Crunchy Ramen Noodle Salad – Running on Real Food

The recipe features a sweet and tangy dressing that’s delicious with the shredded cabbage, snap peas, red bell pepper, carrot, cashews, edamame and of course, crunchy ramen noodles.

It makes a great side dish or works as a light main dish, especially if you add an additional protein such as baked tofu or tempeh.

Take it along to your next potluck or summer BBQ, serve it at a family gathering or whip it up for a quick and tasty weeknight meal.

Highlights

• Vegetarian & vegan (dairy-free, eggless).
• Quick and easy to make.
• Ready in less than 15 minutes!
• Great side dish.
• Light main on its own or with added protein.
• Make it for a healthy meal prep.
• Perfect parties and potlucks.
• Family-friendly meatless meal.

• Cabbage: You’ll need both green cabbage and red cabbage, about 4 cups of each or 1/2 a small head. If you only have one variety, you can use 8 cups of that.
• Bell Pepper: The recipe calls for red bell pepper but you can substitute another colour if that’s all you have.
• Edamame: Shelled frozen edamame is a great option for convenience. If not, you can buy edamame
• Ramen Noodle: Use 1-2 packages of dry instant ramen noodles, since we will be discarding the seasoning packets you can purchase any flavour. I would start with 1 package and see how that is for you. You can always add more! I like it both ways.
• Nuts: Use roasted peanuts or cashews for topping. I would recommend using cashews because they add a slight sweetness and soften slightly in the dressing for a nice texture. If not, sunflower seeds, peanuts or slivered almonds work.
• Sesame Oil: This is for flavour so do not substitute another oil.
• Olive Oil: Use a good quality extra virgin olive oil. The olive oil can be substituted with another vegetable oil.
• Rice Vinegar: The recipe uses unseasoned rice wine vinegar but you can use seasoned if that’s what you have. Apple cider vinegar would work in a pinch.
• Maple Syrup: Use pure maple syrup or substitute agave syrup. Honey would also work.
• Tahini: A nice, creamy, slightly sweet tahini is best! I like Arz Fine Foods and Soom.
• Miso: Use white or yellow miso paste. You could also use red miso paste but it will have a stronger flavour.

Variations & Additions

• Add 2-3 portioned mandarin oranges.
• Use broccoli slaw, kale slaw or Brussels sprouts slaw instead of cabbage.
• Other veggies that work well are cucumber or celery.
• Instant chow mein noodles work in place of ramen noodles or try a mixture of both.
• You can simplify the salad and just do coleslaw mix, dressing and ramen noodles.
• For a lower-calorie salad, use 1 package of noodles instead of 2 and reduce the nuts to 1/4 cup. You could also omit the edamame though it does add protein to the salad.

Step 1: Add all of your dressing ingredients to a bowl and mix well: sesame oil, olive oil, rice vinegar, tahini, maple syrup, garlic, ginger, salt and black pepper.

You can mix the dressing in small bowl then pour it over the salad, or simply mix it up first in the large bowl you’ll be making the salad in.

Step 2: In a large bowl, add all of the salad ingredients and toss to combine: red cabbage, green cabbage, bell pepper, carrot, edamame, peas, cashews (or peanuts) and half of the green onions. Add a little pinch of salt and pepper as well.

Step 3: Break and crumble the ramen noodles over the salad and add the dressing if you didn’t mix it right in the salad bowl. Toss until all the veggies and noodles are coated in the dressing.