Name: Cold Ramen Noodle Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 12 ounces Instant ramen (no seasoning packets); 4 cups shredded savoy cabbage; 1 cup shredded red cabbage; 2 cups matchstick carrots; 12 ounces shelled edamame (mukimame), thawed; 1 bunch green onions, sliced thinly; 1/2 cup raw unsalted cashews; 2 tablespoons sesame seeds; 1 teaspoon toasted sesame oil (plus 1 tablespoon for dressing and more for noodles); 2 tablespoons honey; Pinch of salt, to taste; 1/4 cup rice vinegar; 3 tablespoons soy sauce; 2 tablespoons black vinegar; 1 tablespoon toasted sesame oil; Salt, to taste; Sriracha, to taste (optional)

Jump to Recipe· 4.2 from 13 reviews

I absolutely love sharing this Cold Ramen Noodle Salad Recipe because it’s one of those dishes that feels fresh, vibrant, and surprisingly satisfying all at once. I first stumbled upon this combination of crisp cabbage, silky ramen noodles, and that addictive sesame-cashew crunch, and it instantly became a staple in my kitchen. The balance of tangy, sweet, and nutty flavors paired with a touch of sriracha heat is just perfect. For me, it’s the ideal dish to enjoy on warm days or whenever I want something light but full of texture and flavor.

Why You’ll Love This Cold Ramen Noodle Salad Recipe

What truly makes this Cold Ramen Noodle Salad Recipe stand out for me is the beautiful harmony of textures and tastes. The noodles are silky and smooth, coated in a bright, sesame-soy dressing, while the mix of shredded savoy and red cabbage adds a refreshing crunch. The edamame brings a lovely bite, and the honey-toasted cashew and sesame topping is a sweet-savory surprise that I never get tired of. Every forkful delivers a flavorful experience that never feels heavy or bland.

I also appreciate how straightforward this recipe is without sacrificing any flavor complexity. From cooking the ramen noodles (without the seasoning packet!) to making that irresistible cashew crunch, each step is pleasantly hands-on but never overwhelming. Whether I’m preparing it for a family dinner, a quick lunch, or a friendly get-together, this salad always impresses. Plus, it keeps really well, which means leftovers taste just as good the next day.

Ingredients You’ll Need

The image shows a white round plate on a white marbled surface, holding three blocks of dry instant ramen noodles, light yellow and tightly curled. Near the plate, a bunch of green onions with long green stalks and white bulbs is tied with a blue band. To the left, an open clear plastic bag of shredded orange matchstick carrots and a light green savoy cabbage with textured leaves sit next to a smaller bunch of crinkled red cabbage. Below them are frozen green edamame beans in a white package. Three small white bowls contain chopped cashews, light brown and slightly uneven, white sesame seeds, and dark black vinegar. There are four small white sauce dishes filled with light brown honey, clear golden sesame oil, and a dark brown soy sauce. The background is clearly a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Cold Ramen Noodle Salad Recipe plays an essential role in building those layered flavors and textures I adore. From the crunchy cabbage to the nutty sesame oil and sweet honey, every element is simple yet incredibly important for making the salad sing.

12 ounces Instant ramen: I skip the seasoning packet and cook the noodles just until tender for that perfect noodle base.
4 cups shredded savoy cabbage: This adds a tender crunch and vibrant green color that brightens the salad.

1 cup shredded red cabbage: The red cabbage provides a lovely pop of color plus a firmer crunch for contrast.
2 cups matchstick carrots: For that subtle sweetness and bright orange hue.
12 ounces shelled edamame: I use thawed mukimame, which adds a satisfying bite and protein.

1 bunch green onions: Thinly sliced green onions bring a sharp, fresh note to each forkful.
Sriracha, to taste (optional): I add this for a spicy kick, but it’s totally up to your preference.
1 teaspoon toasted sesame oil: This is crucial for tossing the noodles and deepening that warm, nutty flavor.

1/2 cup raw unsalted cashews: Toasted to make the crunchy topping that’s so addicting.
2 tablespoons sesame seeds: Combined with the cashews for the perfect toasted crunch.
2 tablespoons honey: I love how this balances the tangy and savory elements.

1/4 cup rice vinegar: A subtle acidity that lifts the entire dish.
3 tablespoons soy sauce: For classic umami depth.
2 tablespoons black vinegar: This adds a richer, almost smoky tanginess, which makes the dressing special.
1 tablespoon toasted sesame oil: Incorporated into the dressing for extra nuttiness.

Salt, to taste: To bring all the flavors together just right.

Directions

Step 1: Start by cooking the ramen noodles according to the package instructions, but make sure you don’t add the seasoning packets! Once cooked, drain them well and immediately rinse under cool running water to chill the noodles quickly. This keeps them from cooking further and helps create that refreshing salad texture. I toss them with a small drizzle of toasted sesame oil to prevent sticking and build flavor. Set aside.

Step 2: Next, prepare the sesame-cashew crunch. Heat a small skillet over medium heat, then add the toasted sesame oil, raw cashews, and sesame seeds. Toast them gently for about 4 to 5 minutes, giving everything an occasional stir until they’re golden and fragrant. This step fills the kitchen with the best nutty aroma that always excites me!

Step 3: After your nuts and seeds are toasted, stir in the honey and a pinch of salt. Lower the heat to medium-low so the mixture only simmers gently for another minute or so. Then use a spatula to spread the mixture onto a parchment or wax paper-lined plate in a thin, even layer. Pop it in the fridge for at least 10 minutes to cool and firm up. This makes it much easier to crumble over the finished salad.

Step 4: While the crunch cools, whisk together the dressing ingredients in a small jar or bowl. Combine the rice vinegar, soy sauce, black vinegar, toasted sesame oil, and salt. Give it a taste and adjust as needed—I like to balance tang with a hint of saltiness and sweetness.

Step 5: Now assemble the salad in a large bowl. Toss the chilled ramen noodles with the dressing first until they’re fully coated. Then mix in the shredded savoy cabbage, red cabbage, matchstick carrots, shelled edamame, and sliced green onions. Finally, crumble over that perfectly cooled sesame-cashew crunch. If you like a little heat, add sriracha to your taste. Cover and chill for an hour if you have time, though I often enjoy it immediately for lunch.

Step 6: For an on-the-go option, divide the ingredients into quart-sized mason jars, layering from bottom to top with dressing, cabbage, carrots, edamame, noodles, green onions, and the crunchy topping. When you’re ready to eat, just give the jar a good shake to toss everything together. It’s perfect for meal prep or a picnic!

Servings and Timing

This Cold Ramen Noodle Salad Recipe makes about 5 hearty servings, perfect for sharing or leftovers. Prep time clocks in at around 15 minutes, primarily for chopping and assembling ingredients, while cooking the noodles and toasting the cashew crunch usually takes another 10 to 15 minutes. Factoring in chilling time, which is optional but recommended if you can, the total time is roughly 30 to 40 minutes. The salad keeps well chilled until you’re ready to serve, making it super convenient.

How to Serve This Cold Ramen Noodle Salad Recipe

A white speckled bowl contains five main layers arranged in sections. Starting at the top left, a mound of bright orange shredded carrots sits next to a pile of light yellow-brown instant noodles mixed with small pieces of toasted nuts and sesame seeds. Below these is a mix of chopped purple cabbage and green onions, with some green lettuce layered beside it. The last section features a heap of bright green edamame beans. The entire bowl is drizzled with a thin layer of red sauce over all the ingredients, presented on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Cold Ramen Noodle Salad Recipe, I love to keep the presentation bright and fresh. It looks stunning in a wide, shallow bowl so you can see all those gorgeous colors of the vibrant cabbages, bright carrots, and green edamame. I often add an extra sprinkle of toasted sesame seeds and a few chopped green onions on top for garnish. If you want to go the extra mile, a wedge of lime on the side adds a zesty punch that always brightens up the flavors at the table.

This salad pairs beautifully with light accompaniments like grilled chicken or tofu, making it a wonderful main course for summer dinners. For drinks, I often reach for a crisp white wine like a Sauvignon Blanc or a sparkling water infused with cucumber and mint. It also works perfectly with an iced green tea or a citrusy cocktail for a fun party vibe. Serve it chilled or straight from the fridge to enjoy that refreshing contrast and full flavor burst.

Because it’s so versatile, I turn to this Cold Ramen Noodle Salad Recipe for casual weeknight meals and lunchboxes but also for casual gatherings when I want something colorful and hassle-free. Portion-wise, I dish out about one to one and a half cups per person as a main, or smaller servings make an excellent side. Honestly, it’s a recipe I come back to again and again because it adapts so well to different occasions.

Variations

One of my favorite things about this Cold Ramen Noodle Salad Recipe is how easily you can tweak it to suit your taste or dietary needs. For instance, you can swap the instant ramen with gluten-free rice noodles or soba noodles to make it gluten-free without losing its fun noodle texture. If you’re vegan, just omit the honey and replace it with maple syrup or agave to keep that touch of sweetness in the crunch.

You could also experiment with different veggies like bell peppers, snap peas, or thinly sliced cucumbers to add new textures and colors. For a protein boost, grilled shrimp or shredded rotisserie chicken work beautifully if you’re not strictly vegetarian. Flavor-wise, I sometimes mix in a spoonful of peanut butter into the dressing for a creamy, nutty twist that takes the dish in an irresistibly rich direction.

Another fun twist is to skip the stovetop cashew crunch and instead sprinkle chopped toasted almonds or peanuts for a quicker, easier version. If you enjoy a bit more heat, a splash of chili oil in the dressing or some pickled jalapeños can turn this salad into something with a spirited kick. There are so many ways to make this recipe your own!

Storage and Reheating

Storing Leftovers

I store any leftovers of this Cold Ramen Noodle Salad Recipe in an airtight container in the refrigerator. It keeps well for about 3 to 4 days, though I recommend adding the sesame-cashew crunch topping fresh or separately stored if possible to keep it from getting soggy. The salad stays refreshing and tasty, making it a great option for quick lunches.

Freezing

I don’t usually freeze this salad because the fresh vegetables and noodles lose their crispness and texture once thawed. However, if you want to prep components ahead, you can freeze the cooked noodles and thaw them quickly when needed. Just avoid freezing the fully assembled salad for the best taste and texture.

Reheating

This salad is best enjoyed cold or at room temperature, so reheating isn’t typically recommended. If you prefer it slightly warm, you can gently warm the noodles separately in the microwave or a hot pan for a minute or two, then toss with fresh vegetables and dressing. Avoid heating the whole salad together to preserve the crispness and freshness.

FAQs

Can I use fresh ramen noodles instead of instant?

Absolutely! Fresh ramen noodles would be wonderful in this salad. Just be sure to cook them according to the package, rinse immediately under cold water to chill, and toss with sesame oil to keep them from sticking before assembling.

Is there a substitute for black vinegar?

If you don’t have black vinegar, you can substitute with a mix of balsamic vinegar and a splash of soy sauce to mimic the depth and tang. Rice vinegar alone works too, though it gives a lighter acidity.

Can I make this salad ahead of time?

Yes, and I highly recommend it! Just keep the crunchy topping separate until serving to keep it crisp. The salad tastes even better after chilling for an hour or more because the flavors have time to meld.

How spicy is this salad? Can I adjust the heat?

The base salad is mildly spiced, and the sriracha is totally optional. I like to add sriracha to my serving for some heat, but you can leave it out altogether or add chili flakes, chili oil, or fresh chilies to suit your spice tolerance.

What’s the best way to crush the cashew-sesame crunch topping?

After chilling the topping until firm, I like to break it up gently with my fingers or use the back of a spoon to create uneven, rustic pieces. This way, the crunch is beautifully textured in the salad rather than finely ground.

Conclusion

I really hope you give this Cold Ramen Noodle Salad Recipe a try because it’s become one of my favorite ways to enjoy a light, flavorful meal that’s also packed with texture and color. It’s perfect when you want something quick but impressive, with just the right balance of sweet, tangy, nutty, and spicy elements. Believe me, once you make it, you’ll keep coming back for seconds and wanting to share it with everyone you know!