This Vegan Ramen Noodle Salad really hits the spot. You can make it with many variations of greens and veggies; the more colorful, the better. For example, add some purple cabbage and carrot. They make a great addition. The salad is then topped off with a yummy and tangy Asian dressing and tossed with ramen noodles that have been cooked and cooled.
Unlike ramen noodle salads made with those very curly uncooked noodles from a small packet, and served as more of a side salad, this vegan ramen noodle salad is very satisfying and stands alone as a main course.
Ingredients for Vegan Ramen Noodle Salad
The Ramen Noodles
Ramen noodles are a very important ingredient in this salad. The Organic Millet and Brown Rice Ramen noodles by Lotus Foods are very good. You can find them at Costco, Whole Foods, Natural Grocer, Sprouts, and some other grocery stores. They are made with organic brown rice flour and organic millet flour. This Vegan ramen noodle salad calls for cooked noodles and these ramen noodles cook in just 3 or 4 minutes.
Other brands of ramen noodles will work for this salad as well. Just make sure you read the ingredients to make sure they are vegan and use the ones you like.
The Vegetables for the Salad
- Mixed lettuce, arugula, kale, or any combination
- English cucumber or another variety deseeded
- Purple cabbage
- Carrot
- Cilantro
- Mint
- scallions
- Toasted or raw sesame seeds
You may decide to vary the ingredients in this salad. Some kind of green lettuce is important. The cucumber gives the salad a very fresh taste. The herbs add a lot of flavors as well, although cilantro or mint by itself will work just fine if you don’t have both. Aside from these suggestions, use what you like.
Other salad vegetable options:
- Broccoli
- Red Pepper
- Green cabbage
The Asian Inspired Salad Dressing
- Rice vinegar- plain, not the seasoned kind
- Juice of 1 lime
- Ginger, granulated or fresh
- Garlic, granulated or fresh
- Crushed red pepper flakes
- Maple syrup
Experiment by adding a dash of sesame oil, soy sauce, tamari, or Bragg’s liquid aminos for a different flavor.
The Optional Toppings
This vegan ramen noodle salad is so full of flavor. Just experiment! Add additional toppings to take this salad to the next level!
- Tofu
- Tempeh
- Edamame
- Chopped peanuts
- Chopped almonds
How to Make the Vegan Ramen Noodle Salad
- Cook the Ramen Noodles according to the package instructions. Drain and rinse the noodles in a colander with cold water. For this recipe, I use two squares of the Lotus Foods Brand Ramen. The recipe makes two nice-sized salads.
- Prep the vegetables for the lettuce greens, take a couple of handfuls and cut them up into smaller pieces, grate some cucumber and carrot, thinly slice the purple cabbage and scallions, and chop up the herbs. Place everything in a large bowl along with the cooked ramen noodles.
- Make the dressing using rice vinegar, lime juice, ginger, garlic, crushed red pepper, and maple syrup.
- Toss the vegetables and ramen noodles with the salad dressing.
- Serve in a pretty bowl and top with sesame seeds. Chopsticks are a nice touch!
Vegan Ramen Noodle Salads are Versatile!
You will never get bored eating this salad. You can mix up the vegetables you use, add more noodles, and experiment with the salad dressing. As a dinner, you may want to top it with baked tofu or tempeh.
You can buy a lot of the ingredients already prepped which saves time too. You’ll never get bored with all of the options. I certainly don’t, and make this salad quite often!
Vegan Ramen Noodle Salad
- Total Time: 20 minutes or less
- Yield: 2 salads 1x
- Diet: Vegan
Description
This vegan ramen noodle salad is so tasty and satisfying and, it’s easy to make! Unlike ramen noodle salads made with those very curly uncooked noodles from a small packet, and served as more of a side salad, this vegan ramen noodle salad is very satisfying and stands alone as a main course. If you like Asian-inspired salads, you’ll love this. There are so many vegetable and topping options, your tastebuds will never get bored of it!
Ingredients
2 Squares of ramen noodles- such as the Lotus Foods Brand Organic Millet and Brown Rice
- Mixed lettuce, arugula, kale, or any combination- A couple of handfuls, chopped
- 1/4–1/2 of an English cucumber (or another variety deseeded)-peeled and grated
- 1/2 Cup thinly shredded purple cabbage
- 1/2 Cup grated carrot
- 1/4 Cup cilantro leaves- chopped
- 1/3 Handful of mint leaves- chopped
- 2 Scallions- chopped into coins on the diagonal
- 1 T Toasted or raw sesame seeds
For the Salad Dressing
- 1/4 Cup rice vinegar- plain, not the seasoned kind
- 1 Lime juiced- if organic, use some of the zest as well for extra flavor
- 1 T Maple syrup
- 1/4 teaspoon ginger powder (or 1 small garlic clove minced)
- 1/4 teaspoon granulated ginger (or a 1/2 inch or more knob of fresh, peeled, and minced)
- 1/4 teaspoon crushed red pepper
Instructions
- Cook the Ramen Noodles according to the package instructions. Drain and rinse the noodles in a colander with cold water.
- Make the dressing using rice vinegar, lime juice, ginger, garlic, crushed red pepper, and maple syrup.
- Toss the vegetables and ramen noodles with the salad dressing.
- Serve in a pretty bowl and top with sesame seeds.
Notes
Make the salad with broccoli, red pepper, or green cabbage for a variation of this salad. You’ll come up with a combination you like. This recipe is very flexible. You can use more of one vegetable, less of another, more ramen noodles, etc. It’s all to your liking.
Experiment by adding a dash of sesame oil, soy sauce, tamari, or Bragg’s liquid aminos to the salad dressing for a different flavor.
Add additional toppings to take this salad to take it to the next level! Try adding baked tofu, tempeh, edamame, and chopped peanuts or almonds.
Try eating the salad with chopsticks! It’s fun and the salad just seems to taste better!
- Category: Salad
- Cuisine: Asian
Keywords: vegan ramen noodle salad, no oil vegan ramen salad, healthy ramen noodle salad, easy ramen noodle salad
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