The ramen in this salad is never boiled. The noodles are crushed straight from the package into bite-size curls, the seasoning packets are thrown away, and the dry pieces stay crunchy through the cabbage and carrot.
A simple dressing of soy sauce, rice vinegar, honey and two oils is poured over everything, and a five-minute rest lets it start to season the noodles without softening them.
Ingredient Notes
- Instant ramen noodles
- Two 3-ounce packages, used dry; the seasoning packets are discarded.
- Roasted unsalted cashews
- Three-quarters of a cup, left whole. They are a tree nut.
- Honey
- A tablespoon and a half to soften the soy and vinegar.
How to Make It
Noodles crushed into the bowl
Crush the dry ramen into bite-size curls and put them in a large bowl with the cabbage, carrot, green onions, cashews, cilantro and sesame seeds.
Dressing whisked
Whisk the soy sauce, rice vinegar, honey, sesame oil and neutral oil until smooth.
Salad tossed
Pour the dressing over the salad and toss until the noodles and vegetables are lightly coated.
Five-minute stand
Let the salad stand for 5 minutes so the dressing begins to season the dry noodles while they stay crunchy.
Served with lime
Serve with the lime wedges on the side.
Success Tips
- Crush the ramen inside its closed package with a rolling pin so the curls do not scatter across the counter.
- Dress the ramen salad no more than a few minutes before serving if you want the noodles at their crunchiest.
- Give the honey dressing a final whisk right before pouring; it separates as it sits.
How the Dressing Balances
Five pantry liquids, each doing one job.
- Savoury3 tbsp low-sodium soy sauce
- Seasons the plain dry noodles and cabbage.
- Sharp2 tbsp rice vinegar
- Keeps the salad tasting fresh and light.
- Sweet1 1/2 tbsp honey
- Rounds off the salt and acidity.
- Nutty1 tbsp toasted sesame oil
- Echoes the sesame seeds and cashews.
A squeeze of the lime wedges at the table brightens it further.
Why This Recipe Works
- Uncooked ramen behaves like a crisp crouton, giving crunch in every bite.
- Honey balances the salty soy and sharp rice vinegar so the dressing tastes rounded.
- Finely shredded cabbage picks up the dressing quickly while staying crisp.
- A short rest before serving lets the flavours meet while the noodles still snap.
Serving Ideas
Pile it onto a platter with lime wedges around the edge so everyone can squeeze a little over their portion.
Storage and Reheating
Refrigerate
It is at its crunchiest the day it is made. Keep undressed salad and dressing separately in the refrigerator if preparing ahead.
Frequently Asked Questions
Do I cook the ramen first?
No. The noodles are crushed and used dry, which is what keeps the salad crunchy.
Does this contain nuts?
Yes. It has whole cashews, a tree nut, and the soy sauce and ramen contain soy and wheat.
