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
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
Instructions
- 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)
- In a small bowl, add all the dressing ingredients and whisk well. Set aside.
- In a large bowl, add all the salad ingredients. Pour the dressing and crunchy ramen noodles. Toss and devour!
- 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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I made this last night for dinner and my boyfriend and I loved it! It has so much flavor and texture. I couldn’t find daikon, so I subbed in snow peas and they added a nice sweetness. I’ll definitely be making this again.