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Home » Healthy » Ramen Noodle Salad

Ramen Noodle Salad

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 1, 2016
4.80 from 5 votes


Last Updated June 13, 2020 | 0 Comments

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Learn how to make this Ramen Noodle Salad which is both crunchy and Asian inspired.

Ramen Noodle Salad in white bowl on blue plate on cutting board

I love the holidays and all the terrific holiday food, but my body… not so much. This entire week I’ve felt tired and sluggish and in serious need of a reboot. In other words, my body needed a break from all the crap (there! I said it).

Despite my best efforts, even the healthiest of holiday comfort foods are still heavy when compared to a great big salad (ok, it’s true, this may depend on the salad).

So I did what I needed to do- I made a great, big, totally awesome salad for dinner.  A bright, colorful, crunchy, happy salad!

And it was a total winner.

So many veggies, where do I start- cabbage, sugar snap peas, carrots, cucumbers, cilantro, fresh green onion…aaaand that’s not all. I snuck in some Mandarin oranges, sliced almonds and even crumbled crunchy (plain) ramen noodles over the top. Let’s be honest, aside from the chopping, it doesn’t get any easier than this. The ginger honey dressing is just as easy to prepare and the perfect compliment to all this crunchy goodness.

My advice- prepare extra salad and salad dressing and store it in an air tight container (separately) in the refrigerator. Eat leftovers the next day for lunch or for dinner the next night 🙂

close up of Ramen Noodle Salad in white bowl on blue plate on cutting board

close up of mandarin orange in Ramen Noodle Salad in white bowl on blue plate on cutting board

Crunchy Asian Ramen Noodle Salad

Ramen Noodle Salad

4.80 from 5 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This Ramen Noodle Salad is an easy, healthy, and delicious way to use to enjoy crunchy ramen noodles. Filled with a rainbow of fresh veggies and tossed in a homemade ginger honey dressing, enjoy this delicious salad for lunch or dinner.
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Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American, Asian
Servings 4 servings
Calories 706 kcal

Ingredients
 
 

  • 10 ounces shredded green cabbage
  • 1 cup shredded purple cabbage
  • 12 ounces fresh sugar snap peas - chopped
  • ½ cup green onions - chopped
  • ½ cup fresh cilantro - chopped
  • 4 carrots - julienned
  • 1 large cucumber - chipped
  • 10 ounces cherry tomatoes - halved
  • 11 ounces canned Mandarin oranges - juice drained
  • ½ cup almonds - thinly sliced
  • 6 oz ramen noodles - seasoning packet discarded (I love Koyo ramen noodles)
  • White and black sesame seeds - for garnish

For the Dressing:

  • ⅓ cup vegetable oil
  • ⅓ cup honey
  • ⅓ cup water
  • ⅓ cup rice wine vinegar
  • ¼ cup soy sauce
  • ½ teaspoon sesame oil
  • 1 tablespoon ginger - grated
  • 3 cloves garlic - grated
  • 1 teaspoon red chili flakes
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Instructions
 

  • Prepare the dressing- place all the ingredients for the dressing in a medium mason jar or container with an airtight lid. Seal jar with fitted lid and shake until all ingredients are fully combined. Taste and make adjustments as needed. Set aside or place in the refrigerator until ready for use.
  • Gently toss all ingredients for the salad in a large salad bowl. Add the dressing to the salad and toss again, or distribute salad to individual serving bowls and drizzle the dressing over each individual bowl (if you think you will have leftovers).
  • Sprinkle with white and black sesame seeds, if desired.

Jessica's Notes

*The salad is just as fantastic leftover. Just store the salad and veggies in a large zip-lock bag or container with a fitted lid- sans dressing, of course. **Shredded Chicken or grilled shrimp would be a wonderful addition to this salad if you're looking for more protein.

Nutritional Information

Calories: 706kcal | Carbohydrates: 90g | Protein: 16g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 0mg | Sodium: 1765mg | Potassium: 1237mg | Fiber: 12g | Sugar: 45g | Vitamin A: 12770IU | Vitamin C: 136.2mg | Calcium: 218mg | Iron: 6.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Asian Noodle Salad, Crunchy Asian Ramen Noodle Salad, Ramen Noodle Salad, Ramen Salad
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

56 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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