vegan ramen salad

This Cabbage Ramen Noodle Salad is a lightened up and healthier version of a popular crowd favorite.  Cabbage, edamame, carrots, almonds, and crunchy ramen noodles come together to make this salad full of nutrition and flavor!

Cabbage Ramen Noodle Salad

rice vinegar

Tbsp. agave nectar

Tbsp. Braggs liquid aminos (or soy sauce)

Tbsp. Sesame oil (optional)

garlic (minced)

red pepper flakes

green cabbage

red cabbage

carrots

scallions (chopped)

edamame

almonds

3-oz packets ramen noodles (without the seasoning packet)

Measure and mix together oil, rice vinegar, agave nectar, red pepper flakes, minced garlic, and Bragg&#039;s liquid aminos (or sub soy sauce) to create the Asian style dressing and set aside.

Toast slivered almonds in a dry pan for 2-3 minutes, or until toasted, fragrant, and golden.

Chop up your cabbage and other veggies (or just buy a 16 oz. pre-shredded coleslaw mix if you prefer!).  Add thawed shelled edamame and slivered almonds.  Toss to combine.

Add the dressing and mix well. If you want to prep ahead, refrigerate for up to 24 hours.

Just before serving, add broken pieces of ramen noodles, and toss well to coat. Garnish with sesame seeds or any optional extras.  Enjoy! 

Crunchy cabbage, bouncy noodles, and spicy kimchi combine to make this hearty and tasty salad! It's also vegan, gluten-free, and ready in 20 minutes. 

Cooked Ramen Noodle Salad with Kimchi 

ramen noodles, gluten-free

Napa cabbage, finely chopped (about 6 cups)

carrots,

green onions, thinly sliced

kimchi, roughly chopped

low-sodium tamari

sesame oil or 2 tablespoons tahini

sesame seeds

Bring a large pot of water to a boil and cook the ramen noodles according to their package instructions. Drain and rinse the noodles with cold water, to prevent them from sticking.

In the meantime, wash and prep the carrots, green onions, kimchi, and garlic. Thinly slice the green portion of the Napa cabbage, reserving the tougher white portion to use in soups, stews, or stir frys.

Add the garlic, tamari, and sesame oil or tahini to the bottom of a large bowl and whisk together. Add the cabbage, carrot, green onion, kimchi, cooked ramen noodles, and 3 tablespoons of toasted sesame seeds to the bowl; mix well, until all ingredients are evenly distributed.

Divide onto serving plates and top with the remaining sesame seeds.

Tastes very good. My family loved it. Will definitely make it again.

Made it...loved it. I used romaine lettuce as the supply of Napa cabbage is sparse &amp; costly in my area. Also topped with some crispy baked tofu.

https://content.jwplatform.com/videos/9AVV5Ek0.mp4

Crunchy cabbage, bouncy noodles, and spicy kimchi combine to make this hearty and tasty salad! It’s also vegan, gluten-free, and ready in 20 minutes.

Top 2 vegan ramen salad recipes from across the web

The most viewed vegan ramen salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cabbage Ramen Noodle Salad

Cooked Ramen Noodle Salad with Kimc...

Top 2 vegan ramen salad recipes from across the web

The most viewed vegan ramen salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cabbage Ramen Noodle Salad

Cooked Ramen Noodle Salad with Kimc...

The most viewed vegan ramen salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine