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In a world where quick meals can often compromise nutrition, the Chilled Crunchy Veggie Ramen Salad stands out as a vibrant dish that is both healthy and satisfying. This refreshing salad seamlessly combines colorful vegetables with the delightful texture of ramen noodles, all coated in a flavorful dressing that harmonizes the various components. Perfect for hot days, picnics, or as a side dish, this salad is not only easy to prepare but also a feast for the eyes and palate.

Cold Veggie Ramen Salad

Discover the vibrant Chilled Crunchy Veggie Ramen Salad, a refreshing and wholesome dish that combines colorful vegetables with the satisfying texture of ramen noodles. This easy-to-make salad is perfect for warm days or picnics and is packed with essential nutrients. Featuring a blend of fresh ingredients and a flavorful dressing, it’s both nutritious and visually appealing. Enjoy the delightful contrast of textures and flavors while embracing simple, healthy eating!
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Ingredients
  

2 packs of instant ramen noodles (discard seasoning packets)

1 cup shredded carrots

1 cup cucumbers, thinly sliced

1 cup bell peppers (mixed colors), julienned

1 cup red cabbage, finely shredded

1 cup snow peas, trimmed

1/2 cup green onions, chopped

1/2 cup roasted peanuts or almonds, chopped (optional)

1/4 cup sesame seeds, toasted

For the dressing:

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons sesame oil

1 tablespoon honey or maple syrup (for a vegan option)

1 teaspoon fresh ginger, grated

1-2 teaspoons sriracha (adjust for desired spice level)

Instructions
 

Start by cooking the ramen noodles according to package instructions, usually boiling for about 3-4 minutes. Once cooked, drain and rinse the noodles under cold water to stop the cooking process. Set aside to cool completely.

    In a large mixing bowl, combine the shredded carrots, cucumbers, bell peppers, red cabbage, snow peas, and green onions. Toss gently to combine all the vegetables.

      In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey/maple syrup, grated ginger, and sriracha until well combined.

        Add the cooled ramen noodles to the vegetables in the mixing bowl. Pour the dressing over the noodle-vegetable mixture. Using tongs or two forks, gently toss everything together until the noodles and veggies are evenly coated in the dressing.

          Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld.

            Just before serving, sprinkle the salad with chopped roasted peanuts or almonds (if using) and toasted sesame seeds for an added crunch.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings