Name: Cold Ramen Noodle Salad with Crunchy Cashew Delight
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Ingredients: 4 packets Instant ramen (Use without seasoning); 4 cups Savoy cabbage (Shredded; can swap with green or red cabbage); 1 cup Red cabbage (Shredded; no substitutions needed); 2 cups Matchstick carrots (Can use other grated carrots); 12 ounces Shelled edamame (Thawed; can use peas or chickpeas); 1 bunch Green onions (Sliced thinly; no substitutions needed); ½ cup Raw unsalted cashews (Can switch to almonds or peanuts); 2 tablespoons Sesame seeds (No substitutions recommended); ¼ cup Rice vinegar (Can substitute with white wine or apple cider vinegar); 3 tablespoons Soy sauce (Tamari is a gluten-free option); 2 tablespoons Black vinegar (Balsamic vinegar can substitute); 2 tablespoons Honey (Can use maple syrup or agave syrup); 1 teaspoon Toasted sesame oil (Adds nutty richness); Sriracha (Add to taste for heat (optional)); Salt (To taste; adjust as needed)

As I walked through the vibrant farmers’ market, the colors of crisp vegetables caught my eye, inspiring a fresh and exciting meal idea. That’s when it hit me: a Cold Ramen Noodle Salad with Sesame-Cashew Crunch would be the perfect dish—ideal for a quick lunch and easy meal prep! This delightful salad combines the satisfying chewiness of ramen with an array of crisp veggies, all brought together by a sweet and savory dressing. With minimal effort and maximum flavor, it’s an irresistible choice for anyone looking to escape the grip of fast food. Plus, it’s perfect for preserving your culinary creativity while keeping your meals healthy and vibrant. Are you ready to dive into this crunchy, refreshing dish? Let’s get started!

Why is Cold Ramen Noodle Salad a Must-Try?

Quick and Satisfying: This Cold Ramen Noodle Salad comes together in no time, making it a top choice for lunch prep.

Crisp and Colorful: Packed with vibrant veggies like savoy and red cabbage, every bite bursts with freshness.

Flavor Explosion: The sweet sesame-soy dressing paired with the crunchy cashew topping elevates the taste to new heights.

Meal Prep Friendly: Perfect for saving time, this salad stays fresh in the fridge for up to four days.

Customize Your Way: Feel free to swap in your favorite veggies or proteins, like chickpeas or tofu, for a fun twist!

For a delightful side option, you might also enjoy this Tortellini Pasta Salad, or perhaps a refreshing Fruit Salad Honey to complement your meal.

Cold Ramen Noodle Salad Ingredients

For the Noodles
• Instant ramen – Use 4 packets (12 ounces) without seasoning; you can swap it with fresh ramen or plain noodles for a different texture.

For the Vegetables
• Savoy cabbage – Use 4 cups shredded; it adds a crunchy texture but can be replaced with green or red cabbage if desired.
• Red cabbage – Use 1 cup shredded; it provides beautiful color and slight sweetness. No substitutions needed here!
• Matchstick carrots – Use 2 cups; they bring natural sweetness and crunch, but feel free to use other grated carrots as a substitute.
• Shelled edamame (thawed) – Use 12 ounces; this packs the salad with protein, and you could use peas or chickpeas as alternatives.
• Green onions – Use 1 bunch, sliced thinly; they enhance freshness, and there’s no need for substitutions.

For the Sesame-Cashew Crunch
• Raw unsalted cashews – Use ½ cup for that delightful crunch and nuttiness; you can switch to almonds or peanuts if desired.
• Sesame seeds – Use 2 tablespoons; they add great texture, and substitutions aren’t recommended for this ingredient.

For the Dressing
• Rice vinegar – Use ¼ cup for tanginess; white wine vinegar or apple cider vinegar works well as a substitute if you’re out.
• Soy sauce – Use 3 tablespoons for that umami flavor; tamari is a great gluten-free option.
• Black vinegar – Use 2 tablespoons for a unique depth of flavor; balsamic vinegar can serve as a substitute.
• Honey – Use 2 tablespoons to sweeten the sesame crunch; maple syrup or agave syrup can be an excellent alternative.
• Toasted sesame oil – Use 1 teaspoon (or more) for flavoring the noodles; it imparts that nutty richness.
• Sriracha – Add to taste for heat (optional); adjust based on your spice preference.
• Salt – To taste; feel free to adjust according to your preferences.

Elevate your homemade dishes with this Cold Ramen Noodle Salad that’s not only easy to whip up but is also a feast for the eyes and the palate!

Step‑by‑Step Instructions for Cold Ramen Noodle Salad

Step 1: Prepare Noodles
Begin by cooking the Instant ramen noodles according to the package instructions, making sure to omit the seasoning packets. Once cooked, drain the noodles in a colander and rinse them thoroughly under cold water until they’re cool to the touch. Toss the noodles with 1 teaspoon of toasted sesame oil in a large mixing bowl, ensuring they are well coated.

Step 2: Make Sesame-Cashew Crunch
In a skillet over medium heat, toast the raw unsalted cashews and sesame seeds in 1 tablespoon of sesame oil for 4-5 minutes until they turn golden brown and fragrant, stirring frequently. Drizzle in 2 tablespoons of honey, allowing it to simmer for an additional minute. Spread the mixture onto a lined plate and let it cool and harden in the refrigerator for at least 10 minutes.

Step 3: Mix Dressing
While the sesame-cashew crunch cools, grab a jar with a tight lid. Whisk together ¼ cup rice vinegar, 3 tablespoons soy sauce, 2 tablespoons black vinegar, and a sprinkle of salt. Secure the lid and shake the jar vigorously until all ingredients are well combined. Taste the dressing and adjust salt as needed to get that perfect balance for your Cold Ramen Noodle Salad.

Step 4: Assemble Salad
In a large bowl, gently toss the cooked ramen noodles with the dressing you created, making sure each noodle is coated evenly. Next, fold in 4 cups of shredded savoy cabbage, 1 cup of red cabbage, 2 cups of matchstick carrots, 12 ounces of thawed shelled edamame, and the sliced green onions. For a refreshing result, chill the salad in the refrigerator for an hour before serving.

Step 5: For Mason Jar Salads
To create individual Mason jar salads, start by layering the ingredients in the following order: pour in the dressing first, followed by the shredded savoy cabbage, matchstick carrots, shelled edamame, and cooked ramen noodles. Finish with a sprinkle of green onions and a generous topping of the sesame-cashew crunch. These jars make for an easy grab-and-go meal, perfect for busy days!

Cold Ramen Noodle Salad Variations

Feel free to unleash your creativity and make this salad your own with a few simple twists!

Gluten-Free: Swap Instant ramen for rice noodles for a gluten-friendly alternative that still satisfies.
Vegetable Boost: Add bell peppers, cucumbers, or snap peas to enhance the freshness and crunch. You can truly play with vibrant colors and textures!
Protein-Packed: Toss in chickpeas or grilled tofu for an extra protein boost. This can turn your salad into a more filling meal that keeps you energized.
Nut-Free Option: Replace cashews with sunflower seeds or omit them altogether to enjoy a delightful, nut-free version. The flavor will still shine!
Creamy Twist: Add a dollop of peanut or almond butter to the dressing for a creamy touch. This addition brings a luscious richness to each bite.
Herb Fusion: Incorporate fresh herbs like cilantro or mint for a burst of bright flavor that can elevate your Cold Ramen Noodle Salad.
Spicy Kick: Mix in some diced jalapeños or a splash of chili oil for those who like to turn up the heat. Adjust according to your personal spice tolerance!
Zesty Lemon: Drizzle fresh lemon juice over the salad before serving for a zesty zing that perfectly complements the existing flavors.

By customizing your Cold Ramen Noodle Salad, you can keep your meals exciting and tailored to your taste! For another fresh salad option, check out this easy Strawberry Spinach Salad that’s bursting with flavor.

How to Store and Freeze Cold Ramen Noodle Salad

Fridge: Store the salad in an airtight container for up to 4 days. Make sure to keep the sesame-cashew crunch separate until just before serving to maintain its crispiness.

Freezer: For best results, avoid freezing the salad as the texture of the noodles and vegetables may change. However, you can freeze the dressing separately for up to 2 months.

Preparation for Reheating: If you choose to reheat the noodles, do so gently in a microwave or on the stovetop after thawing; add a little water or sesame oil to refresh their texture.

Meal Prep Tip: Mason jar salads are perfect for individual servings! Layer the ingredients carefully in jars for a grab-and-go meal that stays fresh longer.

Expert Tips for Cold Ramen Noodle Salad

Rinse Thoroughly: Rinse the ramen well after cooking to prevent stickiness in your Cold Ramen Noodle Salad; this ensures the noodles remain separate and easy to mix with veggies.
Crunch Control: Use parchment paper when cooling the sesame-cashew crunch to prevent sticking. This simple trick helps maintain the delightful crunchiness!
Taste as You Go: Don’t be shy to adjust the salt and vinegar in the dressing. Personalize the flavor to match your preferences for the best Cold Ramen Noodle Salad.
Chill for Flavor: Allow the salad to chill in the fridge for an hour before serving. This helps meld the flavors together beautifully, making every bite more refreshing.
Substitution Savvy: Don’t hesitate to swap in your favorite vegetables or proteins; this salad is versatile! Add tofu or chickpeas for extra protein if desired.

What to Serve with Cold Ramen Noodle Salad?

Elevate your Cold Ramen Noodle Salad experience by pairing it with delightful sides and drinks that enhance its vibrant flavors and textures.

Crispy Spring Rolls: These crunchy bites bring a light texture and fresh vegetables that complement the salad’s crispness beautifully.
Thai Mango Salad: A refreshing and zesty companion, this salad’s tangy notes play off the sweet soy dressing wonderfully.
Lemon-Ginger Sparkling Water: A bubbly drink with a hint of spice refreshes the palate and adds a stimulating contrast to the savory salad.
Sesame Edamame: This protein-packed snack mirrors the edamame in your salad while enhancing that delicious nutty flavor.
Chilled Soba Noodles: Tender and slightly chewy, these noodles add another layer of texture while keeping the meal cohesive.
Fruit Sorbet: A light and fruity dessert, the cool refreshment of sorbet cleanses the palate and rounds off the meal perfectly.
Chilled Green Tea: This soothing drink enhances the meal with its delicate flavor and provides a warming contrast to the cold salad.
Pickled Vegetables: Tangy and bright, pickles cut through the sweetness of the salad while offering an extra crunch.
Grilled Tofu Skewers: Infusing a bit of protein, these tender bites seasoned with soy add heartiness that pairs harmoniously with your meal.

Make Ahead Options

These Cold Ramen Noodle Salads are ideal for meal prep, perfect for those busy weeknights when every minute counts! You can prepare the sesame-cashew crunch up to 3 days in advance; just store it in an airtight container to keep it crisp. The noodles can also be cooked and tossed with sesame oil up to 24 hours ahead, refrigerating them to maintain their texture. Likewise, you can chop and store the vegetables in separate containers for convenient assembly. When you’re ready to serve, simply toss the noodles with the dressing and fresh veggies, and top with the crunchy cashew mix for a delicious, satisfying meal that’s just as vibrant and fresh as the day it was made!

Cold Ramen Noodle Salad Recipe FAQs

What type of ramen should I use for the Cold Ramen Noodle Salad?
Absolutely! For this Cold Ramen Noodle Salad, I recommend using Instant ramen without the seasoning packets, as it cooks quickly and gives a lovely chewy texture. You could also opt for fresh ramen or plain noodles if you prefer a different feel!

How should I store leftovers of the Cold Ramen Noodle Salad?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To keep the sesame-cashew crunch nice and crispy, it’s best to store it separately and sprinkle it on just before serving. This little touch makes all the difference in maintaining that delightful crunch!

Can I freeze my Cold Ramen Noodle Salad?
While I often advise against freezing the entire salad due to potential texture changes in the noodles and vegetables, you can freeze the dressing alone for up to 2 months. When you’re ready to enjoy the salad again, simply thaw the dressing in the refrigerator and prepare a fresh batch of noodles and veggies!

What if I have allergies to certain ingredients?
No worries! If you’re allergic to nuts, you can easily replace the cashews with sunflower seeds or omit them entirely. Additionally, for a gluten-free option, swap soy sauce with tamari. Always feel free to customize the Cold Ramen Noodle Salad to accommodate any dietary needs – the more the merrier!

How do I add more protein to my Cold Ramen Noodle Salad?
If you’re looking to boost the protein content, I often add chickpeas or tofu cubes to my salad. Simply drain and rinse a can of chickpeas, or cube your favorite firm tofu, and toss them in when you combine the noodles and dressing. Not only does it enhance the nutritional value, but it also adds a satisfying heartiness to the dish.

What can I do to prevent the noodles from sticking together?
Great question! To prevent stickiness, make sure to rinse your cooked ramen noodles thoroughly under cold water after draining. This cools them down quickly and removes excess starch. Tossing them with a teaspoon of toasted sesame oil afterward will keep them sleek and flavorful when mixed with your fresh vegetables!