Description
A vibrant and refreshing Cold Ramen Noodle Salad combining crunchy cabbage, sweet carrots, protein-rich edamame, and a crunchy toasted sesame-cashew topping, all tossed in a tangy sesame soy dressing. This chilled Asian-inspired salad is perfect for a light lunch or a make-ahead meal.
Ingredients
Noodles and Vegetables
- 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)
Sesame-Cashew Crunch
- 1/2 cup raw unsalted cashews
- 2 tablespoons sesame seeds
- 1 tablespoon toasted sesame oil
- 2 tablespoons honey
- Pinch of salt
Dressing
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar
- 1 tablespoon toasted sesame oil
- Salt, to taste
Instructions
- Cook the noodles: Prepare the instant ramen noodles according to package instructions, omitting the seasoning packets. Drain and rinse under cool running water to chill the noodles quickly. Toss with a drizzle of toasted sesame oil and set aside.
- Prepare the sesame-cashew crunch: Heat a small skillet over medium heat. Add toasted sesame oil, cashews, and sesame seeds. Toast for 4 to 5 minutes, stirring occasionally, until golden brown.
- Add honey and salt: Stir in honey and a pinch of salt. Reduce heat to medium-low to maintain a gentle simmer and cook for an additional minute. Spread the mixture thinly on parchment or wax paper and refrigerate for at least 10 minutes to allow it to harden for easier 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 ramen noodles with the dressing. Add shredded savoy and red cabbage, matchstick carrots, shelled edamame, green onions, and crumbled sesame-cashew crunch. Add sriracha if desired. Cover and chill for at least one hour before serving for best flavor, or eat immediately if preferred.
- Optional mason jar salads: Layer the ingredients in quart-sized mason jars from bottom to top: dressing, cabbage, carrots, edamame, noodles, green onions, and sesame crunch topping. Shake the jars well to toss before eating.
Notes
- Use instant ramen without the seasoning packets to control sodium and flavor.
- Savoy cabbage is preferred for its tenderness and mild flavor; substitute with green cabbage if unavailable.
- Black vinegar adds a deeper tangy flavor; substitute with balsamic vinegar if needed.
- Refrigerating the sesame-cashew crunch makes it easier to crumble and adds a delightful texture contrast.
- Chilling the salad enhances flavors, but it can be enjoyed immediately for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
