Cold Ramen Noodle Salad
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This Cold Ramen Noodle Salad combines cooked ramen noodles with fresh veggies, sunflower seeds, shelled edamame, and a tangy dressing. Add this delicious salad to the menu for all your upcoming gatherings and watch your guests be wow’d!
For other delicious salads, try my Summer Pasta Salad, some Potato Salad with Miracle Whip, a delicious Summer Panzanella Salad, and a Mexican Quinoa Salad with Avocado Crema!
Ramen Noodle Salad
This Asian-inspired salad is based on my Crunchy Asian Cabbage Salad and both are perfect recipes for summertime gatherings. Instead of using the ramen for crunch, it is the base of this salad.
In addition to the ramen, lots of veggies are also included for that crunch factor. The dressing is a delicious topper and brings everything together so nicely.
If you’re bringing this noodle salad to a gathering, I recommend doubling it. It got inhaled the last time I made it so definitely make a larger batch!
Ingredients Used:
- Ramen – You’ll need two packs of ramen noodles (without the seasoning packet).
- Shelled Edamame – I cook the edamame in my microwave and then add a sprinkle of kosher salt.
- Fresh Veggies – Cabbage slaw, cucumbers, bell pepper, green onion, and chopped cilantro.
- Nuts – I used shelled sunflower seeds. You could also use toasted almonds.
- Dressing – A simple combo of sesame oil (regular and toasted), brown sugar, soy sauce, rice wine vinegar, and chili paste.
How to make Cold Ramen Noodle Salad:
Step 1
Prep ramen. Bring a small pot of water to a boil. Add the ramen noodles (minus the packets) and cook for a couple of minutes. They won’t take long! Drain and cool.
Step 2
Cook edamame. Microwave the shelled edamame and a sprinkle of salt. Let cool.
Step 3
Chop veggies. Chop/slice the cucumber, bell pepper, and cilantro.
Step 4
Combine ingredients. In a large bowl, combine the salad ingredients – the cooked ramen, the cooked edamame, fresh veggies (cucumber, bell pepper, cabbage, and cilantro), and the sunflower seeds. Toss to combine.
Step 5
Make dressing. In a mason jar, combine the salad dressing ingredients – the sesame oil (or canola), toasted sesame oil, brown sugar, rice vinegar, soy sauce, and chili paste. Shake well.
Step 6
Add dressing to salad. Drizzle the salad dressing over top the cold ramen noodle salad and toss to combine.
Step 7
Serve salad. Serve this delicious salad with your favorite protein or something suggested below!
What to serve with Cold Ramen Noodle Salad
This goes wonderfully with many of my grilled recipes, including the following.
Expert Tips
- When cooking the noodles, keep in mind that they cook VERY quickly. Use a fork to separate the noodles as they cook and stay close as they are done in a few brief minutes.
- For a shortcut, buy the packaged cabbage slaw (instead of slicing cabbage).
- Adjust the dressing to your liking. We like a spicier taste so I always add extra chili paste. If you like yours a bit sweeter, add extra sugar.
- You can dress the salad in advance so the flavors have time to meld together.
- I recommend doubling this for larger groups!
xoxo ~Sue
Cold Ramen Noodle Salad
Ingredients
For the salad:
- 6 oz. instant ramen noodles (no packet) – cooked and cooled
- 3 cups cabbage slaw – I use the packaged mix
- 1 cup English cucumber – sliced
- 1 medium bell pepper (any color) – sliced thin
- 1 cup shelled edamame – cooked and cooled
- 1 bunch green onions – diced
- 1/4 cup cilantro – chopped
- 1/2 cup sunflower seeds
For the dressing:
- 1/3 cup regular sesame oil – or canola oil
- 1 Tablespoon toasted sesame oil
- 2 Tablespoons brown sugar
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon soy sauce
- 2 teaspoons chili paste
Instructions
- Prep ramen. Bring a small pot of water to a boil. Add the ramen noodles (minus the packets) and cook for a couple of minutes. They won’t take long! Drain and cool.
- Cook edamame. Microwave the shelled edamame and a sprinkle of salt. Let cool.
- Chop veggies. Chop/slice the cucumber, bell pepper, and cilantro.
- Combine ingredients. In a large bowl, combine the salad ingredients – the cooked ramen, the cooked edamame, fresh veggies (cucumber, bell pepper, cabbage, and cilantro), and the sunflower seeds. Toss to combine.
- Make dressing. In a mason jar, combine the salad dressing ingredients – the sesame oil (or canola), toasted sesame oil, brown sugar, rice vinegar, soy sauce, and chili paste. Shake well.
- Add dressing to salad. Drizzle the salad dressing over top the cold ramen noodle salad and toss to combine.
- Serve salad. Serve this delicious salad with your favorite protein!
Notes
Expert Tips
- When cooking the noodles, keep in mind that they cook VERY quickly. Use a fork to separate the noodles as they cook and stay close as they are done in a few brief minutes.
- For a shortcut, buy the packaged cabbage slaw (instead of slicing cabbage).
- Adjust the dressing to your liking. We like a spicier taste so I always add extra chili paste. If you like yours a bit sweeter, add extra sugar.
- You can dress the salad in advance so the flavors have time to meld together.
- I recommend doubling this for larger groups!
The flavors in this salad are so yummy! I love that it’s packed with veggies and includes some protein from the edamame and sunflower seeds. This is great as a mail dish or side! Will definitely make this again.
One of our favorite salads! Thanks Stephani!
Our family loves a good fresh pasta salad, especially in the heat of summer. My daughter made this ramen salad as an alternative to our regular pasta salad and we fell in love with it! It’s an excellent side that you just gotta try.
Such a delicious summer salad!!
Great as a side with anything grilled or as a main. I added extra veggies cuz I hate to see them go to waste and had an extra large portion. Highly recommend!!
Thanks for giving this salad a try, Shari! 🙂