Ramen Noodle Salad
This Ramen Noodle Salad features crunchy ramen and fresh vegetables tossed in a flavorful dressing.
Equipment
- oven
- Baking Sheet
- mixing bowl
Ingredients
Toasted Ramen Topping
- 2 pkg. ramen 3-oz. each
- ½ cup raw, unsalted peanuts
- ¼ cup raw sesame seeds
Dressing
- 1 clove garlic grated
- ⅓ cup unseasoned rice vinegar
- ¼ cup pure maple syrup or honey
- ¼ cup toasted sesame oil
- ½ orange zest
- 2 Tbsp. reduced-sodium soy sauce
- 2 tsp. ground ginger
- 1 tsp. kosher salt
Salad
- 4 cups thinly shredded green cabbage (from about ½ head)
- 1 cup thinly shredded red cabbage (from about ¼ head)
- ½ cup shelled edamame
- ½ cup shredded unpeeled carrots (from about 3 medium)
- ½ cup thinly sliced scallions
- ¼ cup finely chopped fresh cilantro
- 1 tsp. kosher salt
Instructions
Toasted Ramen Topping
- Arrange a rack in center of oven; preheat oven to 400°. Leaving ramen in packs, crush one ramen pack into smaller crumbs, then the other into slightly bigger or bite-size pieces. Empty both packs onto a baking sheet. Add peanuts and sesame seeds and toss to combine.
- Bake topping, tossing halfway through, until golden brown, about 6 minutes.
Dressing
- In a medium bowl, whisk garlic, vinegar, syrup, oil, orange zest, soy sauce, ground ginger, and salt until combined. Refrigerate until ready to use.
Salad
- In a large bowl, toss cabbage, edamame, carrots, scallions, cilantro, and salt. Add dressing and toss to combine.
- Add ramen mixture and toss again to combine.
- Salad can be assembled 3 days ahead. Store in an airtight container and refrigerate.
Notes
Serve this salad chilled for the best flavor and texture.
Nutrition
Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 40mgCalcium: 30mgIron: 1mg
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