Skip to main content
Bon Appétit

Salad Ramen

4.2

(20)

A brightly colored noodle salad with sliced purple cabbage red radishes watercress cucumbers yellow beans and carrots.
Photo by Chelsie Craig, Food Styling by Kat Boytsova

When Brunette wine bar in upstate NY posted a photo of their hiyashi chuka and captioned it, “This ramen is basically a salad,” we were instantly hooked on the idea of what a cold noodle salad dish could be.

Recipe information

  • Yield

    2 servings

Ingredients

¼

cup seasoned rice vinegar

2

Tbsp. extra-virgin olive oil

2

Tbsp. fresh lime juice

2

Tbsp. soy sauce

1

Tbsp. toasted sesame seeds

½

tsp. crushed red pepper flakes (preferably a seedless type, such as Aleppo-style or gochugaru)

½

tsp. toasted sesame oil

10

oz. fresh or 6 oz. dried ramen noodles

Kosher salt

2–3

cups shredded or shaved vegetables, such as summer squash, radishes, carrots, scallions, cabbage, lettuce, and/or cucumbers

Preparation

  1. Step 1

    Stir vinegar, oil, lime juice, soy sauce, sesame seeds, red pepper flakes, and sesame oil in a small bowl.

    Step 2

    Cook noodles in a medium pot of boiling salted water, stirring occasionally, until just al dente. Drain and rinse under cold water to stop the cooking. Transfer to a medium bowl, then toss with half of dressing.

    Step 3

    Divide noodles between bowls. Top with your choice of vegetables. Drizzle with remaining dressing.

Explore Bon AppétitSaladRamen NoodleNoodlePasta & NoodlesSummer SquashSquashVegetableZucchiniRadishCarrotLettuceLeafy GreensCucumberCabbageSummerQuickEasyWeeknight MealsMainVegetarianHealthyishLunchDinnerPasta SaladPasta
Sign In or Subscribe
to leave a Rating or Review

How would you rate Salad Ramen?

Leave a Review

Reviews (20)

Back to Top

  • Wonderfully refreshing on a hot night. I added sliced chicken breast but the basic salad is delightful.

    • bldrblue

    • Colorado

    • 2/24/2023

  • One of my favorite recipes (especially in the summer) and a great way to pack a ton of veggies into a meal. I make it about once a week and frequently top each bowl with some sliced grilled steak.

    • Caroline

    • Washington, DC

    • 12/29/2020

  • Ignore the reviews that say this is too acidic. The dressing is great as written - only change was to add some grated fresh ginger.

    • Spencer

    • Oakland, CA

    • 11/17/2020

  • I used Hokkien egg noodles on this, not sure if this was the reason but the sauce didn't have any taste at all. I could taste a bit of vinegar but that was it.

    • Anonymous

    • Singapore

    • 8/28/2020

  • My new favorite for a “cool” ramen fix. It’s light and so easy to add all the great veggies coming out of my Summer garden. I steamed some edamame as a side, but there are endless possibilities!

    • k_sande

    • West Linn, OR

    • 7/31/2020

  • Was delicious with fried shrimp on top. I added a bit of salt and some honey to the dressing and found that punched it up quite a bit.

    • Anonymous

    • Brooklyn

    • 6/24/2020

  • This recipe is really good! To make it more of a meal and balance out some of the intense acidity, we added 9 minute boiled eggs to ours. Be forewarned though, this noodle salad gave me/my boyfriend/my mom intense heartburn. Proceed with caution!

    • ThoseFeratu

    • Southern California

    • 10/21/2019