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!
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 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.
I don’t know, but my noodles got soggy really quick. Maybe too much dressing?
Ramen salad?! Isn’t that just a lazy mix of stuff? 🤔
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?
Too many raw veggies for my taste. I thought ramen was supposed to be warm. 🥺
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?
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. 😅
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!
This salad was delicious! I loved the crunch from the veggies and the dressing gave it a nice kick. Will be making this again!
Yummey! very fresh and healthy. kids liked it too!!! 😍😋