5 from 3 votes
Ramen Noodle Salad
This easy ramen noodle salad is so fresh and colorful! Veggies and crunchy ramen noodles are tossed in a homemade dressing that’s bursting with zesty and refreshing flavors. The best side dish for summer or everyday dinners!
Prep Time
15 mins
Total Time
15 mins
Servings:
4
to 6
Calories:
443 kcal
Course:
Lunch
Cuisine:
Asian
Ingredients
For the dressing:
- 2 tablespoons olive oil
- 3 tablespoons rice vinegar
- ¼ cup of water
- 1 lemon
- 2 tablespoons brown sugar or agave
- 1 teaspoon ginger powder
- 2 teaspoons garlic powder
- ¼ teaspoon sesame oil toasted
- black pepper to taste
- salt to taste
- ½ cup cilantro chopped (optional
For the salad:
- 3 instant ramen noodles crushed into small pieces, 3-ounce packs, dry
- 3 cups cabbage thinly sliced, green
- 3 cups red cabbage thinly sliced
- 2 cups carrot shredded
- 1 cup green onions thinly sliced
Instructions
- In a small bowl, mix the olive oil, rice vinegar, water, juice of ½ lemon, sugar, ginger powder, garlic powder, sesame oil, salt, and pepper. Mix well, taste, and adjust any seasoning or lemon juice. Set aside.
- In a large bowl, add the crushed ramen noodles and add 3 tablespoons of dressing. Mix well and then add both cabbages, carrots, and green onions. Add the remainder of the dressing and mix well until all ingredients are evenly distributed.
- Enjoy immediately for a crunchy salad or store in the fridge for 4 hours or overnight for the noodles to get softer after they absorb the moisture from the dressing. The longer the salad sits, the more flavorful it gets.
Cup of Yum
Notes
- This pairs well with pan-fried tofu for some extra protein.
- This pairs well with pan-fried tofu for some extra protein.
- Use a store-bought cabbage blend: A great way to save time with this side dish is to use a store-bought blend of red and green cabbage or a cabbage and carrot coleslaw mix.
- Taste the dressing: Remember to taste the dressing before adding the veggies, and adjust the flavors with more salt, pepper, and/or lemon juice as needed.
- Toast the noodles: Toss the crushed ramen noodles in a drizzle of oil, then toast them in a dry skillet over medium heat or in the oven at 300ºF until they’re golden and toasty.
- Make it ahead of time: Remember that the longer the salad sits, the more flavorful it will be. Assemble it a few hours before serving for an even tastier result!
Nutrition Information
Calories
443kcal
(22%)
Carbohydrates
64g
(21%)
Protein
10g
(20%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Sodium
1381mg
(58%)
Potassium
647mg
(14%)
Fiber
8g
(32%)
Sugar
15g
(30%)
Vitamin A
11193IU
(224%)
Vitamin C
62mg
(69%)
Calcium
116mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 to 6
Amount Per Serving
Calories 443
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1381mg | 58% |
| Potassium | 647mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 11193IU | 224% |
| Vitamin C | 62mg | 69% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.