Ramen Noodle Salad

Picture this: The sun is shining, summer is here, and you're being invited to your first cookout of the summer… except you're completely pinched for time! Don’t worry, I’ve got something easy that will not only taste great with anything grilled, but it will stand out at a table bursting with BBQ classics. Nope, it's not your average potato salad, folks. This fast and simple summer-ready salad will get you up and out the door in an hour or less. Honestly, you might even have time to make a party-sized batch of Aperol spritzes while you're at it. Best part? You might have everything you need to make it in your kitchen already. Nothing fancy needed, but it will sure get the party started.

How To Make Ramen Noodle Salad

INGREDIENTS

• Ramen: Any ramen will do. In this economy? I’d probably get the 99-cent TOP Ramen, chicken flavor or whatever flavor your heart desires, because we won’t be using this time around. But feel free to save that seasoning packet for later! You can add them to a soup, toss it in freshly popped popcorn, add some pizzazz in your trail mix, or quickly season a marinade for your weeknight proteins.
• Red & Green Cabbage: Cabbage offers a nice sweet crunch, and I used two types in this recipe so it looks bright, fresh, and fun. Like one or the other? Use it! Whatever is easiest for you, it’ll still be delicious. There is only one thing I ask… cut the cabbages as thin as possible. It's important because crunching on a thick piece of cabbage isn’t a texture anybody wants. I want this salad to be crunchy, but not too crunchy that it's hard for party people to eat.
• Carrots: This versatile root is a must. Not only does it add color to this dish, it provides some sweetness and texture, and it’s full of nutrients. For your ease and convenience, you can probably find carrots already shredded at the grocery store, though I do recommend rinsing it before tossing in your salad. Sometimes companies may keep them in a solution to prevent them from going bad too fast, and these preserving solutions may leave an off-taste. We don’t want that in your salad!
• Edamame: For this recipe, we want the beans that are inside the pods, called mukimame. You can find them already shucked out of their pods and in bags down in the frozen vegetable aisle.
• Scallions: Not as sharp and as pungent as an onion, this milder and sometimes sweeter member of the allium family can be eaten raw or sautéed. I like them because they add a subtle onion flavor and a green pop of freshness to this dish.
• Orange: Don’t skip the zest! While staying on top of vitamin C by eating slices or using the juice in a cocktail, use the zest in salad dressings. Not only are you taking part in the no-waste movement, they provide an exciting, citrusy note.

STEP-BY-STEP INSTRUCTIONS

Preheat your oven to 400°. Leaving the ramen in their packs, crush one into small crumbs, then the other into bite-sized pieces. Empty both packs onto a sheet tray.

Add the sesame seeds and peanuts. Toast in the oven for 6 minutes.

In a small bowl, measure out all of the dressing ingredients and whisk until combined.

Using a sharp knife, cut the cabbages in halves, then quarters. Thinly slice them by starting from the tip of the cabbage, slicing and working toward the root. Toss the thinly shredded cabbage with 1 tsp. salt. This will help the salad ingredients stay fresher for longer.

Wash your fresh carrots, then grate them into the large bowl with the cabbage. I like to use the large holes on my grater for this, and as I said above, you can also use pre-shredded if you like. Next, measure the frozen edamame into the bowl. No need to thaw out if frozen, it will come to temperature as you continue to make the recipe.

Slice scallions into rounds (for a more subtle onion flavor, use only the green tops), and coarsely chop the cilantro to combine into the salad.

Add the dressing, then top it with the crispy ramen mixture.

Toss everything together and enjoy!

The full list of ingredients and directions can be found in the recipe below.

What To Serve With Ramen Noodle Salad

This makes a great side dish, so pairing it with grilled proteins or veggies are a great way to go.

• Hawaiian Chicken Skewers: Pair your crunchy fresh salad with our sweet tropical take on a cookout classic.
• Grilled Pork Chops: Need another protein to go with the salad? Look no further than our easy and fast marinated pork chops. You’ll be cookout ready in no time!
• Grilled Teriyaki Cauliflower Steaks: Vegetarian or not, with the ramen noodle salad also in hand, this summer-ready recipe and its saucy teriyaki glaze will be sure to turn heads.

Variations

If you can’t have peanuts, no worries. Simply omit them or add any other nuts you may like. Toasted seeds are a great addition, or even oven-baked chickpeas to add some protein and nutty notes without the allergens.

Can’t find edamame anywhere? That’s okay, you can use sweet petite peas. They're similar in texture, taste, and color, and can be easier to procure.

Storage

This fun and unique salad will be a hit, but in the event that you have some leftovers, I recommend keeping it in a sealed container for up to 3 days. It’ll soften up a bit over time, but will be great re-purposed in a stir-fry or a filling in your weeknight tacos.