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
Ok this was actually surprisingly good lol. I used red bell pepper and everything tasted fresh. Would eat again!
I ain’t no cook but this was simple and tasted good! 10/10!
Not gonna lie, I’m skeptical. Honey in savory stuff weirds me out, but I tried it and it was actually pretty balanced. Would make again.
Totally get the skepticism—honey + savory sounds odd at first. But I love that it’s only 1 tbsp, so it rounds out the soy/vinegar instead of tasting like dessert. Glad it worked for you!
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?
I followed it exactly and it was fine, but I wanted more heat. Maybe some sriracha or chili flakes would help.
Cilantro is not my thing, so I swapped it for parsley. Still worked, but the vibe was different.
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.
Not convinced about using uncooked instant ramen like this. I feel like it won’t be safe or it’ll taste weird, but I guess if you chew it it’s fine… still, I’d rather toast/bake the noodles first.
I get your concern—uncooked ramen can sound sketchy. But since it’s mixed with a soy/vinegar/sesame dressing, the noodles soften a bit pretty fast. Still, to be safe (and tasty), I’d definitely toast or lightly bake them first like you said—more crunch + better flavor.
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 get the whole ramen salad thing. Like why not just cook the noodles? Also 2 tbsp soy sauce feels like a lot.
I tried it as written and it was really tasty. The honey + sesame oil combo makes it feel way more “restaurant” than I expected from ramen salad.
Not gonna lie, I’m skeptical. Instant ramen usually feels heavy and salty, but the soy sauce + sesame oil can be a lot. I might cut the soy sauce next time.
Totally fair—instant ramen can be *wildly* salty. I like this version because you discard the seasoning packet, so the soy sauce is doing most of the flavoring. Cutting it a bit (or using a low-sodium soy sauce) should still taste great—especially since the cabbage/carrots bring some sweetness/crunch.
I don’t know, but my noodles got soggy really quick. Maybe too much dressing?
Pretty solid idea, but I think 1 pack of ramen is a lot of salty potential since you discard the seasoning packet. Still, the honey dressing balances it. Next time I’ll break the noodles smaller so they don’t feel too chewy.
Pretty good, but I think 1 pack of instant ramen is a lot of noodles for only 1 cup cabbage + 1 cup carrots. I ended up adding extra veggies to balance it.
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? 🤔
Instant ramen salads are underrated. My kids usually refuse “salad” and they ate this like noodles. Win.
Yes! “Salad” is a scary word for kids 😄 I’ve done something similar and it always disappears like noodles too. The sesame/honey dressing sounds legit.
I’m not sure about the honey part… would it get too sweet? Also my ramen usually needs seasoning packet—like why toss it? But I guess if you’re doing soy sauce maybe ok.
Quick and easy! Even my kids liked it. Will be making it more often!
This was surprisingly good—crunchy, tangy, and the sesame really pops. I used a little extra lime because why not, and it still worked perfectly. Definitely adding to my weeknight rotation.
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.
The dressing is legit. Sesame oil + honey is a great combo. Only thing: I wish it had a bit more sauce to really coat everything.
Totally agree—the sesame oil + honey combo is chef’s kiss. I also usually add a tiny splash more soy sauce or vinegar at the end so it coats better, otherwise everything’s a little dry.
Hmm I made it and mine felt kinda saucy tho? Like maybe toss longer? I did use the whole honey amount. Maybe add like 1 more tbsp sesame oil or just water? Idk lol
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!
The cilantro is a lot—like overpowering. My partner loves it, I don’t. Maybe half the amount next time. Also sesame oil is strong (good though).
Haha yes—cilantro is like “all or nothing.” My family always argues about it. Half sounds fair. Also the sesame oil really does show up strong (in the best way).
Totally get that! Cilantro can be super polarizing. I usually do 1/8–1/4 cup depending on how strong it is that day—half next time sounds spot on.
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.
I’m skeptical about instant ramen in a salad, but I tried it and the texture was nice. Still, I’d cut the noodles smaller because some pieces were kinda big.
This is such a clever use for ramen noodles—crunchy salad vibes. The honey + rice vinegar combo sounds perfect. I’ll definitely toast the sesame seeds a little longer for extra nuttiness.
The flavor is actually pretty balanced. I was worried the cilantro would overpower, but it blended nicely. I used regular soy sauce and it didn’t need any extra salt.
Too many raw veggies for my taste. I thought ramen was supposed to be warm. 🥺
This is such a great way to use instant ramen! I skipped the seasoning packet like the recipe says and it still tastes awesome—nice sweet/savory balance.
Wait—skip the seasoning packet? I tried something like this once and it tasted kinda bland. Maybe I’ll add a pinch of salt or a little extra soy sauce. Still sounds good though!
Love this idea! I usually toss the seasoning packet too, so it’s great to know it still has that sweet/savory vibe. Gonna try it with extra sesame seeds next time.
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.
Okay but why does it taste kinda like sweet soy coleslaw? Not bad though. Next time I’ll cut the honey in half.
It’s good but kinda bland? I added more soy sauce and a little garlic and chili oil. Then it was way better.
I used the noodles but I didn’t expect them to stay crunchy—mine softened a bit after tossing, so I’d say serve immediately like the recipe says. Still tasty though, will make again.
Totally agree—mine did the same thing if I let it sit. I learned to prep everything first, mix the dressing, toss right before serving, and don’t wait after. So glad it was still tasty though!
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?
I followed it exactly and it tasted… fine? Nothing wow. The sesame oil is strong, so if you’re not into that flavor, maybe reduce it. Also, my noodles got a little soft after tossing, so serve right away like it says.
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…🤷♀️
I swapped honey for maple syrup and it still tasted great. Also, toasting the sesame seeds made a huge difference.