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!
Not bad but I think honey makes it way too sweet. Also I forgot to whisk and just poured the dressing—oops—still worked, but flavor was uneven.
Yeah I can see that—honey is sneaky sweet in this one. I’ve started using a lot less (like 1 tsp) and it tastes way more balanced with the soy + vinegar. And your “uneven but still worked” story is super relatable 😅 Mixing too aggressively or whisking is definitely the difference, but I guess you proved it’s forgiving.
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?
Made it for lunch and it was actually better than expected. I used red cabbage and it looked super colorful. Next time I’ll add a bit of sriracha too.
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.
Yum!
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!
I’m skeptical about using uncooked ramen noodles—mine softened but got a bit soggy fast. Still tasty though, just not “serve immediately” friendly for leftovers.
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!