Ramen Noodle Salad
Served hot or cold, this ramen noodle salad recipe is just like mom used to make but a healthier, vegan version. Oil-free and gluten-free, this tasty Asian ramen noodle salad is the perfect summer dish for lunch, dinner, a barbeque, or a potluck. Make it ahead in under 10 minutes for a quick and easy meal.
Servings: 6 servings
Ramen Noodle Salad
- 16 ounces vegan ramen noodles cooked, just slightly al dente (I used non-fried brown rice ramen, but you can use any kind you would like)*]
- 2 cups red cabbage shredded
- 2 cups white Napa cabbage shredded
- 1 cup carrot grated
- 5 scallion stalks sliced
- 1 large red pepper sliced thin
- 10 ounces frozen Mame shelled edamame
- 2 mandarin oranges peeled, sections dived, and cut each slice in half
- ½ cup peanuts
- ¼ cup cilantro chopped
Thai Peanut Dressing
Place all the ingredients in a high-speed blender. Helpful hint: Put the peanut butter in last; it will make it, so it doesn't stick in the bottom
Note: You can also use peanut butter powder instead of peanut butter for a lower fat option. Just use less water.
Preparing the Vegetables
Shred cabbage and chop the rest of the vegetables/fruit
According to the package instructions, cook the name and place it in a container in the refrigerator to cool. Another way to cool the cooked mame is to run it under cool water in a colander like the noodles.
Cooking the Rice Noodles
Cook the noodles according to package instructions (I cooked mine for 4 minutes)
Drain in a colander and immediately rinse with cold water. This will stop the noodles from cooking and make them the correct temperature for the vegetables.
Assembling the Ramen Noodle Salad
Add the cold noodles to a large bowl.
Add all the vegetables and mandarin oranges
Pour dressing over the top and toss with tongs
Serve on individual plates with cilantro and peanuts (optional)
- First, the vegetables and dressing can be prepped beforehand.
- On the other hand, the noodles should be made right before you toss the salad.
- I also wait to add the dressing before serving.
- Once everything is tossed together, it makes a delicious leftover lunch for the next day.
- Although the vegetables I chose are my favorites, feel free to be creative and add your vegetables or fruits.
- If you prefer this recipe hot, you can always sauce the vegetables and serve it hot.
Calories: 671kcal | Carbohydrates: 75g | Protein: 18g | Fat: 2g | Polyunsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 727mg | Potassium: 769mg | Fiber: 8g | Sugar: 18g | Vitamin A: 4976IU | Vitamin C: 64mg | Calcium: 128mg | Iron: 5mg