Cold Ramen Noodle Salad

4.80 from 5 votes

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!

Course Salad

Cuisine Chinese

Keyword cold ramen noodle salad

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 287kcal

Author Sue Ringsdorf

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, green onions, and cilantro), and the sunflower seeds. Toss to combine.
6 oz. instant ramen noodles (no packet), 1 cup shelled edamame, 1 cup English cucumber, 1 medium bell pepper (any color), 3 cups cabbage slaw, 1 bunch green onions, 1/4 cup cilantro, 1/2 cup sunflower seeds
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.
1/3 cup regular sesame oil, 1 Tablespoon toasted sesame oil, 2 Tablespoons brown sugar, 2 Tablespoons rice wine vinegar, 1 Tablespoon soy sauce, 2 teaspoons chili paste
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!

Nutrition