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top view ramen noodle salad mixed in a salad bowl

Oriental Ramen Noodle Salad Recipe With Asian Dressing

  • Author: Verna
  • Prep Time: 20 Minutes
  • Total Time: 20 Minutes
  • Yield: 8 or more side servings 1x
  • Category: Salads, Gluten free, 30 Minute Vegan Recipes
  • Method: chop & mix in salad bowl
  • Cuisine: Asian, American, Canadian
  • 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.


Scale

Ingredients

For the Ramen Salad:

  • 1 pkg instant ramen noodles (itchiban)*
  • 23 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.

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