Cold Ramen Salad

A refreshing twist on traditional ramen, this cold salad combines chilled noodles, vibrant vegetables, and a nutty‑soy dressing to create a satisfying and nutritious dish perfect for warm days or meal prepping.

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Why You’ll Love This Recipe

• Versatile & Customizable – Easily adapt with your favorite vegetables, proteins, and dressings.citeturn0search5turn0search4

• Crunchy Texture – Features toasted ramen bits and fresh produce for delightful contrast.citeturn0search5turn0search8

• Meal‑Prep Friendly – Stays crisp in the fridge for up to 4 days, making it ideal for lunches.citeturn0search5turn0search8

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Instant ramen noodles (without seasoning packet)

• Shredded green cabbage

• Shredded red cabbage (optional)

• Matchstick carrots

• Sliced cucumber

• Chopped bell pepper (any color)

• Shelled edamame

• Green onion, sliced

• Fresh cilantro (optional)

• Sunflower seeds or chopped peanuts

• Sesame seeds

Dressing:

• Olive oil (or tahini for oil‑free option)

• Rice vinegar

• Soy sauce or tamari (use gluten‑free if needed)

• Maple syrup or brown sugar

• Grated garlic

• Grated ginger

• Toasted sesame oil

• Optional: Dijon mustard or chili‑garlic sauce

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Directions

1. Toast ramen topping (optional): Break off ~1 oz of the dry noodles; toast over medium‑low heat until lightly browned (about 3 min), then stir in sesame seeds. Cool.citeturn0search5turn0search12

2. Cook noodles: Boil remaining ramen until just al dente, drain, rinse under cold water, and toss with a small drizzle of oil to prevent clumping.citeturn0search5turn0search3

3. Prep vegetables: Shred or slice cabbage, carrots, cucumber, bell pepper, green onion, and chop cilantro if using.

4. Make dressing: Whisk together olive oil, rice vinegar, soy sauce, maple syrup, garlic, ginger, sesame oil; optionally add Dijon or chili paste.citeturn0search5turn0search3

5. Assemble salad: Combine noodles, veggies, edamame in a large bowl; add half the dressing and toss gently.

6. Chill & serve: Cover and refrigerate at least 30 minutes for flavors to meld. Before serving, toss with toasted ramen topping and garnish with seeds.citeturn0search12turn0search5

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Servings and timing

• Servings: 6–8 as a side, or 4–5 as a light entrée with protein

• Prep time: 20 min

• Chill time: approximately 30 min

• Total time: about 50 min
  (Adapted from similar recipes combining My Quiet Kitchen, A Food Lover’s Kitchen, and Cozy Peach Kitchen guidance.)

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Variations

• Protein boost: Add grilled chicken, shrimp, tofu, or tempeh for a more filling meal.citeturn0search4turn0search12

• Gluten‑free: Use certified gluten‑free ramen noodles and tamari instead of soy sauce.citeturn0search7turn0search5

• Oil‑free option: Substitute half the oil in the dressing with tahini.citeturn0search5turn0search7

• Spicy twist: Add sriracha, chili paste, or chili‑garlic sauce to the dressing.citeturn0search12turn0search3

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Storage/reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.citeturn0search5turn0search8

• Reheating: Serve cold—no reheating needed. Noodles may soften over time; add extra toasted ramen topping before serving.citeturn0search8turn0search11

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FAQs

How long will the salad stay fresh?

Refrigerated in an airtight container, it keeps well for up to 4 days, though noodles gradually soften.citeturn0search8turn0search11

Can I prepare it ahead of time?

Yes, you can prep everything and toss just before serving. The flavors improve after chilling.citeturn0search8turn0search12

What noodles can I use?

Instant ramen is traditional, but rice noodles, soba, udon, or spaghetti work too for texture variation.citeturn0search8turn0search3

Is this gluten‑free friendly?

Absolutely—just use gluten‑free noodles and tamari in place of soy sauce.citeturn0search7turn0search5

How can I make it vegan?

The base recipe is vegan; ensure your noodles are egg‑free.citeturn0search2turn0search5

Any tips for more crunch?

Reserve and add the toasted ramen topping and extra seeds just before serving.citeturn0search5turn0search12

What vegetables are good to include?

Red cabbage, carrots, cucumber, bell peppers, broccoli, radishes, snow peas—all are excellent choices.citeturn0search5turn0search8

Can I use mayo or creamy dressing?

You can, though it strays from the refreshing vibe. Many prefer a tahini‑based dressing for creaminess.citeturn0search7turn0search5

Can it be frozen?

Not recommended—freezing alters the texture of noodles and vegetables.

Can I omit the toasted ramen topping?

Yes, but you’ll lose the contrasting crunch. Instead, add nuts or seeds for texture.citeturn0search5turn0search12

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Conclusion

This Cold Ramen Salad is the ultimate blend of convenience, flavor, and health. With minimal prep, endless customization options, and excellent make‑ahead potential, it’s perfect for quick lunches, potlucks, or a light summer dinner. Try it once—you may end up making it a staple in your routine

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