressing that’s delicious with the shredded cabbage, snap peas, red bell pepper, carrot, cashews, edamame and of course, crunchy ramen noodles.
It makes a great side dish or works as a light main dish, especially if you add an additional protein such as baked tofu or tempeh.
Take it along to your next potluck or summer BBQ, serve it at a family gathering or whip it up for a quick and tasty weeknight meal.
Highlights
- Vegetarian & vegan (dairy-free, eggless).
- Quick and easy to make.
- Ready in less than 15 minutes!
- Great side dish.
- Light main on its own or with added protein.
- Make it for a healthy meal prep.
- Perfect parties and potlucks.
- Family-friendly meatless meal.
Ingredient Notes
- Cabbage: You’ll need both green cabbage and red cabbage, about 4 cups of each or 1/2 a small head. If you only have one variety, you can use 8 cups of that.
- Bell Pepper: The recipe calls for red bell pepper but you can substitute another colour if that’s all you have.
- Edamame: Shelled frozen edamame is a great option for convenience. If not, you can buy edamame
- Ramen Noodle: Use 1-2 packages of dry instant ramen noodles, since we will be discarding the seasoning packets you can purchase any flavour. I would start with 1 package and see how that is for you. You can always add more! I like it both ways.
- Nuts: Use roasted peanuts or cashews for topping. I would recommend using cashews because they add a slight sweetness and soften slightly in the dressing for a nice texture. If not, sunflower seeds, peanuts or slivered almonds work.
- Sesame Oil: This is for flavour so do not substitute another oil.
- Olive Oil: Use a good quality extra virgin olive oil. The olive oil can be substituted with another vegetable oil.
- Rice Vinegar: The recipe uses unseasoned rice wine vinegar but you can use seasoned if that’s what you have. Apple cider vinegar would work in a pinch.
- Maple Syrup: Use pure maple syrup or substitute agave syrup. Honey would also work.
- Tahini: A nice, creamy, slightly sweet tahini is best! I like Arz Fine Foods and Soom.
- Miso: Use white or yellow miso paste. You could also use red miso paste but it will have a stronger flavour.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations & Additions
- Add 2-3 portioned mandarin oranges.
- Use broccoli slaw, kale slaw or Brussels sprouts slaw instead of cabbage.
- Other veggies that work well are cucumber or celery.
- Instant chow mein noodles work in place of ramen noodles or try a mixture of both.
- You can simplify the salad and just do coleslaw mix, dressing and ramen noodles.
- For a lower-calorie salad, use 1 package of noodles instead of 2 and reduce the nuts to 1/4 cup. You could also omit the edamame though it does add protein to the salad.
Step-by-Step Instructions
Step 1: Add all of your dressing ingredients to a bowl and mix well: sesame oil, olive oil, rice vinegar, tahini, maple syrup, garlic, ginger, salt and black pepper.
You can mix the dressing in small bowl then pour it over the salad, or simply mix it up first in the large bowl you’ll be making the salad in.
Step 2: In a large bowl, add all of the salad ingredients and toss to combine: red cabbage, green cabbage, bell pepper, carrot, edamame, peas, cashews (or peanuts) and half of the green onions. Add a little pinch of salt and pepper as well.
Step 3: Break and crumble the ramen noodles over the salad and add the dressing if you didn’t mix it right in the salad bowl. Toss until all the veggies and noodles are coated in the dressing.
Serve your ramen salad topped with the remaining green onions and sesame seeds, if you like!
Recipe FAQs
Yes. To make this salad nut-free, omit the cashews and add sunflower seeds instead.
If you’ve added the dressing, the salad will keep for 2 days or so before it gets soggy. If you store the dressing separately, the salad mix will keep for 3-4 days in the fridge.
The dressing can be made in advance. It will store well in the fridge for up to 5 days in an airtight container. The salad can be prepared ahead of time but it’s best to leave the noodles until just before serving so they stay crunchy.
Chef’s Notes
- If you’re making the salad ahead of time, add and toss the noodles right before serving so they stay crunchy.
- For shredding the cabbage, a mandoline or the shredding attachment on a food processor work great.
- To save time, you can use pre-shredded packaged cabbage or coleslaw mix to replace the cabbage and carrot. You could also substitute a broccoli slaw mix.
- You can use 1 or 2 packs of instant ramen noodles. If you want it to be more like coleslaw with a bit of crunch, use one pack, if you want more noodles, crunch and bulk, use two!
- I’d recommend a mandolin to slice the red and green cabbage but a food processor shredding attachment also works. If you have neither, thinly slice with a sharp knife.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Crunchy Ramen Noodle Salad
Ingredients
For the Ramen Noodle Salad
- 4 cups green cabbage finely shredded (about ½ a small head, 250 g)
- 4 cups purple cabbage finely shredded (about ½ a small head, 250 g)
- 1 red bell pepper thinly sliced (130 g)
- 1 large carrot grated (95 g/1.5 cup)
- 1 cup sugar snap peas chopped (115 g)
- 2 cups cooked edamame 285 g
- 6 green onions thinly sliced
- 1-2 pkgs. dry ramen noodles discard flavor packets* (115 g)
- ½ cup roasted cashews or peanuts 75 g
For the Sesame Dressing
- ¼ cup sesame oil 60 mL
- 2 tbsp olive oil 30 mL
- ¼ cup rice wine vinegar 60 mL
- 2 tbsp maple syrup 30 mL
- 1 tbsp tahini 15 g
- 1 ½ tsp white or yellow miso paste
- 2 cloves garlic grated
- 1 tsp grated ginger or ½ tsp ginger powder
- salt and pepper to taste
Instructions
- In a large bowl, add sesame oil, olive oil, vinegar, tahini, maple syrup, garlic and ginger. Season with salt and pepper, then whisk well to combine into a smooth consistency. If you're making the dressing ahead of time, whisk it up in a small bowl or storage container.
- To the bowl with the dressing, add cabbage, peppers, carrots, snap peas, edamame, cashews and half the green onions. Season with salt and pepper.
- Using your hands, break apart the ramen noodles into the bowl. Add the dressing if you didn't mix it up in the salad bowl. Toss well to combine. Note that if you're making the salad in advance to reserve the noodles until just before serving.
- Serve topped with the remaining green onions and toasted white or black sesame seeds, if you like.
So many colors and amazing flavor! The only thing I did differently was to cook 4 ramen noodle bundles and chopped them up. The gluten free ramen noodles I had were rock hard uncooked and would not have worked. Next time, I plan to buy shredded cabbage to speed up the prep.