This cold ramen noodle salad is a nutritious blend of crisp vegetables, a sweet sesame-soy crunch topping, and a simple sesame soy sauce dressing. This salad uses Instant ramen and is perfect for lunches and meal prep.
Cold salads are one of my favorite things to prepare for lunch. When I'm not making my cold peanut noodle salad or this vegetarian pasta salad, I love this cold ramen noodle salad because it is tangy, refreshing, and easy to throw together.
Made with Instant ramen noodles, crispy veggies, edamame, and a sticky cashew-sesame topping, this is the ultimate meal prep salad!
I love to turn it into a mason jar salad for grab-and-go lunches, but it is also great tossed together in a bowl.
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Why this recipe works
- Simple ingredients: Nutritious whole-food ingredients like edamame, napa cabbage, and carrots create a balanced salad when paired with chilled ramen and a sticky sesame-cashew topping.
- Flavors: The cold ramen noodles are tossed in a savory sesame-soy sauce. This adds a subtle salty and toasty flavor without overwhelming the salad. The cashew-sesame topping adds a touch of sweetness.
- Good as leftovers: Since I like to make this ramen noodle salad for meal prep, you know it's great for leftovers! It keeps well in the fridge for 3 to 4 days.
- High protein options: I love assembling this salad in mason jars with sesame tofu or marinated baked tofu for a higher protein option.
Ingredients
- Instant ramen noodles: You can buy plain ramen noodles or buy 4 small packs of classic ramen noodles and just use the noodles without the seasonings. Cook according to package instructions, but don't add the seasoning packet!
- Matchstick carrots: Adds crunch and a touch of sweetness. I buy bags of matchstick/shredded carrots.
- Cabbage: I use a blend of savoy cabbage and red cabbage. Savoy cabbage is more tender than red cabbage but is still sturdy enough to keep well in salads for a few days. If savoy cabbage isn't available, you can use green cabbage, red cabbage, or any other variety of cabbage.
- Shelled edamame: This is the main protein in the ramen noodle salad. Shelled edamame is labeled as "mukimame" and can be found in the freezer aisle by the vegetables.
- Soy sauce: Choose tamari or reduced-sodium soy sauce for a lower salt option.
- Chinese black vinegar: I adore this ingredient. It is gently sweet, with a hint of orange and cloves. If not available at your grocery store, you can find it at an International market or Asian grocery store. I use this brand, but anything labeled "black vinegar" or "sweetened vinegar" will do the trick.
- Rice vinegar: This adds acidity to the dressing.
- Toasted sesame oil: Choose toasted sesame oil, not refined. This is used in the cashew-sesame seed topping and in the dressing.
- Cashews: These are used in the sesame-cashew crunch. I recommend using raw, unsalted cashews for the most control over flavor, but roasted/salted work if you already have them on hand.
Step-by-step instructions
Step 1: Cook the ramen noodles according to package instructions, but do not add the seasoning packets! Drain and rinse under cool running water to quickly chill the noodles.
Step 2: Make the sesame-cashew crunch by toasting sesame seeds and cashews in a small skillet over medium heat for 4 to 5 minutes. Stir in the honey.
Reduce heat to medium-low so that it is only gently bubbling. Simmer for just 1 minute. Spread onto a plate in a thin layer. Refrigerate it for at least 10 minutes. This makes it a little crumbly, sticky, and chewy.
Step 3: Whisk together the sesame soy sauce dressing in a small jar or bowl. The main flavors are from soy sauce, black vinegar, and rice vinegar. Taste the dressing and adjust the ingredients to taste.
Step 4: In a large bowl, the noodles with the sesame-soy dressing. Add the remaining salad ingredients, tossing to combine. Enjoy immediately or refrigerate for an hour to chill completely.
Cassidy's tips
- A note for vegetarians: If you're vegetarian like me and want to make sure not to consume animal products, note that the chicken/meat flavorings of Instant ramen noodles are in the seasoning packets and not the actual noodles. Still, double-check the packaging, on the off chance that the noodles aren't veg-friendly.
- Other noodles: You don't have to stick to ramen noodles here. This salad is also great with udon or rice noodles.
- Time-saving: For a low-prep option, simply use a bag of coleslaw mix in place of the cabbage and carrots. I use this method in my quinoa edamame salad.
- Add heat: Add a drizzle of sriracha or a scoop of chili garlic sauce for a spicier ramen noodle salad.
- Chilling the salad: If I'm prepping this for lunch, I usually don't chill the salad before eating it. However, if you're planning to serve the ramen noodle salad to a crowd, I recommend chilling everything together for at least an hour before serving.
Storage tips
- Mason jar salads: This recipe is perfect as a salad in a jar (like my quinoa chickpea salad). I divide the ingredients between 4 quart-sized mason jars and layer bottom to top: dressing, cabbage, carrots, edamame, noodles, green onions, and sesame crunch topping.
- Storage: Mason jar salads keep for up to 4 days. If assembling as one large salad, toss everything together, cover, and refrigerate for up to 4 days.
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Recipe
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Cold Ramen Noodle Salad
Ingredients
Salad Ingredients
- 12 ounces Instant ramen see note #1
- 4 cups shredded savoy cabbage see note #2
- 1 cup shredded red cabbage
- 2 cups matchstick carrots
- 12 ounces shelled edamame (mukimame) thawed
- 1 bunch green onions sliced thinly
- sriracha, to taste optional
Sesame Cashew Crunch
- 1 teaspoon toasted sesame oil more as needed for the ramen
- ½ cup raw unsalted cashews
- 2 tablespoons sesame seeds
- 2 tablespoons honey
Sesame Soy Dressing
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar see note #3
- 1 tablespoon toasted sesame oil
- salt to taste
Instructions
- Cook the ramen noodles according to package instructions, but do not add the seasoning packets! Drain and rinse under cool running water to quickly chill the noodles. Toss with a drizzle of toasted sesame oil and set aside.
- To make the sesame-cashew crunch, heat a small skillet over medium heat. Add the toasted sesame oil, cashews, and sesame seeds. Toast for 4 to 5 minutes, stirring occasionally, until golden.
- Stir in the honey and a pinch of salt. Reduce heat to medium-low so that it is only gently bubbling. Simmer for just another minute. Use a spatula to spread the cashews and sesame seeds onto a parchment or wax paper lined plate in a thin layer. Refrigerate for at least 10 minutes. This makes it easier to crumble. *See note #4*
- Whisk together the sesame soy dressing ingredients in a small jar or bowl. Taste the dressing and adjust the ingredients to taste, adding salt as needed.
- To make one large salad: Assemble the salad in a large bowl. Toss the ramen noodles with the dressing, then stir in the shredded cabbage, carrots, edamame, green onions, crumbled sesame-cashew crunch, and optional sriracha. Cover and chill for an hour before serving. (When I make this recipe for myself I just eat it immediately without chilling)
- To make mason jar salads: Divide the ingredients between 4 quart-sized mason jars and layer bottom to top: dressing, cabbage, carrots, edamame, noodles, green onions, and sesame crunch topping. Shake the jars to toss the salad before eating.
Notes
- Instant ramen: Packets of Instant ramen are usually 3 ounces, so you will need 4 packets. Feel free to use fresh ramen noodles or plain ramen noodles (not sold with seasoning) in place of Instant ramen packets.
- Cabbage: Savoy cabbage is more tender than red/green cabbage while still being durable enough to make a good meal prep salad. Feel free to use different varieties of cabbage if savoy isn't available, or just use a coleslaw blend to cut down prep time.
- Black vinegar: Also called sweetened vinegar. If not available at your grocery store, it should be at International markets or an Asian grocery store.
- The sesame crunch is sticky and one reader noted that they had trouble removing it from a plate after refrigerating. You can place it on wax paper or lightly oil the container before refrigerating, as needed.
- Storage: Both the large salad and the mason jar salads keep for up to 4 days in the fridge.
- Nutrition calculations are an estimation and vary based on ingredients used.
Jodi says
Very colorful, not nutritious when you have top ramen noodles their considered process food.. I would consider a rice noodle, much better.
Cassidy Reeser says
You can certainly do a rice noodle instead if that sounds better to you. I use ramen because I love the taste and texture and balancing that with some nutritious veggies is what it's all about for me 🙂
Janet says
This salad was just ok…disappointing lack of flavor though I liked the selection of ingredients. I couldn’t find black vinegar anywhere, so maybe that was key? In the directions for making the sesame cashew crunch there needs to be a sentence about oiling the plate or using parchment paper. I should have known better, but I did neither and the cashew part was “super glued” to the plate—wouldn’t chip or scrape off without a HUGE battle and mess. I really wanted to like it 🫤
Cassidy Reeser says
Sorry to hear you didn't enjoy it! Yes, the black vinegar is a key ingredient. Thanks for the feedback with the sesame crunch, that hasn't happened to me when I make it but will definitely make a note in case others run into the same problem.