This easy Asian ramen salad is full of vibrant, crunchy veggies and tasty noodles. It’s quick to make and packed with fresh flavors, making it a perfect side dish or light meal!
I love how the colors and crunchiness make this salad fun to eat. Plus, it’s so simple—I just mix everything up, and I’m ready to enjoy a bowl of goodness. 😋
Key Ingredients & Substitutions
Ramen Noodles: These are the base of your salad. You can use any quick-cooking noodles like soba or udon if you don’t have ramen. Just avoid instant noodles with seasoning packets.
Veggies: Red cabbage gives a lovely crunch and color, but feel free to swap in green cabbage or even kale if that’s what you have! For carrots, shredded, sliced, or even julienned work well.
Peanuts: I love roasted peanuts for crunch, but sunflower seeds or cashews are great alternatives for nut allergies. If you like a bit of spice, try adding chili peanuts!
Dressings: The rice vinegar adds tang, but apple cider vinegar could work if you’re out. Honey or brown sugar sweetens the dish; maple syrup is a fine substitute for a vegan option.
How Do I Cook Ramen Noodles Correctly?
Cooking ramen noodles is straightforward, but a little attention goes a long way. Here’s how to do it perfectly:
- Bring a pot of water to a boil, then add the ramen noodles without the seasoning packets.
- Cook according to package directions, usually about 3-4 minutes.
- When done, drain the noodles well and rinse them under cold water to stop the cooking process and prevent sticking.
- Let them sit aside while you prepare the other ingredients.
By rinsing them, you’ll keep your noodles separate and ready to mix with the veggies later! Enjoy these tips to make a delicious and refreshing salad. 🌱
Easy Asian Ramen Salad with Crunchy Veggies
Ingredients You’ll Need:
For the Salad:
- 2 packages (3 oz each) ramen noodles (discard seasoning packets)
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/2 cup roasted peanuts
- 2 tablespoons sesame seeds
For the Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare. Enjoying it straight away is a treat, or let it chill for 30 minutes to intensify the flavors. Perfect for a quick lunch or a lovely side dish!
Step-by-Step Instructions:
1. Cook the Ramen Noodles:
First, start by cooking the ramen noodles according to the package instructions, but remember to discard the seasoning packets. Once they’re cooked—about 3-4 minutes—drain them and rinse under cold water. This will help cool them down and stop the cooking process. Set the noodles aside to let them cool completely.
2. Prepare the Veggies:
In a large mixing bowl, add the vibrant shredded red cabbage, crunchy shredded carrots, thinly sliced red bell pepper, and sliced green onions. This colorful mix will make your salad not only delicious but visually appealing too!
3. Combine Noodles and Veggies:
Add the cooled ramen noodles to the bowl with your fresh, crunchy veggies. Toss them gently to combine so every noodle and veggie is in the mix.
4. Make the Dressing:
In a separate small bowl, whisk together the rice vinegar, soy sauce, honey (or brown sugar), sesame oil, fresh lime juice, and grated fresh ginger if you’re using it. Make sure everything is well mixed!
5. Dress the Salad:
Pour the dressing over your noodle and veggie mixture, tossing gently to ensure every ingredient is well coated with the flavorful dressing. It’s going to smell amazing!
6. Add Crunchy Toppings:
Now it’s time to add the roasted peanuts and sesame seeds. Mix everything gently one more time to combine. Taste your salad and adjust the seasoning with a bit of salt and pepper if needed.
7. Serve and Enjoy:
You can serve the salad right away for a fresh crunch, or chill it in the refrigerator for about 30 minutes to let the flavors meld. Before serving, feel free to sprinkle some extra green onions or peanuts on top for that finishing touch. Enjoy your delicious creation!
FAQ for Easy Asian Ramen Salad with Crunchy Veggies
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad a few hours ahead! Just mix all the ingredients without the peanuts and sesame seeds, and add them just before serving to keep them crunchy. This salad can be stored in the fridge for up to 2 days.
What Can I Substitute for Ramen Noodles?
If you don’t have ramen noodles, you can use other types of quick-cooking noodles, such as soba, udon, or even rice noodles. Just follow the cooking instructions to ensure they don’t become too soft!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If the noodles soak up too much dressing, simply add a splash of soy sauce or vinegar when you’re ready to eat to refresh the flavors!
Can I Use Other Veggies?
Absolutely! Feel free to substitute or add other veggies like cucumbers, snap peas, or even edamame for extra protein. Just keep in mind to chop everything into similar sizes for even mixing and a great presentation!
