Simple Ramen Noodle Salad

This Ramen Noodle Salad is a lightened up and healthier version of a popular crowd favorite.  Cabbage, edamame, carrots, almonds, and of course some crunchy ramen noodles, come together to make this salad full of nutrition and flavor!

Always a hit at potlucks and picnics, ramen noodle salad is easy to put together ahead of time!  This recipe is a healthier version that is also naturally vegan and vegetarian, requires no ramen noodle packet seasoning, uses a lower oil amount compared to traditional recipes, and requires no refined sugar! 

How do you make Ramen Noodle Salad?

Measure and mix together oil, rice vinegar, agave nectar, red pepper flakes, minced garlic, and Bragg’s liquid Aminos (or sub soy sauce) to create the Asian style dressing and set aside (Photo #1).

Chop up your cabbage and other veggies (or just buy a pre-shredded coleslaw mix if you prefer!).  Add thawed shelled edamame and slivered almonds.  Mix to combine (Photo #2 & #3).

Just before serving, add dressing, and broken pieces of ramen noodles, and toss well to coat (Photo #4)!  Garnish with sesame seeds to coat. Enjoy! 

Make It your own with these additions and substitutions:

• chopped cilantro 
• canned mandarin oranges 
• diced avocado
• sunflower seeds 
• tofu cubes sautéed and then chilled
• diced red pepper
• chopped snow peas

Toasting your own slivered almonds:

Using toasted slivered almonds adds an extra special touch, however all I usually have on hand is raw slivered almonds.  No need to head to the store.  You can just toast them on a baking tray at 350 degrees in 3-4 minutes time.  Or if you’re like me, you’ll probably just want to pull out a frying pan and toast them on the stovetop, stirring occasionally as needed.  Either way works fine – and so does just leaving them raw!  Any way you make it, this salad is delish!

Are Ramen Noodles Healthy?

Umm…as they are a fried food, probably not generally considered healthy!  However, they do add an awesome crunch, so for the occasional indulgence it seems .  Traditionally, I’ve bought one of the cheap grocery store brands, and just thrown away the seasoning packet to avoid the MSG and non-veg ingredients.  However, there are so many more options now, gluten-free included!  

Can you make Ramen Noodle Salad ahead?

This noodle salad stays quite nice for several hours after mixing it all up.  However, the noodles do gradually become softer.  Since I love the ‘crunch’, I usually wait until just before serving to add the dressing and the noodles, so that everyone can enjoy that salad at its best.  Nothing will keep me from enjoying any leftovers for lunch the next day tho!

More Salads to Enjoy:

• Caprese-style Chickpea and Artichoke Salad
• Easy Mexican Quinoa Salad
• Pasta Salad

If you’ve tried this Ramen Noodle Salad recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!

Healthier Ramen Noodle Salad

This Ramen Noodle Salad is a lightened up and healthier version of a popular crowd favorite.  Cabbage, edamame, carrots, almonds, and of course some crunchy ramen noodles, come together to make this salad full of nutrition and flavor!

5 from 1 vote

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Course: Salad

Cuisine: Asian

Keyword: ramen noodle salad

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 12 people

Calories: 144kcal

Author: Rebecca

Ingredients

Asian Style Salad Dressing

• 1/4 cup neutral flavored oil avocado, canola, etc.
• 1/4 cup rice vinegar
• 3 Tbsp agave nectar
• 1 Tbsp Braggs Liquid aminos or soy sauce
• 1 tso Sesame Oil optional
• 1/2 tsp minced garlic
• 1 pinch red pepper flakes

Cabbage salad:

• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 3/4 cup frozen shelled edamame thawed
• 1/2 cup toasted slivered almonds see notes about toasting if you're starting with raw

Before serving add:

• 2 3 oz. packages of ramen noodles without the seasoning

Instructions

• Measure and mix together oil, rice vinegar, agave nectar, red pepper flakes, minced garlic, and Bragg's liquid Aminos (or sub soy sauce) to create the Asian style dressing and set aside.
• Chop up your cabbage and other veggies (or just buy a 16 oz. pre-shredded coleslaw mix if you prefer!).  Add thawed shelled edamame and slivered almonds.  Toss to combine.
• Just before serving, add dressing and broken pieces of ramen noodles, and toss well to coat!  Garnish with sesame seeds. Enjoy! 

Notes

Make It your own with these additions and substitutions:

• chopped cilantro 
• canned mandarin oranges 
• diced avocado
• sunflower seeds 
• tofu cubes sautéed and then chilled
• diced red pepper
• chopped snow peas

Toasting your own slivered almonds:

Using toasted slivered almonds adds an extra special touch, however all I usually have on hand is raw slivered almonds.  No need to head to the store.  You can just toast them on a baking tray at 350 degrees in 3-4 minutes time.  Or if you're like me, you'll probably just want to pull out a frying pan and toast them on the stovetop, stirring occasionally as needed.  Either way works fine - and so does just leaving them raw!  Any way you make it, this salad is delish!

Can you make Ramen Noodle Salad ahead?

This noodle salad stays quite nice for several hours after mixing it all up.  However, the noodles do gradually become softer.  Since I love the 'crunch', I usually wait until just before serving to add the dressing and the noodles, so that everyone can enjoy that salad at its best.  Nothing will keep me from enjoying any leftovers for lunch the next day tho!

Nutrition

Serving: 1cup | Calories: 144kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 196mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1970IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 1mg