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–+ servings

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
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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
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