Cold Ramen Noodle Salad Recipe

The first time I encountered a Cold Ramen Noodle Salad, I was admittedly skeptical. Ramen, to me, was a steaming, comforting bowl of hot broth—the quintessential cold-weather food. The idea of serving it cold, as a salad, seemed almost counterintuitive. It was at a summer potluck, and a friend brought a massive, colorful bowl of what looked like a vibrant slaw, but with noodles woven throughout. Curiosity got the better of me. I took a scoop, and from the very first bite, I was a convert. It was an explosion of textures and flavors: the chewy, satisfying noodles, the incredible crunch of fresh cabbage and carrots, the pop of sweet edamame, all drenched in a savory, nutty, and tangy sesame ginger dressing. It was the most refreshing, addictive, and surprising dish on the entire table. Since that day, this recipe has become my secret weapon for every summer gathering. It’s the dish people ask for, the recipe they demand, and the first bowl to be emptied every single time.

The Ultimate Cold Ramen Noodle Salad: Your New Favorite Side Dish

Welcome to the recipe that will completely change the way you think about instant ramen noodles. We are taking this humble pantry staple and transforming it into a sophisticated, vibrant, and incredibly delicious Cold Ramen Noodle Salad. This isn’t just a recipe; it’s a blueprint for the perfect potluck dish, a fantastic make-ahead lunch, and a light, refreshing dinner on a warm evening. We will guide you through creating the most addictive sesame ginger dressing, selecting the perfect combination of crunchy vegetables, and preparing the noodles for the ideal chewy texture. Prepare to be amazed at how a few simple ingredients can come together to create a salad that is bursting with flavor, color, and crunch.

Why This Ramen Salad Recipe is an Absolute Must-Try

In a world filled with creamy pasta salads and simple green salads, this Cold Ramen Noodle Salad stands in a category all its own. Here’s why it deserves a prime spot in your recipe collection.

An Irresistible Combination of Textures and Flavors

The genius of this salad lies in its complexity, which is built from simple parts.

• The Chew: The ramen noodles provide a satisfying, slurp-able, and chewy base that makes the salad feel substantial and hearty.
• The Crunch: A medley of fresh, raw vegetables like cabbage, carrots, and bell peppers provides a powerful, audible crunch that is the perfect counterpoint to the soft noodles.
• The Pop: Edamame and scallions add little bursts of flavor and texture throughout the salad.
• The Dressing: The star of the show is the sesame ginger dressing. It’s a perfect storm of savory (soy sauce), nutty (sesame oil), tangy (rice vinegar), and sweet (honey/maple syrup), with a hint of warmth from fresh ginger and garlic. It coats every single ingredient, tying the entire dish together.

The Perfect Make-Ahead Dish for Any Occasion

This salad is an entertainer’s best friend. It’s not only easy to assemble, but it also benefits from being made a little ahead of time.

• Potlucks & BBQs: It travels exceptionally well and doesn’t contain mayonnaise, making it a safer choice for sitting out on a buffet table. Its unique flavor profile ensures it will be a memorable addition.
• Weekly Lunch Prep: Portion it out into individual containers for a healthy, satisfying, and exciting lunch that you’ll look forward to all morning. It’s far more interesting than a boring turkey sandwich.
• Light and Healthy Dinner: On a hot day when you don’t want to turn on the oven, this salad is a complete meal, especially when you add a protein like grilled chicken or shrimp.

Complete Ingredients for Cold Ramen Noodle Salad

This recipe yields a large salad, perfect for serving 6-8 people as a side dish or 4 people as a main course.

For the Sesame Ginger Dressing:

• Low-Sodium Soy Sauce or Tamari: ½ cup
• Rice Vinegar: ¼ cup
• Toasted Sesame Oil: 2 tablespoons
• Honey or Maple Syrup: 2 tablespoons
• Vegetable Oil or Avocado Oil: 2 tablespoons
• Fresh Ginger: 1 tablespoon, finely grated
• Fresh Garlic: 2 cloves, finely minced
• Pinch of Red Pepper Flakes: (optional, for a little heat)

For the Salad:

• Instant Ramen Noodles: 2 (3-ounce) packages, flavor packets discarded
• Shredded Green Cabbage: 3 cups (or use a coleslaw mix)
• Shredded Red Cabbage: 1 cup
• Grated Carrots: 1 cup
• Red Bell Pepper: 1, thinly sliced
• Shelled Edamame: 1 cup (thawed if frozen)
• Scallions (Green Onions): 4, thinly sliced
• Toasted Sesame Seeds: 2 tablespoons, for garnish
• Fresh Cilantro: ½ cup, roughly chopped (optional)

Step-by-Step Instructions

Follow this simple process to build your delicious and vibrant noodle salad.

Step 1: Prepare the Sesame Ginger Dressing
In a medium bowl or a mason jar with a tight-fitting lid, combine all the dressing ingredients: the soy sauce (or tamari), rice vinegar, toasted sesame oil, honey (or maple syrup), vegetable oil, grated ginger, minced garlic, and the optional red pepper flakes. Whisk vigorously, or shake the jar, until the dressing is well combined and slightly emulsified. The oil should be fully incorporated into the mixture. Set the dressing aside to allow the flavors to meld while you prepare the rest of the salad.

Step 2: Cook the Ramen Noodles
Bring a medium pot of water to a boil. Add the two blocks of instant ramen noodles. Important: Discard the seasoning packets that come with the ramen. Cook the noodles according to the package directions, but aim for an al dente texture, usually about 2-3 minutes. You don’t want them to be mushy. Immediately drain the noodles in a colander.

Step 3: The Crucial Cold Rinse
Rinse the cooked noodles thoroughly under cold running water. Toss the noodles with your hands or tongs under the water stream for at least 30 seconds. This step is critical for two reasons: it immediately stops the cooking process to prevent mushy noodles, and it rinses away excess starch, which keeps the noodles from clumping together in the salad. Drain them very well.

Step 4: Combine All Salad Ingredients
In a very large bowl, combine the prepared salad ingredients: the shredded green and red cabbage, grated carrots, sliced red bell pepper, thawed edamame, and most of the sliced scallions (reserve some for garnish).

Step 5: Toss to Perfection
Add the cooked and cooled ramen noodles to the large bowl with the vegetables. Pour about three-quarters of the prepared dressing over the top. Using tongs, gently toss everything together until the noodles and vegetables are evenly coated with the dressing. If it seems dry, add the remaining dressing.

Step 6: Garnish and Serve
Transfer the salad to a serving platter or bowl. Garnish generously with the toasted sesame seeds, the remaining sliced scallions, and the fresh cilantro (if using). The salad can be served immediately, or for best flavor, covered and chilled in the refrigerator for at least 30 minutes to an hour to allow the noodles and vegetables to absorb the dressing.

Nutrition Facts

This salad is a fantastic source of fresh vegetables and makes for a relatively balanced meal.

• Servings: 6-8 side-dish servings
• Serving Size: Approximately 1 ½ cups
• Calories per serving: Approximately 300-350 calories

Disclaimer: The nutritional information is an estimate and can vary based on the specific brands of ingredients used and any optional additions.

Preparation Time

This vibrant salad comes together remarkably quickly, with minimal cooking required.

• Prep Time: 20 minutes
• Cook Time: 3 minutes
• Total Time: Approximately 25 minutes (plus optional chilling time)

How to Serve Your Cold Ramen Noodle Salad

This dish is a true chameleon, fitting in beautifully in many different culinary settings.

• As a Standalone Vegetarian Lunch:
  • It’s hearty and satisfying enough on its own for a light and refreshing meal. Pack it in a container for an enviable work or school lunch.
• As the Perfect Side Dish for Grilled Foods:
  • The salad’s bright, tangy flavor is the perfect counterpoint to smoky, rich grilled meats.
  • Serve it alongside grilled chicken thighs, teriyaki salmon, Korean BBQ short ribs (kalbi), or grilled shrimp skewers.
• To Create a More Substantial Main Course:
  • Toss in a protein directly into the salad to make it a one-bowl dinner.
  • Excellent protein additions include: shredded rotisserie chicken, crumbled crispy tofu or baked tofu, or a handful of roasted peanuts or cashews.
• The Potluck Superstar:
  • Serve it in a large, beautiful bowl on a buffet table.
  • Provide extra garnishes on the side, like a small bowl of crushed peanuts, crispy wonton strips, or extra cilantro for guests to add themselves.
• As a Base for a “Bowl” Meal:
  • Place a generous scoop of the ramen salad at the bottom of a bowl and top with a perfectly cooked protein, like a sliced steak or a seared tuna steak, for an elegant and complete meal.

Additional Tips for Salad Supremacy

Ready to master this recipe? These five tips will ensure your Cold Ramen Noodle Salad is flawless every time.

1. Do Not Overcook the Noodles: This is the most important rule. The goal is al dente—cooked through but with a firm, pleasant chew. Mushy noodles will fall apart and create a pasty texture in the salad. Follow the package timing carefully, and err on the side of undercooking slightly, as they will soften a bit more as they absorb the dressing.
2. Customize Your Vegetables: This recipe is a fantastic template. Feel free to use whatever crunchy vegetables you have on hand. Some excellent substitutions or additions include Napa cabbage, thinly sliced snow peas or sugar snap peas, broccoli slaw, cucumber, or different colored bell peppers. The key is to maintain a variety of colors and textures.
3. Make the Dressing in Advance: The sesame ginger dressing only gets better with time. If you can, make it a few hours or even a day ahead. This gives the flavors of the fresh ginger and garlic time to fully infuse into the liquids, resulting in a more robust and well-rounded flavor.
4. For Maximum Crunch, Dress Just Before Serving: If you are a texture purist and want the vegetables to have the absolute maximum crunch, you can prepare all the components—the cooked noodles, the chopped veggies, and the dressing—and store them separately in the fridge. Toss everything together right before you walk out the door to your potluck or just before you plate it for dinner.
5. Don’t Throw Away the Toasted Sesame Seeds: The final garnish is more than just for looks. Toasted sesame seeds add a crucial layer of nutty flavor and a delicate, sandy crunch that complements the dressing perfectly. If you only have raw sesame seeds, toast them yourself in a dry skillet over medium heat for 2-3 minutes, stirring constantly until they are fragrant and lightly golden.

Frequently Asked Questions (FAQ)

Here are the answers to some of the most common questions about making this delicious noodle salad.

1. Q: Can I make this salad gluten-free?
A: Absolutely! To make a gluten-free version, simply swap the regular instant ramen noodles for gluten-free ramen, which is often made from brown rice or millet. Then, ensure you use gluten-free tamari instead of soy sauce in the dressing. The rest of the ingredients are naturally gluten-free.

2. Q: How can I add more protein to make this a full meal?
A: This salad is a perfect canvas for adding protein. Shredded rotisserie chicken is the easiest and quickest option. Other great additions include grilled and sliced chicken breast, grilled shrimp, pan-seared tofu or edamame (which is already in the recipe), or even leftover sliced steak. For a vegetarian protein boost, add a cup of shelled peanuts or roasted cashews.

3. Q: How long will this Cold Ramen Noodle Salad last in the fridge?
A: The salad will keep in an airtight container in the refrigerator for up to 3 days. However, be aware that the texture will change over time. It is at its crunchiest on day one. By day two and three, the noodles and vegetables will have softened as they absorb more of the dressing, but the flavor will be even more developed and still absolutely delicious.

4. Q: I don’t have rice vinegar. Can I use something else?
A: Rice vinegar is ideal for its mild, slightly sweet flavor. If you don’t have it, you can substitute it with apple cider vinegar or white wine vinegar. You may need to add an extra teaspoon of honey or maple syrup to the dressing to balance the harsher acidity of these vinegars. I would avoid using standard white distilled vinegar, as its flavor is too sharp for this dressing.

5. Q: My dressing separated. How can I fix it?
A: The separation of oil and vinegar is natural. To fix it, simply whisk the dressing vigorously again right before you pour it over the salad. Using a mason jar is a great trick—just put the lid on tight and shake it like you mean it for 15-20 seconds. This will re-emulsify the dressing, creating a smooth and cohesive sauce to coat your salad.

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