Ramen Noodle Salad Recipe
With crunchy noodles, almonds, cabbage and tender edamame in a zippy ginger dressing, this ramen noodle salad recipe is easy and delicious!
Ingredients
For the Salad:
- 2 packs instant ramen noodles discard seasoning packets – 6 ounces / 170 grams
- 2 cups shredded purple cabbage 150 grams
- 2 cups shredded napa cabbage 150 grams
- 1 cup shelled edamame thawed if frozen – 150 grams
- ½ cup shredded carrots 60 grams
- ½ red bell pepper thinly sliced – 60 grams
- 2 green onions thinly sliced – 20 grams
- ½ cup chopped fresh cilantro 8 grams
- ½ cup slivered almonds toasted – 60 grams
- 1 tablespoon sesame seeds for garnish – 9 grams
For the Dressing:
- ¼ cup rice vinegar 60 milliliters
- 2 tablespoons soy sauce 30 milliliters
- 1 tablespoon maple syrup 15 milliliters
- 1 tablespoon toasted sesame oil 15 milliliters
- 2 tablespoons olive oil 30 milliliters
- 1 tablespoon lime juice 15 milliliters
- 1 teaspoon grated fresh ginger 2 grams
- 1 clove garlic finely minced – 3 grams
- ½ teaspoon chili flakes or sriracha optional, to taste – 1 gram
Instructions
- Break the dry ramen noodles into bite-sized pieces and set aside.
- Toast the almonds (if not already toasted): In a dry skillet over medium heat, toast the slivered almonds for 2–3 minutes, stirring often until golden and fragrant. Let cool.
- In a small bowl or jar, whisk together the rice vinegar, soy sauce, maple syrup, sesame oil, olive oil, lime juice, ginger, garlic, and chili flakes or sriracha, if using.
- In a large mixing bowl, combine the broken dry ramen noodles, purple cabbage, napa cabbage, edamame, carrots, bell pepper, green onions, and cilantro.
- Pour the dressing over the salad and toss well to coat. Let it sit for at least 15–30 minutes (or chill up to 1 hour). This softens the noodles just slightly while keeping their crunch.
- Sprinkle it with toasted almonds and sesame seeds right before serving for a crunchy finish.
Notes
- Meal prep: If you’re meal prepping this salad, I recommend keeping the dressing and almonds separate and then assembling a few minutes before serving.
- Leftovers: This salad can be stored in an airtight container in the refrigerator for about 3 days. The noodles will soften once you’ve added the dressing, but the salad is still fabulous!
Nutrition
Calories: 287kcal | Carbohydrates: 21g | Protein: 9g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Sodium: 543mg | Potassium: 625mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3953IU | Vitamin C: 59mg | Calcium: 158mg | Iron: 3mg