Go Back
- 2 packs of instant ramen noodles - 1 cup shredded cabbage - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1/2 cup edamame, shelled - 1/4 cup green onions, chopped - 1/4 cup cilantro leaves, chopped - 1/2 cup slivered almonds or sunflower seeds - 1/4 cup sesame seeds - 1/4 cup soy sauce - 3 tablespoons rice vinegar - 3 tablespoons sesame oil - 2 tablespoons honey or maple syrup - 1 teaspoon grated ginger - 1 clove garlic, minced - 1 teaspoon sriracha (optional, for spice) In this Crunchy Asian Ramen Salad, the ingredients create a delightful mix of flavors and textures. The instant ramen noodles serve as the base. You can easily find them at any store. Shredded cabbage and carrots add crunch and color. The red bell pepper provides sweetness and a bright pop. Edamame brings protein and a fun bite. Green onions and cilantro infuse freshness. You can use slivered almonds or sunflower seeds for extra crunch. Finally, sesame seeds add a nutty finish. For the dressing, the soy sauce gives depth. Rice vinegar adds tang, while sesame oil provides a rich flavor. Honey or maple syrup balances the saltiness. Grated ginger and minced garlic enhance the taste. Sriracha adds a kick, but it's optional. This dressing ties everything together, making the salad vibrant and delicious. - First, boil water in a pot for the ramen. - Add the noodles and cook for 3-4 minutes. - Drain the noodles and rinse them under cold water. Cooking the ramen is simple and quick. Boiling water takes only a few minutes. The noodles cook fast, too. Rinsing them in cold water stops the cooking. This way, your noodles stay firm and fresh. - In a small bowl, whisk together soy sauce and rice vinegar. - Next, add sesame oil, honey, grated ginger, minced garlic, and sriracha if you like spice. Making the dressing is easy and fun. You blend sweet, salty, and spicy flavors. The soy sauce and rice vinegar create a tasty base. The honey adds sweetness, while ginger and garlic give it a kick. Sriracha can add some heat, so use it as you wish. - In a large salad bowl, mix shredded cabbage, shredded carrots, sliced bell pepper, edamame, green onions, and cilantro. - Add the cooled ramen noodles and pour the dressing over the salad. - Toss everything gently to combine. Combining the salad is where the magic happens. You can use any veggies you love. The crunch from the cabbage and carrots adds texture. The noodles soak up the dressing, making every bite flavorful. Tossing gently ensures nothing breaks apart, keeping your salad pretty. Serve your Crunchy Asian Ramen Salad chilled or at room temperature. This keeps the flavors fresh and bright. For a lovely touch, garnish with extra sesame seeds and fresh cilantro. These add color and a burst of flavor. Want to make this salad even better for you? Substitute honey with agave syrup for a vegan option. This change keeps it sweet without the bees. Also, using low-sodium soy sauce gives you a lighter dressing. It helps you enjoy all the flavors without the extra salt. To spice things up, add crushed red pepper for heat. This gives the salad a nice kick! You can also mix in lime juice for a fresh twist. The lime juice brightens the dish and adds a zesty flavor that works well with the other ingredients. {{image_2}} You can boost this salad by adding protein. Grilled chicken or shrimp works well. They add a nice texture and flavor. If you want a vegetarian option, try tofu. It soaks up the dressing and adds heartiness. Feel free to get creative with your veggies. You can swap in cucumbers or radishes for a fresh crunch. Broccoli or snap peas also make great additions. They add more color and bite to your salad. Don't feel stuck with just ramen noodles. You can try whole wheat ramen noodles for a healthier twist. If you need a gluten-free option, rice noodles are perfect. They still give you that enjoyable chew. Store your Crunchy Asian Ramen Salad in an airtight container in the fridge. This keeps the salad fresh and crispy. For the best taste, consume it within 2-3 days. After that, the veggies can lose their crunch. Freezing this salad is not a good idea. The texture changes when thawed. If you want to keep it longer, store the dressing separately. This way, it stays fresh and flavorful. If you prefer your salad warm, you can gently reheat it. Use a pan and add a splash of water to help. However, the salad is best enjoyed fresh. The crunchiness and flavors shine when served cold or at room temperature. Yes, you can make this salad ahead of time. To keep it fresh, prepare the salad and dressing separately. Mix them just before serving. This way, the noodles stay crunchy, and the veggies remain crisp. Indeed, it’s a great option for meal prep. You can store the veggies and ramen separately from the dressing. This keeps everything fresh for your weekly lunches or quick dinners. Just grab and go! If you want a change, you can use different noodles. Soba noodles or rice noodles work well. For a low-carb option, try zucchini noodles. All these alternatives give you a unique twist on the salad. In this blog post, I shared a tasty Crunchy Asian Ramen Salad recipe. We covered the ingredients, step-by-step instructions, and tips for making it healthier. You can customize it with proteins and veggies. Remember to store it properly for the best taste. This salad is simple and fun to make, perfect for any meal. Enjoy your fresh, vibrant dish that’s full of flavor and color. Happy cooking!

Crunchy Asian Ramen Salad

Savor the crunch with this delicious Crunchy Asian Ramen Salad! Packed with fresh veggies and crispy ramen noodles, this easy recipe is perfect for a light lunch or a side dish. Toss in homemade dressing for a burst of flavor that everyone will love. Ready in just 25 minutes, it's a breeze to make! Click through for the full recipe and tips to elevate your salad game today. Enjoy a refreshing twist on your meal!
Print Recipe Pin Recipe

Ingredients
  

2 packs of instant ramen noodles (discard seasoning packets)

1 cup shredded cabbage (green or red)

1 cup shredded carrots

1 red bell pepper, thinly sliced

1/2 cup edamame, shelled

1/4 cup green onions, chopped

1/4 cup cilantro leaves, chopped

1/2 cup slivered almonds or sunflower seeds

1/4 cup sesame seeds (for garnish)

Dressing Ingredients:

1/4 cup soy sauce

3 tablespoons rice vinegar

3 tablespoons sesame oil

2 tablespoons honey or maple syrup

1 teaspoon grated ginger

1 clove garlic, minced

1 teaspoon sriracha (optional, for spice)

Instructions
 

Cook the Ramen: In a pot of boiling water, cook the ramen noodles for 3-4 minutes until tender. Drain and rinse under cold water to stop cooking; set aside.

    Prepare the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and sriracha for spice. Set aside.

      Combine Vegetables: In a large salad bowl, combine the shredded cabbage, shredded carrots, sliced bell pepper, edamame, green onions, and cilantro. Stir to mix.

        Add Ramen: Add the cooled ramen noodles to the bowl with the vegetables. Pour the dressing over the salad and toss gently until everything is well coated.

          Add Crunch: Fold in the slivered almonds (or sunflower seeds) for crunch, ensuring they are evenly distributed throughout the salad.

            Garnish: Sprinkle sesame seeds on top for added flavor and presentation.

              Prep Time: 15 mins | Total Time: 25 mins | Servings: 4-6

                - Presentation Tips: Serve the salad in a large bowl or individual portion bowls, garnished with a few extra sesame seeds and fresh cilantro sprigs on top for a vibrant touch. Enjoy chilled or at room temperature!