Cold Ramen Noodle Salad

Introduction:

This Cold Ramen Noodle Salad is a refreshing and crunchy dish that’s quick and easy to prepare. It’s packed with colorful vegetables and tossed with a tangy, slightly sweet dressing that complements the noodles perfectly. This salad is a crowd-pleaser, great for family gatherings or as a side dish with grilled meats.

Ingredients:

• 2 packs of instant ramen noodles (discard seasoning)
• 2 cups shredded green or Napa cabbage
• 1 cup matchstick carrots
• 1 red bell pepper, thinly sliced
• 1 cup edamame (optional)
• 3 green onions, thinly sliced
• ⅓ cup chopped fresh cilantro
• ⅓ cup roasted peanuts (optional for crunch)

Dressing:

• ¼ cup vegetable oil
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 2 tablespoons honey or sugar
• 1 teaspoon minced fresh ginger
• 1 teaspoon chili paste (optional, for heat)

Instructions:

1. Cook the noodles: Bring a pot of water to a boil and cook the ramen noodles for 2-3 minutes, or until just tender. Drain and rinse under cold water to cool them down.
2. Prepare the dressing: In a small bowl, whisk together vegetable oil, sesame oil, soy sauce, rice vinegar, lime juice, honey, ginger, and chili paste.
3. Assemble the salad: In a large bowl, combine the cooled ramen noodles, cabbage, carrots, bell pepper, edamame, green onions, cilantro, and peanuts.
4. Toss and serve: Pour the dressing over the salad and toss everything together until well coated. For the best flavor, let the salad sit in the refrigerator for an hour before serving.

Conclusion:

This cold ramen noodle salad is versatile, allowing for a variety of fresh vegetables or proteins like grilled chicken or tofu to be added. It’s the perfect make-ahead dish that gets even better after a few hours in the fridge, making it an ideal option for busy days or last-minute gatherings.