My chilled ramen noodle salad recipe is light, refreshing, and bursting with umami in every bite. It's the perfect balance of crunchy vegetables and chewy noodles, all tossed in a creamy peanut butter dressing. This vibrant, saucy pasta salad comes together in just 20 minutes, perfect for lunch or meal prep!
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This noodle salad recipe is my go-to recipe for potlucks and summer gatherings. It's effortlessly delicious, and you can make it ahead for easy lunches all week.
For extra protein, you can add grilled chicken, shrimp, tofu, or leftover grilled pork. Want to switch things up? Swap the peanut dressing for my ginger sesame or spicy cashew dressing.
📖Why My Recipe Works
- Easy to Customize- Mix and match with your favorite veggies or use what you have in the fridge!
- Peanut Dressing- The dressing is based on my homemade peanut sauce, so it's gluten-free yet rich and creamy.
🧾Ingredient Notes
- Ramen Noodles- Use instant ramen noodles, regular or gluten-free. We're NOT using the seasoning packets.
- Red Cabbage- Substitute with green cabbage. You can also use napa cabbage, but it has a slightly softer texture.
- Veggies- I used carrots and bell peppers, but feel free to use zucchini, cucumbers, snap peas, or whatever you have on hand.
- . You can add pickled watermelon radishes for an extra pop of color.
- Edamame- Use fresh or frozen shelled edamame. If using fresh, you'll need to steam or boil first.
- Peanut Butter- You can use any nut butter on hand. My only tip is to use the creamy or natural option instead of the crunchy ones. You can also try this with cashew butter.
- Soy Sauce- Or tamari for gluten-free.
- Rice Vinegar- The best alternative would be white wine vinegar.
- Lime- You'll need both juice and zest.
- Ginger- Don't skip the fresh ginger. It makes all the difference!
- Red Pepper Flakes- Substitute with sriracha or skip if you don't like spice!
- Peanuts- Use roasted, unsalted peanuts. Optional, but I like the crunch they give the salad.
- Garnish the salad with cilantro, jalapeño slices, or sesame seeds!
⏲️How to Make Cold Ramen Salad
- Cook the noodles just until al dente so they don't become mushy when mixed with the dressing. When drained and cooled, toss it with a teaspoon of sesame oil to keep the strands from sticking together.
- Use a food processor to combine the dressing ingredients until smooth and creamy. Adjust the seasonings to taste.
- Add the vegetables and half of the dressing to the noodles. Toss gently to coat everything evenly. Pour the remaining dressing and toss again until evenly distributed.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Sprinkle the peanuts on top just before serving for the perfect crunch!
👩🏻🍳Jen's Top Tip
If the dressing is too thick, thin it out with a splash of warm water. You can also add coconut milk for a creamier sauce.
More Ramen Noodle Recipes
🌡️Make Ahead and Storing
This cold noodle dish is perfect for prepping ahead. Store the salad in an airtight container in the fridge for up to 3 days. For the best texture and flavor, keep the peanuts and garnishes separate and add them just before serving.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Cold Ramen Noodle Salad with Peanut Dressing
Ingredients
- 6 ounces ramen noodles regular or gluten-free
- 2 cups shredded red cabbage
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 4 green onions thinly sliced
- ½ cup frozen edamame thawed
- ½ cup peanuts chopped
- chopped cilantro, jalapenos, sesame seeds optional garnish
Peanut Dressing
- ½ cup peanut butter
- ¼ cup rice vinegar
- 3 Tablespoons soy sauce or tamari for gluten-free
- 2 Tablespoons lime juice
- 1 Tablespoon minced ginger
- 2 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
Instructions
- Cook the ramen according to the package directions, do NOT add any of the seasoning packets. Drain, rinse with cold water to cool..6 ounces ramen noodles
- In a small bowl, whisk together the dressing ingredients or blitz in a food processor. Season to taste with salt and pepper.½ cup peanut butter, ¼ cup rice vinegar, 3 Tablespoons soy sauce, 2 Tablespoons lime juice, 1 Tablespoon minced ginger, 2 cloves garlic, ½ teaspoon crushed red pepper flakes
- Add all the salad ingredients (except the peanuts) to a bowl. Pour over the remaining salad dressing and toss to combine.2 cups shredded red cabbage, 1 red bell pepper, 1 cup shredded carrots, 4 green onions, ½ cup frozen edamame
- Chill for 20 to 30 minutes. Sprinkle on the peanuts just before serving.chopped cilantro, jalapenos, sesame seeds, ½ cup peanuts
Notes
- You can toss the noodles with a little olive or sesame oil to prevent them from sticking.
- If the dressing is too thick, thin it with water, 1 teaspoon at a time.
- For a sweeter dressing, add up to 2 tablespoons honey.
- Serves 2-3 as a main course or 4-6 as a side dish.
Gerry Welzig says
I am gluten free (not by choice) and I'm always looking for recipes that will work for me and my not gluten free husband. This is the first I've tried from this site. It's so well liked, I'll be making a barrel of it every week just to have it on hand.
Jen Wooster says
Glad you enjoyed!
Jodi says
Had great flavor and was easy to make.