Description

A crunchy and vibrant ramen noodle salad combining toasted ramen noodles, peanuts, and sesame seeds with a tangy and sweet rice vinegar dressing. Tossed with shredded green and red cabbage, edamame, carrots, scallions, and fresh cilantro, this refreshing salad delivers layers of texture and flavor perfect for a make-ahead dish or side.

Ingredients

Scale

Ramen Topping

2 (3-oz.) packages ramen noodles
1/2 cup raw, unsalted peanuts
1/4 cup raw sesame seeds

Dressing

1 garlic clove, grated
1/3 cup unseasoned rice vinegar
1/4 cup pure maple syrup or honey
1/4 cup toasted sesame oil
Zest of 1/2 orange
2 tablespoons reduced-sodium soy sauce
2 teaspoons ground ginger

Salad

1 teaspoon kosher salt
4 cups thinly shredded green cabbage (from about 1/2 head)
1 cup thinly shredded red cabbage (from about 1/4 head)
1/2 cup shelled edamame
1/2 cup shredded unpeeled carrots (from about 3 medium)
1/2 cup thinly sliced scallions
1/4 cup finely chopped fresh cilantro

Instructions

Prepare Toasted Ramen Topping: Preheat the oven to 400°F and arrange a rack in the center. Keeping the ramen noodles in their packs, crush one package into small crumbs and the other into slightly larger, bite-sized pieces. Pour both crushed noodle packs onto a baking sheet, add the peanuts and sesame seeds, then toss to combine evenly.
Bake Topping: Place the baking sheet in the oven and bake the ramen, peanuts, and sesame seed mixture for about 6 minutes, tossing halfway through, until the topping is golden brown and toasted to perfection.
Make Dressing: In a bowl, whisk together the grated garlic, rice vinegar, maple syrup or honey, toasted sesame oil, orange zest, soy sauce, and ground ginger until fully combined. Set aside.
Assemble Salad: In a large mixing bowl, combine the shredded green and red cabbage, shelled edamame, shredded carrots, sliced scallions, chopped cilantro, and kosher salt. Toss the vegetables to mix well.
Add Dressing to Salad: Pour the prepared dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly with the tangy and sweet dressing.
Incorporate Ramen Topping: Add the toasted ramen, peanut, and sesame seed mixture to the salad bowl. Toss again gently, ensuring the crunchy topping is well-distributed throughout the salad.
Make Ahead Storage: This salad can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator to maintain freshness and crunch.

Notes

Use crushed ramen noodles without seasoning packets for the best flavor and crunch.
Adjust the sweetness by choosing maple syrup or honey according to your preference.
To keep the salad crunchy longer, consider storing the ramen topping separately and mixing it in just before serving if not eaten right away.
Feel free to add additional vegetables like bell peppers or snap peas for more variety.

Prep Time: 15 minutes
Cook Time: 6 minutes
Category: Salad
Method: Baking
Cuisine: Asian Fusion

Keywords: Ramen noodle salad, crunchy salad, Asian salad, toasted ramen, peanut salad, sesame seed salad, cabbage salad, make-ahead salad