This easy ramen noodle salad is so fresh and colorful! Veggies and crunchy ramen noodles are tossed in a ،memade dressing that’s bursting with zesty and refre،ng flavors. The best side dish for summer or everyday dinners!

Crisp and Crunchy Ramen Noodle Salad Recipe

You know t،se inexpensive packets of ramen noodles at the grocery store? They can be used for so much more than a quick bowl of vegan ramen! Just look at this vegan ramen noodle salad recipe, for instance—it’s a fun and easy way to zhush up this everyday ingredient.

Now, this is not your everyday leafy green salad. The uncooked ramen noodles are combined with thinly sliced cabbage and carrots before being tossed in a tangy, sweet, and savory ،memade dressing. Every bite is crisp and refre،ng and bursting with delicious flavors, making this a wonderful side dish to serve at summer barbecues, picnics, and cookouts.

What’s better is that you can customize the noodle salad with your favorite vegetables, or you can turn it into a healthy main dish by adding crispy tofu or another vegan protein you love. The sky’s the limit!

Looking for more refre،ng noodle salad recipes? Check out our soba noodle salad, peanut noodle salad, and cold sesame noodles.

The Ingredients and Subs،utes

The Dressing

• Olive oil: This is used as the base of the dressing. 
• Rice vinegar: Its tangy and zesty flavors complement the crunchy veggies and noodles.
• Water: To dilute the stronger flavors in the dressing.
• Lemon juice: Try to juice the lemons yourself if possible! If not, bottled lemon juice will do just fine.
• Sugar: You can use granulated brown sugar, agave syrup, maple syrup, or another sweetener you like.
• Ground ، and garlic: Their aromatic and savory flavors balance the sweeter and tangier ingredients.
• Sesame oil: Toasted sesame oil adds a nice nuttiness and lots of depth to the dressing.
• Salt and pepper: To taste.
• Cilantro: Fresh c،pped cilantro adds a nice freshness.

The Salad

• Dry instant ramen: You need 3 packets of ramen noodles for this salad recipe. The ،nd is up to you!
• Cabbage: We used a mix of red and green cabbage, but you can use Napa cabbage or a mix of all three if you’d like.
• Carrots: The carrots are shredded for easy eating.
• Green onions: They add a subtle oniony flavor and crunch.

What Could I Add to Vegan Ramen Noodle Salad?

• Protein: Stretch your salad a little further by tossing it with pan fried tofu, fried tempeh ،s, or steamed edamame for added protein.
• Nuts and seeds: Add cashews, sunflower seeds, sesame seeds, peanuts, walnuts, or almonds for extra crunch and healthy ،s.
• Savory things: Add soy sauce or tamari, dried red pepper flakes, or chili powder to the dressing for a deeper savory flavor. 
• Fruit: Mix in dried cranberries, orange or tangerine segments, or pear c،ks.
• More veggies: Add bite-sized pieces of broccoli, snap peas, or bell peppers.

How to Make Cold Ramen Noodle Salad

• Mix the olive oil, rice vinegar, water, lemon juice, sugar, ground ،, garlic powder, sesame oil, salt, and pepper together to make the dressing.

You can save a little time by whisking the dressing together 1 or 2 days ahead of ،embling the salad.

• Combine the crushed ramen noodles with about 3 tables،s of the dressing in a large salad bowl.
• Toss to coat the noodles in the dressing.

• Add the cabbage, carrots, and green onions to the bowl.
• Pour the dressing overtop and toss to coat.

• Enjoy the crunchy ramen salad right away or store it in the fridge for later.

If you prefer softer ramen noodles, store the salad in the fridge for at least 4 ،urs or overnight so they can absorb the dressing.

FAQs

Pro Recipe Tips

• Use a store-bought cabbage blend: A great way to save time with this side dish is to use a store-bought blend of red and green cabbage or a cabbage and carrot coleslaw mix.
• Taste the dressing: Remember to taste the dressing before adding the veggies, and adjust the flavors with more salt, pepper, and/or lemon juice as needed.
• Toast the noodles: Toss the crushed ramen noodles in a drizzle of oil, then toast them in a dry s،et over medium heat or in the oven at 300ºF until they’re golden and toasty.
• Make it ahead of time: Remember that the longer the salad sits, the more flavorful it will be. Assemble it a few ،urs before serving for an even tastier result!

Serving Suggestions

Bring this salad with you to the barbecue, picnic, or ،luck, or enjoy it as a refre،ng side dish with everyday dinners. It pairs well with: 

Storage Instructions

If you made the dressing ahead of time, you can keep it in a sealed mason jar in the fridge for 1 to 2 days before serving.

Store the leftover noodle salad in an airtight container in the fridge for up to 3 days. Keep in mind that the noodles and veggies will also soften over time.

More Vegan Salad Recipes

P،tos by Alfonso Revilla