EASY RECIPE: COLD RAMEN NOODLE SALAD
When you want something noodle-y and Asian inspired to be a vehicle for your veggies, a cold ramen noodle salad checks all the boxes. This recipe can also serve as a base for numerous additional protein, veggie, and seasoning options. The sky’s the limit!
COLD RAMEN NOODLE SALAD
PREP TIME: 10 minutes || COOK TIME: 10 minutes || MAKES: approximately 10 servings
WHAT YOU NEED:
250g frozen shelled edamame, thawed according to package’s instructions and cooled
170g shredded cabbage and carrot mix
65g (roughly 6 larger) scallions, chopped
210g (dried weight) ramen noodles ( we used Lotus Foods brand)
115g rice or white vinegar
20g sesame oil
35g low sodium tamari or soy sauce
WHAT TO DO:
Cook ramen according to package’s instructions.
While ramen is cooking, assemble all other salad ingredients in a large bowl
Whisk together vinegar, sesame oil, and tamari or soy sauce in a separate, smaller bowl.
When ramen is cooked, drained, and cooled, add to the rest of the salad ingredients, then incorporate dressing. Toss thoroughly with kitchen tongs.
GIVE IT A TRY:
You can serve it right away, but this salad has a more developed flavor if refrigerated overnight first. Once developed, add additional dressing ingredients or seasonings to taste/preference.
To make it a full high-protein meal, top with a protein source like chicken, shrimp, tofu, or tempeh.
MACROS PER SERVING: 5.5P/3F/20C
You can find the recipe in the MyFitnessPal database by searching
“KLN Recipe Cold Ramen Noodle Salad”.
Find more macro-friendly recipes here or grab our free cookbook Everyday Macros here for simple and streamlined meal prep recipes and ideas.