Cold Ramen Salad – {crispy and great for meal prep}

If you like salads that really fill you up, this one will do the trick. You can top it with shredded chicken and edamame for protein, a coleslaw mix for instant crunch, and citrus for a sweet kick in every bite.

The best tip is to toast the ramen noodles and almonds. It takes a few minutes, but it makes the whole salad taste like it came from the deli, not the refrigerator. I also like that this dressing uses a bit of canned citrus liquid so you get that extra citrus flavor without anything fancy.

When meal prepping, you can separate the crunchy ingredients and toss them before eating. Or, if you’re eating it right away, mix it all together and let it sit for 10 minutes so the flavors can fully penetrate.

before starting

Before you start cooking, there are a few things worth knowing so that everything goes smoothly.

• Gluten-free swaps: Use gluten-free ramen noodles and swap out the soy sauce for soy sauce.
• Skip the seasoning packets: Just use regular ramen noodles as the seasoning provides all the flavor and salt.
• Quick Chicken: Skip the process of cooking chicken from scratch by using rotisserie chicken, leftover rotisserie chicken, or any cooked, shredded chicken.
• Herbal Selection: Cilantro is bright and classic, but if you want it to taste extra fresh, basil or mint are also good choices.
• Quick edamame: Use frozen shelled edamame, thaw in warm water and drain to keep the salad crisp.

How to Make Cold Ramen Salad

Here’s a quick step-by-step overview of how to put this recipe together.

1. Toasted Ramen Noodles and Almonds

Heat the oven to 400 degrees and line a baking sheet with parchment paper. Crumble ramen noodles onto the pan, cover with slivered almonds, and toast until light golden brown, about 5 to 7 minutes, adding sesame seeds for the last 1 to 2 minutes.

Pro tip: Watch the ramen noodles and almonds closely, they will quickly turn from golden to dark. Add sesame seeds only for the last 1 to 2 minutes.

2. Stir the seasonings

Whisk together the rice vinegar, honey (or maple syrup), canned citrus liquid, toasted sesame oil, olive oil, low-sodium soy sauce, garlic powder, salt, and pepper until smooth and glossy.

3. Assembling and Tossing

Place coleslaw mixture, shredded chicken, edamame, mandarin oranges, scallions, cilantro, toasted ramen noodles, almonds and sesame seeds in a large bowl. Drizzle with dressing and stir until everything is evenly coated.

Recipe Tips and Tricks

Here are the best tips and pro tips to help this recipe come out perfect every time.

• Dress balance: Add less salt at first, then mix well and taste as soy sauce brands vary widely in saltiness.
• Extra crunch: If you want a super crunchy texture, separate the toasted ramen noodles from the almonds and sprinkle them before serving.
• Let it lead: It will taste better after 15 to 30 minutes, but the noodles will get softer the longer they sit. For meal prep, store components separately.
• Edamame shortcut: Use frozen shelled edamame, thaw quickly in warm water and drain to keep the salad crisp.
• Add heat: Add a pinch of red pepper flakes or a spoonful of chili flakes to the dressing for a delicious kick.
• Vegetarian plugin: Thinly sliced ​​green peppers, peas, or cucumbers can add extra crunch without changing the vibe.
• Nut-free options: Skip the almonds and add extra sesame seeds, or use toasted sunflower seeds to crush.

Service concept

Here are some easy and delicious ways to serve this recipe.

• Lunch Bowl: Portion it into containers and add the crunchy toppings just before serving for the best texture.
• Party Salad: Double the recipe, set the dressing aside and stir before serving.
• To summarize: Spoon into lettuce cups or wrap in tortillas for a quick handheld lunch.
• Add extra fruit: If you want to make it more tropical, serve it with pineapple or mango. Use grilled pineapple or grilled mango for extra smoky flavor!
• Make a dinner: Pair it with simple sushi rice or a bowl of miso soup when you want more than just a salad.

Store and reheat

Here’s how to store, reheat, and enjoy leftovers.

• Storage: Store in an airtight container in the refrigerator for up to 3 days, preferably keeping the dressing and crunchy toppings separate.
• Leftovers: Turn leftovers into lettuce wraps, pile them on top of mixed greens for a super-sized salad, or add extra edamame and chicken to stretch it into another meal.