Description
A fresh and colorful summer ramen noodle salad with crisp veggies, toasted nuts, and a bright sesame-ginger dressing—perfect for BBQs, potlucks, or easy lunches.
Ingredients
- 2 packs instant ramen noodles (seasoning packets discarded)
- 2 cups shredded coleslaw mix (or shredded cabbage and carrots)
- 1 cup cherry tomatoes, halved
- 1 cup sweetcorn (fresh, canned, or thawed)
- 1/2 cucumber, thinly sliced into half moons
- 1/2 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1/4 cup slivered almonds, toasted
- 2 tablespoons sesame seeds
- For the dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon freshly grated ginger
Instructions
1. Cook the ramen noodles according to package directions, reducing cook time by 1 minute for a firmer texture. Drain and rinse under cold water until fully cooled.
2. In a large bowl, combine coleslaw mix, cherry tomatoes, corn, cucumber, red bell pepper, green onions, almonds, and sesame seeds.
3. In a small bowl or jar, whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, and grated ginger until well combined.
4. Add cooled noodles to the vegetable mixture.
5. Pour dressing over the salad and toss until evenly coated.
6. Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Discarding the ramen seasoning reduces sodium and allows the fresh dressing to shine.
This salad can be made a few hours ahead and tastes even better after chilling.
Add grilled chicken, shrimp, or tofu for extra protein.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg