A Refreshing Treat
Chilled Ramen Veggie Salad is a dish that brings a burst of vibrant colors and flavors to the table. When I first made this Chilled Ramen Veggie Salad, I was looking for something that combined simplicity with a bit of flair. The idea was to use ingredients that were both fresh and easily available, turning them into a dish that’s as delightful to look at as it is to eat. The result? A salad that’s perfect for meal prep, picnics, or just a quick, nutritious lunch. With crunchy vegetables and a savory sesame-soy dressing, this Chilled Ramen Veggie Salad quickly became a favorite.
The Perfect Salad for Every Occasion
I remember the day I decided to whip up this Chilled Ramen Veggie Salad. It was a sunny afternoon, and I wanted something light yet satisfying. I cooked up the ramen noodles, letting them cool down while I prepared the sesame-cashew crunch. Toasting the cashews with sesame seeds and a touch of agave nectar filled the kitchen with the most wonderful aroma. Tossing everything together, the noodles mixed perfectly with the finely shredded napa cabbage, purple cabbage, carrots, and edamame. The final touch was a drizzle of the homemade sesame-soy dressing and a sprinkle of sriracha for a little kick. The result was a salad bursting with flavor and texture.
Easy and Versatile
What I love most about this Chilled Ramen Veggie Salad is how adaptable it is. You can swap out the instant ramen for soba or rice noodles if you’re looking for a gluten-free option, or use green cabbage if napa cabbage isn’t available. The sesame-cashew crunch can be made ahead and stored in the fridge, making it a great option for meal prep. I often add extra veggies like bell peppers or snap peas for added crunch, and it always turns out delicious. Whether you’re making it for a family gathering or just for yourself, this salad is always a hit.
A Must-Try Recipe
If you haven’t tried the Chilled Ramen Veggie Salad yet, I highly recommend giving it a go. It’s one of those recipes that looks as good as it tastes and is incredibly easy to put together. The combination of textures—from the crisp vegetables to the crunchy cashew topping—makes every bite a delight. Plus, it’s a fantastic way to enjoy a healthy meal without sacrificing flavor. With a prep time of just 10 minutes and a resting time of 10 minutes, you’ll have a refreshing, flavorful salad ready to enjoy in no time. Give it a try and see how it becomes a staple in your meal rotation!
Table of Contents
Chef’s Notes- Chilled Ramen Veggie Salad
- Noodle Prep Tip: For the best texture, cook the ramen noodles just until they’re al dente. Overcooking can make them mushy once mixed with the dressing. Also, tossing the noodles with a bit of toasted sesame oil helps prevent them from sticking together.
- Crunch Factor: Ensure the sesame-cashew crunch cools completely before adding it to the salad to maintain its crispiness. If it’s still warm, it may lose its crunch and affect the overall texture of the salad.
- Adjusting Spice Levels: If you prefer a milder salad, start with a small amount of sriracha and add more to taste. For a spicier kick, increase the sriracha or even add a pinch of red pepper flakes.
- Make Ahead Tip: The salad can be prepared a day in advance and stored in the fridge. However, add the sesame-cashew crunch just before serving to keep it crunchy. The dressing and vegetables will meld together beautifully, enhancing the flavors.
- Veggie Variations: Feel free to mix in other vegetables like bell peppers, snap peas, or radishes for additional texture and flavor. Just remember to adjust the cooking time if adding vegetables that need cooking.
Chilled Ramen Veggie Salad
4
servings10
minutes15
minutes579
kcal10
minutes35
minutesDive into this refreshing Chilled Ramen Veggie Salad, bursting with vibrant colors and flavors! This dish combines crunchy vegetables with a savory sesame-soy dressing and a delightful sesame-cashew crunch. Perfect for meal prep or a quick, nutritious lunch, this salad is sure to become a favorite. Inspired by the simplicity of everyday ingredients, it’s a must-try for anyone looking to elevate their salad game!
Ingredients
- Salad Ingredients
12 oz instant ramen noodles (4 packets)
4 cups finely shredded napa cabbage
1 cup thinly sliced purple cabbage
2 cups julienned carrots
12 oz thawed shelled edamame (mukimame)
1 bunch scallions, thinly sliced
Sriracha sauce to taste (optional)
- Sesame Cashew Crunch
1 tsp toasted sesame oil (plus more for noodles)
1/2 cup raw cashews (unsalted)
2 tbsp sesame seeds
2 tbsp agave nectar (or honey)
- Sesame Soy Dressing
1/4 cup rice wine vinegar
3 tbsp tamari (or soy sauce)
2 tbsp balsamic vinegar (or black vinegar)
1 tbsp toasted sesame oil
- Alternative Ingredients:
Instant Ramen: Use soba noodles or rice noodles for a gluten-free option.
Napa Cabbage: Substitute with green cabbage or a coleslaw mix.
Agave Nectar: Replace with maple syrup or brown rice syrup for a vegan option.
Tamari: Use coconut aminos for a soy-free alternative.
- Alternative Ingredients:
Instant Ramen: Use soba noodles or rice noodles for a gluten-free option.
Napa Cabbage: Substitute with green cabbage or a coleslaw mix.
Agave Nectar: Replace with maple syrup or brown rice syrup for a vegan option.
Tamari: Use coconut aminos for a soy-free alternative.
Directions
- Prepare Noodles – Cook the ramen noodles as per package instructions but skip the seasoning packets. Drain and rinse under cold water to cool them quickly. Toss with a bit of toasted sesame oil and set aside. (5 minutes)
- Make Sesame Cashew Crunch – In a nonstick pan over medium heat, add sesame oil, cashews, and sesame seeds. Toast for about 4-5 minutes until golden brown. Stir in agave nectar and reduce heat to medium-low. Simmer for another minute before spreading the mixture on a plate to cool in the fridge for at least 10 minutes. (10 minutes)
- Assemble Salad – In a large mixing bowl, combine the cooled ramen noodles with the dressing. Add napa cabbage, purple cabbage, carrots, edamame, scallions, and crumbled sesame-cashew crunch. Toss everything together until well mixed. Optionally add sriracha for some heat. Chill for an hour before serving or enjoy immediately. (15 minutes)
- Prepare Dressing – In a small bowl or jar, whisk together rice vinegar, tamari, balsamic vinegar, and toasted sesame oil. Adjust seasoning to taste. (5 minutes)
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 579kcal
- Fat: 24g
- Saturated Fat: 7g
- Cholesterol: 0mg
- Sodium: 505mg
- Potassium: 917mg
- Carbohydrates: 74g
- Fiber: 9g
- Sugar: 15g
- Protein: 19g
- Vitamin A: 9368IU
- Vitamin C: 32mg
- Calcium: 164mg
- Iron: 7mg
FAQs- Chilled Ramen Veggie Salad
Can I use a different type of noodle instead of instant ramen?
Yes, you can substitute soba noodles or rice noodles if you prefer a gluten-free option. Just cook them according to the package instructions and adjust the amount of sesame oil used to prevent sticking.
What can I use instead of agave nectar?
If you don’t have agave nectar, you can use honey or maple syrup. Both will provide a similar sweetness and help in achieving the right balance in the sesame-cashew crunch.
Can I make this salad ahead of time?
Absolutely! You can prepare the salad up to a day in advance. Just keep the sesame-cashew crunch separate and add it just before serving to maintain its crispiness.
How can I make this recipe vegan?
To make this salad vegan, substitute honey with agave nectar or maple syrup. Additionally, ensure the tamari used is gluten-free if needed, or use coconut aminos as a soy-free alternative.
What can I serve with this salad for a complete meal?
This salad pairs well with light sides such as miso soup, steamed dumplings, or a simple vegetable stir-fry. It’s also great on its own for a quick and nutritious lunch or dinner.
