Kelly Jensen
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
What’s In This Crunchy Vegan Ramen Noodle Salad?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
Carrots, Cabbage, Green Onions
- Ramen Noodle Soup: I love this 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
- Agave Syrup: I really like using this raw organic agave syrup because it’s a natural and sustainable sweetener, plus it is ridiculously inexpensive online so I always keep a few of these bottles in my pantry.
- 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?
- 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!
- 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)
Share this Plant Based Ramen Salad Recipe
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Vegan Ramen Noodle Salad
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!
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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This salad is for ME. Everything I like, nothing that I dont