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.