Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
top view ramen noodle salad mixed in a salad bowl

Oriental Ramen Noodle Salad Recipe With Asian Dressing


  • Author: Verna
  • Total Time: 20 Minutes
  • Yield: 8 or more side servings 1x
  • Diet: Vegan

Description

Ramen Noodle Salad: easy oriental salad recipe with ramen noodles, crunchy cabbage slaw, healthy veggies, seeds tossed in a top notch asian dressing. A potluck must! Delish! Nut free easily gluten free. Vegan.


Ingredients

Scale

For the Ramen Salad:

  • 1 pkg instant ramen noodles (itchiban)*
  • 2-3 cups green cabbage, thinly sliced (shredded)
  • 1 cup red cabbage, thinly sliced (shredded)
  • 1/3 cup red onion, diced
  • 1 carrot, grated
  • 2 cups sliced raw mushrooms, I slice them fairly thin
  • 1/3 cup roasted sunflower seeds, I buy them roasted and salted

For Asian Dressing:

  • 3 tablespoons distilled white vinegar (could sub rice vinegar, unseasoned)
  • 2 and 1/2 tablespoons tamari, regular or lite (could use soy sauce but I much prefer Tamari)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons grapeseed oil, or use your favourite oil, vegetable oil, canola oil etc,... not olive oil!
  • 2 tablespoons water
  • 3 tablespoons white sugar
  • 1/4 teaspoon granulated onion
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon celery salt
  • pinch of black pepper

Optional add ins:

  • 1/2 to 1 small can drained and rinsed water chestnuts, chopped
  • 1/4 cup slivered almonds

Instructions

  1. Whisk the salad dressing ingredients in a small bowl or add to a mason jar, seal and shake. Set aside
  2. Prep all the veggies and add them to a salad bowl along with the sunflower seeds.
  3. For the ramen noodles: whack the package with the palm of your hand a couple of times to break up the noodles slightly. Discard the seasoning packet and add noodles to a small bowl. Cover with boiling water from the kettle, set a small plate on top and let sit for 3 minutes, no longer (they'll be al dente). Drain and rinse under cold water until noodles are chilled. Toss with a drizzle of oil and add to the the salad bowl.
  4. Whisk or shake the dressing again and pour over the salad. Serve and Enjoy! Makes approxmately 8 or more side salad servings for a potluck.

Notes

  • For gluten free ramen salad: Lotus foods has a gluten free millet & brown rice ramen -here is LINK( you might have to boil for a bit instead of just soaking in water?) I'm sure there are other gluten free brands out there too!😊 I don't recommend rice noodles for this recipe
  • To prep this salad ahead of time: make the salad up to a day in advance and add the seeds and dressing just before serving.
  • To make it a meal: for more protein add in some crispy tofu cubes or your favourite chopped seitan! maybe even chickpeas??
  • I have also made this salad with thin chow Mein noodles (cooked first).
  • This salad is best served freshly made but will keep covered in the fridge for up to 3 days and in my opinion is not suitable for freezing.
  • Prep Time: 20 Minutes
  • Category: Salads, Gluten free, 30 Minute Vegan Recipes
  • Method: chop & mix in salad bowl
  • Cuisine: Asian, American, Canadian

Keywords: ramen noodle salad, asian ramen salad, ramen salad, ramen noodle slaw, ramen noodle salad recipe,