Create a delicious and vibrant Sesame Garlic Ramen Salad in just 25 minutes! This refreshing dish combines tender ramen noodles with colorful veggies like bell peppers, cucumbers, and carrots, all tossed in a flavorful sesame garlic dressing. Perfect for a light lunch or as a side dish at your next gathering, it's healthy and easy to make. Click through to discover the full recipe and impress your friends with this tasty salad!
4 oz ramen noodles
1 cup shredded carrots
1 bell pepper, thinly sliced (choose a vibrant red, yellow, or orange for color)
1 cup cucumbers, julienned
1/2 cup red cabbage, finely shredded
1/4 cup green onions, sliced diagonally
1/4 cup sesame seeds, toasted
1/4 cup fresh cilantro leaves, chopped
For the Dressing:
1/3 cup toasted sesame oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons honey or maple syrup (for vegan option)
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
Salt and freshly cracked black pepper, to taste
![- 4 oz ramen noodles - 1 cup shredded carrots - 1 bell pepper (red, yellow, or orange) - 1 cup cucumbers, julienned - 1/2 cup red cabbage, finely shredded - 1/4 cup green onions, sliced - 1/4 cup sesame seeds, toasted - 1/4 cup fresh cilantro, chopped - 1/3 cup toasted sesame oil - 2 tablespoons low-sodium soy sauce - 2 tablespoons rice vinegar - 2 tablespoons honey or maple syrup - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and freshly cracked black pepper In this salad, each ingredient shines. The ramen noodles are the base. They soak up the flavors well. I use fresh, colorful vegetables for crunch and brightness. Shredded carrots bring sweetness. The bell pepper adds a nice, crisp bite. Cucumbers offer coolness, while red cabbage adds a lovely color. Green onions give a hint of sharpness. For the dressing, I rely on toasted sesame oil. It gives a rich, nutty flavor. Low-sodium soy sauce keeps it savory without being too salty. Rice vinegar adds a tangy note, while honey or maple syrup balances the flavors. Garlic and ginger bring warmth and depth. Finally, salt and pepper enhance all the tastes. This recipe is easy to make and fun to share. You can find the full recipe for more details and steps. - Start by preparing the ramen noodles. - Cook them as directed on the package, usually 3-4 minutes. - When done, drain and rinse under cold water until chilled. - In a large bowl, combine the cooled ramen noodles with your veggies. - Add shredded carrots, sliced bell pepper, julienned cucumbers, shredded red cabbage, and green onions. - Gently toss the ingredients together until they mix well. - In a small bowl, whisk together the dressing ingredients. - Combine toasted sesame oil, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. - Taste the dressing and adjust seasoning with salt and pepper as needed. - Drizzle the dressing over the salad mixture. - Toss everything together until the noodles and veggies are coated. - Sprinkle toasted sesame seeds and cilantro on top. - Give it one last gentle toss to mix the garnishes. - Let the salad rest at room temperature for 10 minutes. Enjoy the burst of flavors in this Sesame Garlic Ramen Salad! For detailed guidance, check the Full Recipe. To make the best ramen salad, start with the noodles. Cook them as per the package. Usually, this takes about 3-4 minutes. Drain and rinse them with cold water until they are chilled. This keeps them from cooking more. Place them in a big bowl. For the veggies, you want them crunchy. Cut them just before mixing to keep that crisp. Shredded carrots and julienned cucumbers work great. Use fresh bell peppers and red cabbage for color. They add a nice crunch and lots of flavor. To boost the taste, think about adding extra seasonings. A pinch of salt can make a big difference. You can also add cracked black pepper for a bit of bite. Want some heat? Sprinkle chili flakes or drizzle sriracha on top. Just a little goes a long way! When serving this salad, make it look fancy. Use a large, colorful bowl or divide it into smaller plates. This makes it fun to eat. Top it with extra sesame seeds for crunch and a pop of color. Fresh cilantro also adds vibrancy. For a zesty twist, add lime wedges on the side. Guests love to squeeze lime over their salad! {{image_4}} You can boost your Sesame Garlic Ramen Salad with protein. Here are some tasty options: - Tofu: You can use pan-fried or baked tofu for a great texture. Just cube it and add it to the salad. - Chicken: Grilled or rotisserie chicken works well. Shred it and mix it in for a hearty bite. Feel free to mix in different veggies to keep things fresh: - Other Veggies: Try adding snap peas, radishes, or broccoli. They add crunch and color. - Seasonal Substitutions: Use what’s in season. In summer, add zucchini. In fall, use roasted sweet potatoes. Switching up the dressing can change the whole salad experience: - Alternative Sauces: You might like peanut sauce or tahini dressing. They both complement the flavors well. - Vegan Alternatives: For a vegan option, swap honey for maple syrup or agave. You can also use coconut aminos instead of soy sauce for a soy-free version. Experimenting with these variations will make your salad unique every time! If you want the full recipe, check out the [Full Recipe]. To store leftovers, place the salad in an airtight container. Make sure to cover it well. This helps keep the salad fresh in the fridge. I recommend using glass containers, as they do not absorb odors. Plastic containers are also fine, just ensure they seal tightly. The salad stays good for about 2-3 days. Can you freeze the salad? I don't recommend freezing it. The texture of the noodles and veggies changes when frozen. If you must freeze it, do so without the dressing. When you thaw it, add fresh dressing for the best taste. To freeze, place the salad in a freezer-safe bag. Squeeze out as much air as possible before sealing. For reheating, I suggest using the microwave. Place the salad in a bowl and cover it. Heat it in short bursts of 30 seconds. Check it often to avoid overheating. If you want to keep it fresh, add more dressing after reheating. You can also serve it cold for a refreshing meal. Sesame garlic ramen salad is a fresh and tasty dish. It blends cooked ramen noodles with crunchy veggies. You will find carrots, bell pepper, cucumbers, red cabbage, and green onions in this salad. The dressing is made with sesame oil, soy sauce, rice vinegar, honey, garlic, and ginger. It brings bold flavors to each bite. This salad is colorful and appealing to the eye. Yes, you can prepare this salad ahead of time. To do this, cook the ramen noodles and let them cool. Chop the veggies and store them in the fridge. Mix the dressing separately and keep it in a jar. Combine everything just before serving. This way, the salad will stay fresh and crunchy. To make this salad gluten-free, choose gluten-free ramen noodles. Many brands offer these options. Also, use tamari instead of soy sauce for the dressing. This swap keeps the flavor while making it gluten-free. You can easily personalize your sesame garlic ramen salad. Add proteins like grilled chicken or tofu for more nutrients. Mix in different veggies like snap peas, or radishes for extra crunch. You can also play with the dressing by adding chili flakes for some heat. This salad pairs well with various sides. Try serving it with grilled chicken or shrimp for protein. It also goes well with spring rolls or dumplings. For a lighter option, enjoy it with a side of miso soup. You can find the full recipe for sesame garlic ramen salad in the section above titled [Full Recipe]. It has all the details you need to make this delicious dish. You learned the key ingredients for making Sesame Garlic Ramen Salad and its dressing. I shared steps to cook and mix the salad, plus tips to make it shine. You can also customize it with your favorite proteins and veggies. Remember to store leftovers properly to keep them fresh. This salad is a tasty and healthy option you can enjoy any time. Dive in, try this dish, and make it your own!](https://crunchychronicle.com/wp-content/uploads/2025/07/90012a33-804b-42b4-a81e-a447eef783cc-300x300.webp)