You’re going to love this cold ramen noodle salad with creamy peanut dressing and lots of veg. It’s the perfect recipe to make during the summer when you’re craving a cold noodle salad.

I’m a sucker for a cold noodle salad in the summer. I love how portable they are, making them an ideal picnic or potluck option.

And using ramen noodles is affordable, easy and delicious. This cold ramen noodle salad is versatile, so feel free to add a protein option, more veggies or anything else your heart desires.

Ingredients

ramen noodles: I love using these ramen noodles that are made with a mix of organic wheat flour and buckwheat flour. They have a great taste and texture and offer a little more nutritional value.
napa cabbage
carrots
cucumber
green onion
fresh mint leaves
peanuts (roasted)
creamy peanut butter (all natural) like this one.
lime juice
low sodium tamari or soy sauce: I like this brand.
fish sauce: I recommend using a high quality fish sauce for the best taste and flavour, I love Red Boat fish sauce.
avocado oil or another neutral oil: I like this brand for avocado oil.
sriracha or sambal oelek for more heat
honey

How to Make This Cold Ramen Noodle Salad

First, make the dressing.

Combine all of the ingredients into a large measuring cup or bowl. Whisk until everything is fully combined.

Taste and adjust with more salt, lime juice or sriracha.

Next, it’s time to cook the noodles and prep the ramen noodle salad.

Cook the ramen noodles according to package directions. Drain and rinse with cold water to stop them from further cooking. Place in a large bowl and drizzle with a small amount of avocado oil to avoid sticking together.

Add the cabbage, carrots and cucumber.

ramen noodle salad in bowl without dressing.

Drizzle about half the dressing and toss to combine.

cold ramen noodle salad in bowl with dressing.

Add the green onions, mint and peanuts. Drizzle with more dressing until everything is coated to your liking.

Divide onto plates or bowls and enjoy!

Tips

Store separately: prep the veggies for the noodle salad and peanut dressing and store them in separate containers for best results. This will help the napa cabbage from becoming too wilted.
Add extra protein: if you’ll be serving this cold ramen noodle salad as a main, feel free to add in some grilled chicken, shrimp or tofu to keep things plant-based.‍
Use a high quality fish sauce: fish sauce is delicious and adds so much flavour to a dish. But it’s important to use a high quality fish sauce that tastes great. Typically, you’ll only use a small amount at a time, so invest in one that tastes great and has high quality ingredients. My go-to brand for years is Red Boat fish sauce.

Substitutions

Peanut butter: use cashew butter or almond butter instead.
Peanuts: use almonds, cashews or sesame seeds.
Honey: use maple syrup.
Fresh mint: use cilantro or a combination of both.
Fish sauce: use a splash more tamari/soy sauce.

Ingredients & Products I Recommend:

Avocado Oil:

I prefer using avocado oil for high heat cooking. I love using Chosen Foods avocado oil and their avocado oil spray.

‍Low Sodium Tamari:‍

Tamari is a great option for those needing a gluten-free soy sauce. I’m not gluten-free, but still primarily use this brand. It’s not too salty and it tastes great.

Fish sauce:

I recommend getting a high quality one, such as this one from Red Boat. It’s a great brand, made with only anchovies and salt and doesn’t have any added sugar.

Ramen noodles:

For a bit more nutrition and fibre, I like using this brand of ramen noodles. They’re made with organic wheat flour and buckwheat flour.

More Cold Salads to Try

Ready to make this? Let’s go!

If you make this cold ramen noodle salad, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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