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Vegan Ramen Noodle Salad Recipe

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This vegan ramen noodle salad is light and crunchy, loaded with vegetables, and so easy to meal prep and make ahead.  It makes a fantastic quick, no-cook lunch you can bring to work or school, or enjoy anywhere!
 
Loaded with fresh crunchy veggies like carrots, cabbage, and green onions, this salad is tossed with a lime sesame vinaigrette dressing. 
 
vegan ramen noodle salad recipe gluten free ramen salad easy healthy plant based lunches with ramen hacks for lunch

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.  You can check out all my meal prep friendly recipes here.

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
gluten free ramen noodle salad recipe vegan vegetarian healthy ramen lunch ideas

What’s In This Crunchy Vegan Ramen Noodle  Salad?

See the recipe card below for full ingredient amounts and recipe instructions!

Carrots, Cabbage, Green Onions 

ramen salad with carrots cabbage and green onion in a bowl with sesame seeds

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!

French Lentil Salad with Cider Vinaigrette (Vegan, Gluten Free)Vegan Chopped Chickpea Salad (Gluten Free, Vegan, Dairy Free)

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)

vegan ramen salad recipe vegetarian no cook ramen recipes easy lunch ramen not soup

Share this Plant Based Ramen Salad Recipe

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Vegan Ramen Noodle Salad

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
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Salad
Cuisine American, Asian
Servings 2 servings
Calories 198 kcal

Ingredients
  

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

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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Posted in American, Asian, Dairy Free, Fall Recipes, Favorites, Lunches, Make Ahead, Meal Prep, No Cook Recipes, Pasta Salad, Salads, Spring Recipes, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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