Description
A vibrant and refreshing Cold Ramen Noodle Salad featuring crunchy cabbage, sweet matchstick carrots, protein-rich edamame, and a flavorful toasted sesame-cashew crunch, all brought together with a tangy sesame-soy dressing. Perfect for a quick, light meal or a make-ahead lunch.
Ingredients
Noodles and Vegetables
- 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
Sesame-Cashew Crunch
- 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
Dressing
- 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)
Instructions
- Cook and Chill Noodles: Cook the instant ramen noodles according to the package instructions without adding the seasoning packets. Drain and rinse under cool running water to chill quickly. Toss the noodles with a drizzle of toasted sesame oil and set aside.
- Prepare Sesame-Cashew Crunch: Heat a small skillet over medium heat and add the toasted sesame oil, cashews, and sesame seeds. Toast for 4 to 5 minutes, stirring occasionally until golden brown.
- Add Honey and Simmer: Stir in the honey and a pinch of salt, then reduce the heat to medium-low so the mixture gently bubbles. Simmer for one minute, then spread the mixture in a thin layer on parchment or wax paper. Refrigerate for at least 10 minutes to allow it to harden for easy crumbling.
- Make the Dressing: Whisk together rice vinegar, soy sauce, black vinegar, toasted sesame oil, and salt in a small jar or bowl. Adjust seasoning to taste.
- Assemble the Salad: In a large bowl, toss the chilled noodles with the dressing. Then add shredded savoy cabbage, red cabbage, carrots, edamame, green onions, and crumble the sesame-cashew crunch on top. Add sriracha if desired. Cover and chill for an hour for best flavor, or serve immediately.
- Mason Jar Option: For portable meals, layer dressing, cabbage, carrots, edamame, noodles, green onions, and sesame crunch in 4 quart-sized mason jars. Shake well to toss before eating.
Notes
- Use ramen noodles without seasoning packets to avoid overpowering flavors and excess sodium.
- Savoy cabbage adds a tender crunch; substitute with green cabbage if unavailable.
- Black vinegar provides a mild sweetness and acidity; balsamic vinegar can be substituted but changes flavor.
- Chilling the sesame-cashew crunch makes it easier to crumble and adds texture to the salad.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
