Cold Ramen Salad

As the temperatures rise, so does the desire for light, refreshing meals that invigorate the palate without weighing you down. Enter Chilled Ramen Delight—a dish that perfectly embodies this seasonal craving. This vibrant and flavorful cold noodle salad is not just a feast for the eyes; it also offers a delightful symphony of textures and tastes that can be easily customized to suit individual preferences. With its refreshing qualities, Chilled Ramen Delight serves as a perfect meal for warm weather or a light lunch, making it a standout option for those looking to keep their meals both satisfying and invigorating.

Discover the refreshing taste of Chilled Ramen Delight, a vibrant cold noodle salad perfect for warm weather. This dish combines fresh ramen noodles with a colorful mix of veggies like cucumbers, bell peppers, and carrots, all drizzled with a customizable dressing. Whether you're looking for a light lunch or a delightful side for gatherings, this healthy option is packed with flavor and nutrients. Easy to prepare and beautifully presented, it's a must-try recipe for hot days!

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Ingredients

2 servings of fresh ramen noodles

1 cup cucumber, julienned

1 cup bell pepper, thinly sliced (any color)

1 cup shredded carrots

1 cup edamame (shelled)

1/2 cup red cabbage, thinly sliced

1/4 cup green onions, sliced

1/4 cup sesame seeds, toasted

1/4 cup cilantro, chopped (optional)

For the Dressing:

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon honey (or maple syrup for vegan option)

1 teaspoon grated ginger

1 clove garlic, minced

Salt and pepper to taste

Instructions

Cook the Ramen:

- Bring a pot of water to a boil. Add the ramen noodles and cook according to package instructions (usually around 4-6 minutes). Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Vegetables:

- While the noodles are cooling, prepare the vegetables. Julienne the cucumber, slice the bell pepper, shred the carrots, and thinly slice the red cabbage. Set aside in a large mixing bowl.

Make the Dressing:

- In a small mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, olive oil, honey (or maple syrup), grated ginger, minced garlic, and a pinch of salt and pepper until well combined.

Combine Ingredients:

- In the bowl with the prepared vegetables, add the cooled ramen noodles, edamame, and half of the toasted sesame seeds. Pour the dressing over the top and toss gently until everything is well coated.

Serve:

- Divide the salad into bowls or plates. Top with the remaining sesame seeds and garnish with sliced green onions and cilantro, if using. Serve immediately or chill in the refrigerator for 30 minutes for a refreshing twist.

Enjoy:

- Enjoy your cold ramen salad as a light lunch or a vibrant side dish with any meal!

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 2