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Ramen Noodle Salad

Healthy Crunchy Ramen Noodle Salad

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: Makes 8 cups 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan

Description

This crunchy ramen noodle salad is a healthy twist on the classic potluck favorite, lightened up and loaded with plant-based protein. It’s perfect for cookouts, meal prep, or a quick weeknight dinner!


Ingredients

Units Scale

For the Salad:

  • 6 oz uncooked ramen noodles (seasoning packet discarded)
  • 1/2 cup sliced almonds
  • 14 oz shredded cabbage (about 6 cups)
  • 2 cups frozen shelled edamame, thawed
  • 4 green onions, chopped
  • 1 tablespoon sesame seeds (optional)

For the Dressing:

  • 3 tablespoons rice vinegar
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon avocado or olive oil
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon garlic powder
  • Pinch of salt and pepper

Instructions

  1. In a jar or bowl, whisk together all dressing ingredients.
  2. In a large bowl combine the ramen, cabbage, almonds, edamame, and green onions.
  3. Drizzle with dressing and toss to coat.
  4. Let the salad chill for 30 minutes to allow flavors to develop, then serve.