Cold Ramen Salad

The Chilled Rainbow Ramen Salad is not just a meal; it's an experience that brings a burst of color and flavor to your plate. This dish captures the essence of summer with its vibrant hues and fresh ingredients, making it an appealing choice for anyone looking to enjoy a nutritious and visually striking salad. Perfect for warm weather, gatherings, or even as a light lunch, this salad promises a delightful mix of textures and tastes that are sure to satisfy.

Discover the vibrant Chilled Rainbow Ramen Salad, a refreshing dish that combines a colorful mix of fresh vegetables, chewy ramen noodles, and a flavorful dressing. Perfect for warm days and gatherings, this salad is not just a feast for the eyes, but also a powerhouse of nutrients. With options for everyone, including vegan alternatives, it's the ideal choice for a light lunch or a stunning side dish that promises to delight your taste buds and nourish your body.

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Ingredients

2 packs of fresh or dried ramen noodles

2 cups of mixed greens (spinach, arugula, and lettuce)

1 cup of thinly sliced cucumber

1 cup of shredded carrots

1 bell pepper (any color), julienned

1 cup of snap peas, trimmed

1 ripe avocado, sliced

1/4 cup of sesame seeds, toasted

1/4 cup of chopped fresh cilantro

1/4 cup of sliced green onions

For the dressing:

1/4 cup of soy sauce

2 tablespoons of rice vinegar

2 tablespoons of sesame oil

1 tablespoon of honey or agave syrup (for a vegan option)

1 teaspoon of fresh ginger, grated

1 clove of garlic, minced

A pinch of red pepper flakes (optional)

Instructions

Cook Ramen: If using dried ramen, cook according to package instructions. If using fresh ramen, just briefly boil for 2-3 minutes until tender. Drain the noodles, rinse under cold water until chilled, and set aside.

Prepare Veggies: While the noodles are cooling, prepare your vegetables. Slice the cucumber and bell pepper, shred the carrots, and trim the snap peas. Set all the veggies aside.

Make Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or agave), grated ginger, minced garlic, and red pepper flakes until combined. Adjust seasoning to taste.

Assemble Salad: In a large mixing bowl, add the cooled ramen noodles, mixed greens, sliced cucumber, shredded carrots, bell pepper, snap peas, sliced avocado, toasted sesame seeds, cilantro, and green onions.

Dress Salad: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Be careful not to mash the avocado while mixing.

Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 15 minutes before serving. Enjoy the vibrant colors and refreshing flavors!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4