Go Back
As the days grow warmer and the sun shines brighter, many of us crave lighter, more refreshing meals that are both nutritious and satisfying. The Chilled Ramen Rainbow Salad embodies this desire perfectly. This vibrant dish is not just a feast for the eyes; it offers a delightful balance of flavors and textures that make it an ideal choice for any occasion. Whether you're looking for a hearty main dish or a colorful side, this salad is versatile enough to cater to all your needs.

Cold Ramen Salad

Discover the Chilled Ramen Rainbow Salad, a vibrant and nutritious dish perfect for every occasion. This refreshing salad features a colorful mix of fresh vegetables and hearty ramen noodles, all tossed in a flavorful dressing that enhances every bite. Ideal for warm days or as a light side, this recipe is packed with essential vitamins and minerals to nourish your body. Easy to customize, this delightful salad encourages creativity in the kitchen while satisfying your cravings.
Print Recipe Pin Recipe

Ingredients
  

8 oz ramen noodles (preferably whole wheat or egg)

1 cup shredded carrots

1 cup cucumber, julienned

1 red bell pepper, sliced thin

1 cup snap peas, halved

1/2 cup red cabbage, finely shredded

1/2 cup fresh cilantro, chopped

1/4 cup green onions, sliced

1/4 cup sesame seeds, toasted

For the Dressing:

1/4 cup soy sauce

2 tbsp rice vinegar

2 tbsp sesame oil

1 tbsp honey or maple syrup

1 tbsp freshly grated ginger

1 clove garlic, minced

Pinch of red pepper flakes (optional)

Instructions
 

Cook the Ramen: Bring a large pot of salted water to a boil. Add the ramen noodles and cook according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water until completely cool to stop the cooking process. Drain well again.

    Prepare the Vegetables: While the noodles are cooling, prepare the vegetables. Julienne the cucumber, shred the carrots, and thinly slice the red bell pepper and red cabbage. Halve the snap peas if they are whole. Place all the chopped vegetables in a large mixing bowl.

      Make the Dressing: In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes (if using). Mix well until combined.

        Combine Everything: Add the cooled ramen noodles to the bowl with the mixed vegetables. Pour the dressing over the top and toss everything together until well combined. Ensure the noodles and vegetables are evenly coated with the dressing.

          Garnish and Serve: Transfer the salad to a serving dish or individual bowls. Sprinkle toasted sesame seeds, chopped cilantro, and sliced green onions on top for an extra burst of flavor.

            Chill if Desired: You can serve immediately or refrigerate for 30 minutes to let the flavors meld together even more.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4