Ingredients with Measurements:
- 8 oz ramen noodles
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup sliced cucumber
- 1/2 cup sliced scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1/4 cup sesame seeds
Dressing:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp honey
- 2 tbsp sesame oil
- 1 tbsp grated ginger
- 1 clove garlic, minced
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cook ramen noodles according to package instructions. Drain and rinse with cold water.
2. In a mixing bowl, combine shredded carrots, red cabbage, sliced cucumber, scallions, and cilantro.
3. In a separate bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic to make the dressing.
4. Add cooked ramen noodles to the mixing bowl with the vegetables and toss with the dressing.
5. Garnish with chopped peanuts and sesame seeds.
6. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 12g
- Total carbohydrates: 42g
- Protein: 9g
Substitutions for ingredients:
- Shredded carrots: julienned bell peppers or zucchini
- Shredded red cabbage: shredded green cabbage or kale
- Sliced cucumber: sliced radish or jicama
- Chopped peanuts: chopped cashews or almonds
- Soy sauce: tamari or coconut aminos
- Rice vinegar: apple cider vinegar or white wine vinegar
- Honey: maple syrup or agave nectar
- Sesame oil: avocado oil or olive oil
- Grated ginger: ground ginger or ginger paste
- Minced garlic: garlic powder or garlic paste
Variations:
- Add cooked shrimp or chicken for a protein boost
- Use soba noodles instead of ramen noodles
- Add sliced avocado for a creamy texture
- Use a different nut or seed for garnish, such as sunflower seeds or pine nuts
- Add a spicy kick with red pepper flakes or sriracha sauce
Tips and tricks:
- Rinse the cooked ramen noodles with cold water to prevent them from sticking together.
- Make the dressing ahead of time and store in the fridge for up to a week.
- Use a mandoline slicer to make quick work of shredding the vegetables.
- Double the recipe for a larger crowd.
Storage instructions:
- Store leftover cold ramen salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- This recipe is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl and garnish with extra cilantro and sesame seeds.
- Serve in individual bowls for a more elegant presentation.
Garnishes:
- Chopped peanuts
- Sesame seeds
- Cilantro
- Sliced avocado
Pairings:
- Serve with a side of edamame or steamed dumplings.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Edamame
- Steamed dumplings
- Seaweed salad
Troubleshooting advice:
- If the dressing is too salty, add a little more honey or rice vinegar to balance it out.
- If the vegetables are too crunchy, let the salad sit in the fridge for a few hours to allow the flavors to meld together.
Food safety advice:
- Make sure to rinse the vegetables thoroughly before using.
- Store leftovers in the fridge and discard after 3 days.
Food history:
- Ramen noodles originated in China and were brought to Japan in the early 20th century.
- Cold ramen salad is a modern twist on traditional ramen dishes.
Flavor profiles:
- Salty, sweet, tangy, nutty
Serving suggestions:
- Serve as a light lunch or dinner.
- Pack for a picnic or outdoor gathering.
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