Vegan Ramen Noodle Salad Recipe

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Meal Prep Ramen Noodle Salad Recipes

This vegan ramen noodle salad is the perfect meal prep lunch!  I am obsessed with meal prepping: cooking large batch recipes on the weekend so I can enjoy easy meals throughout the week.

Browse all our meal prep recipes to find your next favorite!

Salads can be difficult to meal prep because lettuce and spinach tends to wilt in the fridge over time, especially once dressing is added.  But this simple ramen noodle salad really stands up to meal prep.  It’s made with hearty veggies like cabbage and carrots, and actually tastes better after a day or two in the fridge!  So make ahead, and enjoy later.

This Vegan Ramen Salad Recipe Is:

• Crunchy
• Bright
• Fresh
• Loaded with vegetables
• Great to meal prep or make ahead
• Vegan, vegetarian, and dairy free

Ingredients for This Crunchy Vegan Ramen Noodle Salad

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

Carrots, Cabbage, Green Onions 

• Ramen Noodle Soup: I love a vegan and gluten free ramen noodle soup which is made with rice noodles and a miso based sauce. It has great flavor and is perfect for those who are trying to eat more vegan or gluten free. If you don’t have any dietary restrictions, then you can use any ramen noodles you desire.
• Lightly Salted Peanuts: for a yummy, nutty crunch!  I like to use only unsalted or lightly salted peanuts when I cook.
• Light Sesame Oil: The sesame oil gives the perfect sweet flavor to the sauce of this dish.
• Rice vinegar: I love this sweet & tangy rice vinegar.
• Maple Syrup for natural sweetness
• Sesame Seeds – I love adding a handful of these sesame seeds to finish off this salad recipe! These seeds add a nice crunch and light flavor to the ramen.

A No-Cook Ramen Recipe That’s Perfect for Summer

This no-cook vegan ramen salad is a quick and simple recipe.  I love a good no-cook recipe for those days when I’m not feeling like standing around the stove, or for summer nights when it’s too hot to cook. I have a whole collection of recipes that require zero cooking at all, check them out here! 

This ramen salad comes together in about 15 minutes, and doesn’t require the stove or microwave to make. Just use a few pantry staple ingredients and you have a tasty meal ready in no time.  And very little to clean up afterwards… an added bonus!

How Do I Make This Ramen Noodle Asian Salad?

1. In a large bowl, add the crushed ramen noodles, red cabbage, green cabbage, carrots, green onions, peanuts, and sesame seeds.  Mix and make the dressing.
2. To a mason jar, add all the dressing ingredients, and shake well to combine.  Pour dressing over the salad and toss well.  Serve and enjoy!
3. Refrigerate leftovers in an airtight container, and enjoy within 3 days.

More Satisfying Salad Recipes We Love!

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Thai Quinoa Cabbage Salad (Vegan, Gluten Free, Summer Side Dish)

Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)

Avocado Grapefruit Salad  (Raw Vegan, Paleo, Whole30, Gluten Free)

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Vegan Ramen Noodle Salad

By Kelly Jensen

This vegan ramen noodle salad is light and crunchy, loaded with vegetables, and so easy to meal prep and make ahead.  It was so good, I made it 2 weeks in a row for my lunch!  I can’t get enough of this crunchy, tasty salad.

5 from 7 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Lunch, Salad

Cuisine American, Asian

Servings 2 servings

Calories 198 kcal

Ingredients

  

1x2x3x

For the Salad

• ▢ 1 package ramen noodles crushed in to small pieces (I used Maruchan Oriental flavor because it’s vegan, or use you favorite vegan ramen)
• ▢ 2 cups red cabbage finely chopped
• ▢ 2 cups green cabbage finely chopped
• ▢ 2 carrots cut into thin matchsticks
• ▢ 3 green onions sliced
• ▢ 1/4 cup peanuts
• ▢ 1 teaspoon sesame seeds to top

For the Dressing

• ▢ 1/2 flavor packet from the ramen
• ▢ 2 tablespoons vegetable oil
• ▢ 1 tablespoon rice vinegar
• ▢ 1 teaspoon agave nectar
• ▢ 1 teaspoon sesame oil
• ▢ 1/2 lime juiced

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Instructions

 

• In a large bowl, add the crushed ramen noodles, red cabbage, green cabbage, carrots, green onions, peanuts, and sesame seeds.  Mix and make the dressing.
• To a mason jar, add all the dressing ingredients, and shake well to combine.  Pour dressing over the salad and toss well.  Serve and enjoy!

Nutrition

Calories: 198kcalCarbohydrates: 21gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 84mgPotassium: 623mgFiber: 6gSugar: 9gVitamin A: 11372IUVitamin C: 63mgCalcium: 102mgIron: 2mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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