Name: Cold Ramen Noodle Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 12 ounces Instant ramen noodles (without 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 teaspoon toasted sesame oil (plus more as needed for ramen); Sriracha, to taste (optional); 1/2 cup raw unsalted cashews; 2 tablespoons sesame seeds; 1 tablespoon toasted sesame oil; 2 tablespoons honey; Pinch of salt; 1/4 cup rice vinegar; 3 tablespoons soy sauce; 2 tablespoons black vinegar; 1 tablespoon toasted sesame oil; Salt, to taste

Jump to Recipe·4 from 8 reviews

I am absolutely thrilled to share my Cold Ramen Noodle Salad Recipe with you because it’s one of those dishes that never fails to brighten my day. This salad is a vibrant medley of textures and flavors that come together in such a refreshing, satisfying way. I love how the chewy ramen noodles soak up a tangy, slightly sweet dressing, complemented by crisp cabbage, crunchy cashews, and a little zip from sriracha if you’re feeling adventurous. It’s quick, colorful, and perfect for when you want something chilled yet hearty enough to be a meal.

Why You’ll Love This Cold Ramen Noodle Salad Recipe

One of the things that first caught my heart with this Cold Ramen Noodle Salad Recipe is the incredible balance of flavors I get in every bite. There’s the mild sweetness from honey paired flawlessly with the tang of rice and black vinegars, and the nutty warmth from toasted sesame oil. The crunchy elements from the cashews and sesame seeds elevate the experience, turning a simple noodle dish into something exciting and memorable. It’s just bursting with freshness but feels indulgent enough to satisfy.

Another thing I really appreciate is how straightforward and effortless this salad is to throw together. I love recipes that don’t require a dozen prep bowls or endless steps, and here I can have everything ready in 30 minutes or less. Whether I’m making a quick lunch, a casual dinner, or bringing something to a potluck, this Cold Ramen Noodle Salad Recipe fits the bill perfectly. It stands out for its versatility, and I find it works beautifully anytime I want a no-fuss, flavorful dish on hand.

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

The ingredient list might look long at first glance, but trust me, each one plays a crucial role in creating the perfect harmony of taste, texture, and color that makes this dish so special. From crunchy veggies to the savory dressing, every component is essential to that signature flavor-packed experience.

Instant ramen (12 ounces): Choose plain noodles without seasoning packets to prevent overpowering flavors and ensure chewy texture.
Savoy cabbage (4 cups, shredded): Adds a delicate crunch and a mild, slightly sweet flavor that pairs wonderfully with the other ingredients.

Red cabbage (1 cup, shredded): Provides vibrant color and a deeper crunch for visual appeal and texture contrast.
Matchstick carrots (2 cups): Brings natural sweetness and a bright, fresh pop to the salad.
Shelled edamame (12 ounces, thawed): Offers a satisfying bite and a boost of plant-based protein to keep the salad hearty.

Green onions (1 bunch, thinly sliced): Infuses mild onion flavor and freshness which lifts the entire dish.
Sriracha (to taste, optional): Adds a spicy kick for those who want a little heat.
Toasted sesame oil (1 teaspoon plus 1 tablespoon): Essential for that nutty aroma in both the noodles and dressing.

Raw unsalted cashews (1/2 cup): Toasted then candied to create a delightfully crunchy, sweet topping.
Sesame seeds (2 tablespoons): Toast together with cashews to add texture and a subtle crunchy nutty flavor.
Honey (2 tablespoons): Sweetens the nutty topping perfectly, balancing flavors beautifully.

Rice vinegar (1/4 cup): Adds acidity to brighten the dressing and complement the noodles.
Soy sauce (3 tablespoons): Delivers savory umami depth and saltiness to the dressing.
Black vinegar (2 tablespoons): Provides a complex, slightly sweet tang that elevates the dressing.

Salt (to taste): Enhances all the flavors in the dish.

Directions

Step 1: Cook the ramen noodles following the package instructions, but remember to skip the seasoning packets as they can overpower the delicate flavors. Once cooked, drain the noodles and rinse them immediately under cool running water to stop cooking and chill them quickly. Toss the noodles lightly with a teaspoon of toasted sesame oil to keep them from sticking and set aside.

Step 2: Next, prepare the sesame-cashew crunch. Heat a small skillet over medium heat and add a tablespoon of toasted sesame oil along with the raw unsalted cashews and sesame seeds. Toast these, stirring occasionally, for about 4 to 5 minutes until they turn a beautiful golden color and fill your kitchen with a warm, nutty scent.

Step 3: Stir in the honey and a pinch of salt, lowering the heat to medium-low. Let the mixture simmer gently for just another minute so the sweetness coats the nuts and seeds perfectly. Then spread the toasted mix out onto a parchment or wax paper lined plate in a thin layer. Refrigerate this for at least 10 minutes to cool and harden, making it easier to crumble later on.

Step 4: While the crunch cools, whisk together the sesame soy dressing ingredients—rice vinegar, soy sauce, black vinegar, and toasted sesame oil—in a small bowl or jar. Taste it and adjust with a bit of salt until the balance of sweet, sour, and savory is just right for your palate.

Step 5: Now it’s time to assemble the salad. In a large bowl, toss the chilled ramen noodles with the prepared dressing until they’re evenly coated. Then gently fold in the shredded savoy cabbage, red cabbage, matchstick carrots, thawed edamame, thinly sliced green onions, and finally sprinkle the crumbled sesame-cashew crunch on top. Add sriracha if you want some heat! Cover and chill the salad for about an hour to let the flavors meld beautifully. When I make this just for myself, I usually dig in right away as it tastes fantastic even freshly mixed.

Step 6: For an on-the-go version, you can divide the ingredients into 4 quart-sized mason jars. Layer them starting with the dressing on the bottom, followed by cabbage, carrots, edamame, noodles, green onions, and finally the sesame crunch at the top. When you’re ready to eat, just shake the jar to combine and enjoy.

Servings and Timing

This Cold Ramen Noodle Salad Recipe makes about 5 generous servings, perfect for sharing with family or friends. The prep time is roughly 10 minutes, with around 10–15 minutes cooking and toasting time. Including chilling or resting, the total time you’ll need is about 30 minutes, making this dish a quick and refreshing option for busy days or last-minute entertaining.

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 salad, I love pairing it with simple grilled proteins like chicken, tofu, or shrimp to keep the meal balanced and tasty without overshadowing the vivid flavors of the salad itself. It’s also fantastic alongside light Asian-inspired side dishes like steamed edamame pods, pickled vegetables, or even crispy spring rolls. For an easy weeknight meal, adding extra protein right into the salad works beautifully too.

Presentation always makes dining feel special to me, so I like to sprinkle some extra crushed cashews or sesame seeds on top just before serving. Adding a few sprigs of fresh cilantro or a lime wedge on the side brightens the plate and invites guests to customize their bowls. I find this salad tastes best well-chilled, so I often serve it straight from the fridge, especially on warm days when a cool, crisp dish is just what I crave.

For beverages, I enjoy pairing this salad with a crisp, light white wine like a Sauvignon Blanc or a refreshing iced green tea with a squeeze of lemon. At casual get-togethers, a cold beer or a citrusy cocktail like a yuzu spritz also complements the citrusy, nutty flavors wonderfully. Whether it’s a casual lunch, a picnic, or a festive party, this salad’s vibrant colors and flavors always bring smiles to the table.

Variations

I love to experiment with this Cold Ramen Noodle Salad Recipe by swapping out a few ingredients to suit dietary needs or simply to keep things interesting. If you’re gluten-free, there are terrific rice or shirataki noodle alternatives that can be used instead of instant ramen. Just make sure they hold a nice chew to stay true to that satisfying noodle bite.

If you prefer a vegan version, simply replace the honey in the sesame-cashew crunch with maple syrup or agave nectar. For a more robust flavor, I sometimes add freshly grated ginger or a splash of lime juice to the dressing. Another fun twist is adding thinly sliced bell peppers or cucumber for extra crunch and freshness. I’ve even tossed in some cooked chicken or shrimp for a heartier salad in cooler months when a cold dish is still appealing.

A different cooking method I sometimes try is roasting the cashews with a sprinkle of smoked paprika for a smoky, spicy crunch rather than toasting them plain. It adds a depth of flavor that surprises my taste buds every time. This salad is really a blank canvas ripe for customization, so don’t hesitate to tailor it to your favorite tastes or ingredient availability.

Storage and Reheating

Storing Leftovers

If you find yourself with leftovers of this Cold Ramen Noodle Salad Recipe (which is rare in my house!), I recommend storing them in an airtight container in the refrigerator. The salad should keep well for up to 3 days. Keeping the crunchy cashew topping separate until just before serving helps maintain its texture. Make sure the salad is well chilled and consume it while it’s fresh to enjoy the best flavors and textures.

Freezing

I wouldn’t advise freezing this salad as the fresh vegetables and crisp texture won’t hold up well after thawing. The noodles and dressing may also become soggy or lose their vibrant flavor when frozen. For optimal freshness and composition, it’s best enjoyed fresh or refrigerated.

Reheating

This salad is meant to be served cold or at room temperature, so reheating isn’t necessary. If you prefer a warm noodle dish, I suggest setting aside some plain cooked noodles before mixing or creating a separate warm noodle bowl on the side. Reheating the entire salad would cause the crunchy elements to soften and the vegetables to become limp, which isn’t quite as delightful in my opinion.

FAQs

Can I use fresh ramen noodles instead of instant?

Absolutely! Fresh ramen noodles work wonderfully in this recipe. Just cook them according to package instructions, rinse with cold water, and proceed as usual. They tend to have a softer texture but still absorb the dressing beautifully.

Is there a way to make this recipe vegan?

Yes, to make it vegan, swap the honey in the cashew crunch for maple syrup or agave nectar. Also, double-check your soy sauce to ensure it’s vegan-friendly, as some varieties contain additives.

How spicy is the salad with sriracha?

The amount of sriracha is totally up to you! I like just a small drizzle to offer a gentle heat that complements the sweetness and tang but doesn’t overpower the other flavors. You can omit it entirely if you prefer a milder salad.

Can I prep this salad in advance?

Yes, this salad is perfect for make-ahead meals. I recommend storing the dressing separately and adding it just before serving, but if mixed, chilling it for an hour really helps the flavors meld beautifully. Keep the cashew crunch topping separate if possible to preserve its crunch.

What can I substitute for black vinegar?

If you don’t have black vinegar on hand, a good-quality balsamic vinegar or a mix of rice vinegar with a touch of soy sauce can work as substitutes. The key is to maintain a balance of sweet and tangy notes in the dressing.

Conclusion

I genuinely hope you give this Cold Ramen Noodle Salad Recipe a try because it has become such a cherished staple in my kitchen. It’s a recipe that feels fresh, fun, and fulfilling all at once, perfect for those days when you want a chilled dish that’s anything but boring. I promise it’ll bring color, flavor, and a little bit of joy to your table. Enjoy every bite!