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Cold Ramen Noodle Salad With Crunchy Ramen Topping
5 from 3 votes

Cold Ramen Noodle Salad With Crunchy Ramen Topping

This cool and refreshing ramen noodle salad features a bounty of fresh veggies, edamame, tender ramen, and a sesame-soy dressing with just the right balance of flavors. The crunchy noodle topping is quick and easy to make and adds fun contrast and crunch! Serves approximately 6-8 as a side dish or 4-5 as a light entree with additions.

Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8 servings
Calories: 260 kcal
Course: Side Dish, Salad
Cuisine: Asian

Ingredients

  • 9 ounces ramen noodles gluten-free if needed, dry
  • 2 tablespoons sesame seeds
  • 4 cups green cabbage about half of a medium head, shredded
  • 2 cups broccoli cut small; or cauliflower, florets
  • 1 large carrot peeled and shaved into ribbons or julienned
  • 1 bunch radishes optional, trimmed and sliced
  • ⅓ cup green onion chopped
  • 1¼ cups edamame cooked, shelled
For the Dressing:
  • ¼ cup olive oil or tahini for oil-free; see Notes
  • ¼ cup rice vinegar
  • 3 tablespoons soy sauce or gluten-free tamari
  • 3 tablespoons maple syrup or agave
  • 1 tablespoon tahini
  • 1 teaspoon ginger freshly grated, puree
  • 3 cloves garlic grated or minced
  • 2 teaspoons Dijon mustard or a chili garlic sauce, spicy
  • 2 teaspoons sesame oil toasted
  • ½ teaspoon red pepper flakes optional

Instructions

    Cup of Yum
  1. Take approximately 1 ounce of the dry noodles and break into small pieces (if using wavy ramen see Notes below). Preheat a skillet over medium-low heat. Stirring frequently, toast the noodles for about 3 minutes, until slightly darker in color. Add the sesame seeds to the pan, stir, and remove from heat. Set aside to cool.
  2. Cook the remaining ramen noodles according to package directions but reduce the time by about 1 minute. You want the noodles to be just al dente. Drain in a colander and rinse well with cold water.
  3. While the noodles cool, whisk together the dressing ingredients in a bowl. Finish preparing the veggies if you haven't already.
  4. Combine the vegetables, edamame, and cooled noodles in a large bowl. Drizzle with about ⅔ of the dressing, and toss to combine. Add more dressing to taste, and garnish with the crunchy sesame-ramen topping. Serve now or refrigerate until chilled.

Notes

  • If using wavy ramen, toasting in the oven tends to work better. To do it, spread the broken noodles on a baking sheet and toast in a preheated 380°F oven for 5 to 7 minutes, stirring at the halfway point. Add the sesame seeds, and set aside to cool.
  • Oil-free: If you avoid extracted oils, replace the olive oil with tahini, and omit the sesame oil. Keep in mind that this creates a thicker dressing, which you can thin with lime juice and/or a splash of water.
  • Store ramen noodle salad in an airtight container in the refrigerator for up to 4 days, depending on the veggies used (some may not hold up as well as others).

Nutrition Information

Calories 260kcal (13%) Carbohydrates 34g (11%) Protein 9g (18%) Fat 10g (15%) Cholesterol 0mg (0%) Sodium 430mg (18%) Fiber 4g (16%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 260

% Daily Value*

Calories 260kcal 13%
Carbohydrates 34g 11%
Protein 9g 18%
Fat 10g 15%
Cholesterol 0mg 0%
Sodium 430mg 18%
Fiber 4g 16%

* Percent Daily Values are based on a 2,000 calorie diet.