Description
This refreshing, flavor-packed cold noodle salad is perfect for a quick lunch or light dinner. Combining crunchy vegetables with tender ramen noodles and a creamy, tangy tahini-soy dressing, this vegan dish is satisfying and easy to prepare. Served chilled, it’s ideal for warm days or meal prepping ahead.
Ingredients
Dressing
- ¼ cup soy sauce
- 3 tablespoons tahini
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- Juice of 1 lime
- 1 teaspoon fresh ginger, minced
- 1 teaspoon fresh garlic, minced
Salad
- 3 packs ramen noodles (about 7-8 oz)
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced
- 1 large carrot, julienned (about 1 cup)
- 1 cup red cabbage, shredded
- 1 English cucumber, thinly sliced
- 1 cup cooked shelled edamame
- ½ cup peanuts, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Cook the noodles: Prepare the ramen noodles according to the package instructions, usually boiling for about 3-4 minutes. Drain and rinse them thoroughly under cold water to stop the cooking process, remove excess starch, and cool them quickly. Set aside.
- Make the dressing: In a small bowl or jar, whisk together the soy sauce, tahini, toasted sesame oil, rice vinegar, maple syrup, lime juice, minced ginger, and minced garlic until smooth and well combined. Set this dressing aside.
- Prepare the vegetables: In a large mixing bowl, combine the thinly sliced red bell pepper, sliced green onions, julienned carrot, shredded red cabbage, sliced English cucumber, and cooked shelled edamame.
- Toss with dressing: Pour the prepared dressing over the bowl of mixed vegetables and toss well to ensure all the veggies are evenly coated with the flavorful dressing.
- Add noodles: Add the cooled ramen noodles to the bowl with the dressed vegetables. Mix gently but thoroughly to combine all the ingredients evenly without breaking the noodles.
- Add toppings: Stir in the chopped peanuts and toasted sesame seeds, mixing again to distribute these crunchy toppings throughout the salad.
- Garnish and chill: Garnish with any reserved green onions and a sprinkle of sesame seeds. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill before serving.
Notes
- For more flavor and crunch, toast the sesame seeds and peanuts in a dry skillet over medium heat until fragrant and lightly browned before adding them to the salad.
- Taste and adjust the dressing components to your preference, adding more maple syrup for sweetness, soy sauce for saltiness, or lime juice/rice vinegar for tanginess.
- Rinsing and draining the noodles thoroughly after cooking prevents overcooking, removes excess starch, and helps keep the salad from becoming watered down.
- Chilling the salad for at least 30 minutes before serving allows the flavors to marinate and develop fully for a more delicious taste.
