Chinese Ramen Noodle Salad

Looking for the perfect summer dish that’s easy to make? Try this Chinese Ramen Noodle Salad. It’s gluten-free and vegetarian!

I love a good salad when the temps are high. Like many of you, who wants the oven on when you can make a quick and easy salad that’s cooling for the body?

This dish is great because you can make a big batch of it and eat it the next day for lunch or dinner. The cabbage keeps for a few days making your life even easier.

Here’s what you need

• Gluten-free ramen noodles- I like Lotus Foods
• Cabbage
• Scallions
• Almonds
• Shredded carrots
• Daikon
• Radishes
• Cucumbers
• Sesame seeds
• Cilantro
• Avocado oil
• Honey
• Coconut aminos
• Rice vinegar
• Garlic powder
• Ground ginger
• Salt and pepper to taste

Other recipes you may enjoy

• Asian Chopped Cabbage Salad
• Asian Broccoli Steaks with Coconut Rice
• Next-Level Vegan Asian Bowl
• Gluten-Free Salmon Teriyaki Bowl
• Watermelon Poke Salad
• Whole30 Chinese Orange Chicken
•  Gluten-Free Vegetable Lo Mein

I hope you give this tasty salad a try. If you do, let me know what you think by commenting below!

Xo,

Natalie

Chinese Ramen Noodle Salad

Chinese Ramen Noodle Salad

5 from 1 vote

Looking for the perfect summer dish that’s easy to make? Try this Chinese Ramen Noodle Salad. It's gluten-free and vegetarian!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course, Salad, Side Dish

Cuisine: Chinese

Ingredients Method

Ingredients

  

• SALAD
• 2 gluten- free ramen noodles I like Lotus Foods
• 1 green cabbage shredded
• 3 Scallions sliced
• 1/2 cup slivered almonds
• 1/2 cup Shredded carrots
• 1 daikon sliced
• 2 radishes sliced
• 1/2 cucumber sliced
• sesame seeds for garnish
• 1/4 cup cilantro minced
• DRESSING
• 1/3 cup Avocado oil
• 3 tbsp Honey
• 2 tbsp Coconut aminos
• 1/4 cup Rice vinegar
• 1 tsp Garlic powder
• 1 tsp Ground ginger
• Salt and pepper to taste

Method

 

1. In a large ziplock bag, add the dried ramen noodles and break them apart hitting them with a pin roller. Add them into a medium skillet and toast with about 1 tsp avocado oil until toasted. (About 5 minutes)
2. In a small bowl, add all the dressing ingredients and whisk well. Set aside.
3. In a large bowl, add all the salad ingredients. Pour the dressing and crunchy ramen noodles. Toss and devour!
4. Note: sometimes I like to let it sit and let the dressing marinate for about 15 minutes before serving or longer.

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