If you’re looking for a light, refreshing dish that’s packed with flavor, a vegetarian ramen noodle salad is the perfect choice. This salad combines crunchy vegetables, tender ramen noodles, and a tangy, savory dressing for a satisfying, vibrant meal that can be enjoyed as a main or a side dish. Best of all, it’s quick to prepare and can easily be customized with your favorite ingredients.
The base of this salad consists of ramen noodles, which are cooked and then cooled for a refreshing texture. While the noodles are often associated with soup, they work wonderfully in a cold salad, providing a chewy bite that pairs perfectly with the crunchy vegetables. You can use traditional ramen noodles or opt for whole wheat or gluten-free versions if desired.
The vegetables play a key role in giving this salad its refreshing crunch. Thinly sliced cabbage, carrots, and bell peppers add a mix of textures and colors. You can also throw in some chopped green onions, cucumber, or radishes for added crunch and freshness. These veggies not only brighten up the dish but also provide a range of nutrients, making this salad a healthy choice.
What makes this vegetarian ramen noodle salad truly special is the dressing. It’s a flavorful combination of soy sauce, rice vinegar, sesame oil, and a little bit of honey or sugar for sweetness. Garlic and ginger add depth and warmth, while sesame seeds give it a nutty finish. This dressing brings everything together, coating the noodles and vegetables with a savory, slightly tangy flavor that makes each bite irresistible.
For additional flavor, you can top the salad with roasted peanuts, sunflower seeds, or even some crispy tofu for added protein. The beauty of this recipe is its versatility, as you can switch up the vegetables and toppings based on your preferences or what you have on hand.
This vegetarian ramen noodle salad is perfect for a quick lunch, a picnic, or a potluck. It’s a light, yet satisfying dish that’s packed with texture and flavor.
Ingredients
- 1 pack instant ramen noodles uncooked, discard seasoning packet
- 1 cup shredded cabbage
- 1 cup carrots shredded
- 1/2 cup Bell peppers any color, sliced
- 1/4 cup Green onions Sliced
- 1/4 cup cilantro chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1/4 cup toasted sesame seeds
Instructions
- Break the uncooked ramen noodles into small pieces and place them in a large mixing bowl.
- Add the shredded cabbage, shredded carrots, sliced bell peppers, sliced green onions, and chopped cilantro to the bowl.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey until well combined.
- Pour the dressing over the salad ingredients and toss everything together until evenly coated.
- Sprinkle toasted sesame seeds on top and serve immediately.
Nutrition
I ain’t no cook but this was simple and tasted good! 10/10!
Wow. So easy. 10 minutes and it slaps 🔥
I made this but forgot the sesame oil. Still taste good, I guess.
Glad it still turned out okay! Sometimes even without all the ingredients, it can still be tasty. Did you add anything else to make up for it?
This was way too salty for me. Maybe less soy sauce next time?
Absolutely love this recipe! So easy and fresh. Perfect for summer!
Thanks for sharing your experience! This recipe really is a summer delight. Can’t wait to try it myself!
Vegetarian ramen salad? Never thought of that! You got my attention! Gonna try it!
I dunno, ramen for a salad? Seems weird. I like my ramen warm, not cold.
Sounds delicious! Can’t wait to make it. Thanks for sharing this idea!
I only gave it 3 stars because I didn’t have rice vinegar so I used apple cider vinegar. It worked, but the taste was sharper and not the same.
I don’t know about this one. The honey and soy sauce seem like they don’t go together. Plus, it’s cold… not what I expected.
I added chicken to mine and it was fantastic! Not vegan but still yummy.
Great, but where’s the protein? I added chickpeas for more substance.
That’s a good idea! Chickpeas really do add a nice protein boost. I might try that next time.
The flavor profile is nice, but 1 tbsp honey made it a bit too sweet for my taste. I’d cut it to 1/2 tbsp.
Really easy to make! My kids loved it, but I think I added too much soy sauce.
Soy sauce is easy to overdo! Try less next time, it can be salty. Glad your kids enjoyed it! 😊
I dunno, I think soy sauce is awesome! Who says you can’t have a lil extra flavor? 😜
I don’t know, but my noodles got soggy really quick. Maybe too much dressing?
I don’t like vegetables, but my friend loved this. Great recipe for vegans!
Ramen salad?! Isn’t that just a lazy mix of stuff? 🤔
Quick and easy! Even my kids liked it. Will be making it more often!
Simpler then I thought! I just added some chicken and it was amazing. Perfect for lunch, so quick!
Can someone tell me if I can use lime juice instead of vinegar?
Kind of surprised how good it was without cooking the noodles. Mine got a little soft from the dressing, but in a good way.
Flavor was solid, but mine was a little too sweet from the honey. Next time I’ll use half and maybe add a tiny pinch of chili or garlic.
This salad is amazing! So fresh and crunchy. I added some avocados too!
Super refreshing and colorful. I added cucumber and a squeeze of lime and it tasted like I was eating something from a fancy restaurant.
I tried it but my ramen pieces got kinda soggy fast even though I served immediately? Maybe my sesame oil was too much. Still tasty though, just not “fancy restaurant” for me lol.
Yes! I made this for lunch and it was super bright and crunchy. I used less honey (still great) and tossed in some extra green onions. Will definitely make again.
Too many raw veggies for my taste. I thought ramen was supposed to be warm. 🥺
I’m not sure why people toss salad with uncooked ramen like this… I tried and the noodles were chewy, not crispy. Still ate it though lol.
I don’t get why you’d use ramen in a salad. Seems kinda weird to me.
I dunno, using ramen in salad just sounds off, like why not just eat spaghetti or something? 🤔
I actually think it’s a fun twist! Ramen adds a nice crunch and it’s super easy to make. Give it a shot, you might be surprised!
This is a great lazy lunch idea. I did add the ramen seasoning anyway (oops) and it still tasted awesome—just less “clean” and a bit saltier.
I think the honey is too sweet for my taste. Maybe use less?
Y’all, I used spinach instead of cabbage and it worked just fine! 😄
That’s awesome! Spinach is a great alternative. Just adds a different flavor, right? 😊
Spinach? Is that even good in ramen? I thought it was all about the cabbage. 🤔
I made this for my kids and they didn’t eat it. 😩
I’m sure they just weren’t in the mood for salad! Kids can be picky sometimes. Maybe try it with some grilled chicken next time?
I think they just don’t know what’s good! My kids love this salad!!! Maybe serve it with some ranch or something they like?
This salad is delish! So crunchy and fresh. Will make it again for sure!
I tried it and didn’t like it at all. The dressing was too sweet! Not for me.
Easy n delicious! Didn’t have sesame oil, so used olive oil. Still turned out great!
I’m glad it turned out good! Olive oil is a good substitute. I always forget the sesame oil too. 😅
I don’t get why everyone loves this. It’s just noodles and veggies lol.
Dressing was kinda weird. Not sure about the honey…🤷♀️
Isn’t ramen supposed to be hot? This salad just seems off. Maybe it’s just me, but I’m not a fan of cold noodles!
I get what you’re saying, but this salad is like a cold take on ramen! It’s refreshing and great for summer. Give it a shot!
This is what I call a salad! Great colors and flavors, tho where’s the protein?
This salad was super refreshing! Love the crunch from the veggies. Will make again!
Way too much sesame seeds on top. They were crunchy in a not-great way with the ramen pieces. I’d do half next time.
Idk, I like the crunch, but yea 1/4 cup feels like a lot for the ramen pieces. Maybe toast them a bit more or just do less on top. I’ll try your half idea.
Totally agree—mine got crunchy in a weird, almost stale way too. Half the sesame next time sounds perfect.
I was skeptical, but the honey + vinegar combo is legit. Next time I’ll toast the sesame seeds a touch longer for more crunch.
Right?! I was unsure too, but that honey + vinegar balance really hits. Toasting the sesame longer is a great call—more crunch without getting bitter.
Yum! But where’s the protein? I added chickpeas.
This salad was delicious! I loved the crunch from the veggies and the dressing gave it a nice kick. Will be making this again!
My dressing split a little when I whisked, like the oil separated… but once I tossed it everything came back together. Still yummy.
That split happens to me too with sesame oil/honey—usually I just keep whisking and it comes back. Glad it held together after tossing!
Hmm mine never comes back for me 😅 I whisked it hard and it stayed oily. Maybe my honey was too cold? Still taste good though—ramen salad is underrated.
I didn’t have rice vinegar so I used apple cider vinegar—still decent. Also I tossed in some edamame for protein.
Nice save on the rice vinegar—apple cider vinegar can definitely work in a pinch. Edamame sounds like a great add for extra protein. I might try that next time!
Not for me. The cabbage-to-noodle ratio felt off, so it was mostly crunchy veggies and not enough ramen flavor.
Thought this would be boring, but the flavors are really good! 😍
Yummey! very fresh and healthy. kids liked it too!!! 😍😋
I followed it mostly, but I microwaved the ramen pieces for like 20 seconds just to soften them a bit before mixing. Turned out way better texture for me—would recommend.
Love this tip! Microwaving the ramen a bit first makes sense for texture—those instant noodles can be super crunchy otherwise. I’ll try 20 seconds next time, thanks!
This is such a tasty “noodles as salad” idea. The sesame oil + honey combo is dangerously good. I added extra green onions and it felt restaurant-level.
Yes!! The honey + sesame oil combo is the real cheat code 😄 I do the same but I also toss in a little extra vinegar—cuts the sweetness just right.
I substituted honey with agave nectar and it turned out great! Highly recommend trying it out.
Yummm! Perfect for lunch, but isn’t ramen supposed to be hot? 😕
Honestly I was skeptical about using uncooked ramen, but the dressing really did the work. Crunchy-sour-salty-sweet in a good way!
Really enjoyed this, but I think it could use some spice, like sriracha.
Loved this! The dressing is sweet-salty perfection and the sesame oil really makes it pop. I used a little extra green onion and it was gone fast.
The cilantro made it taste kinda soapy to me (I know that’s genetics lol). If you’re like me, maybe sub parsley or extra green onion.
Omg yes 😅 cilantro can be super soapy for some people. I’ve subbed parsley in ramen salads and it still tastes fresh—extra green onion is a great idea too!
not for me 😕
This is a great quick lunch, like 10 minutes and done. I love that it doesn’t require cooking anything besides the chopping. 10/10 would make again.