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- 4 oz ramen noodles - 1 cup shredded carrots - 1 bell pepper, thinly sliced - 1 cup cucumbers, julienned - 1/2 cup red cabbage, shredded - 1/4 cup green onions, sliced - 1/4 cup sesame seeds (toasted) - 1/4 cup cilantro leaves, chopped The main ingredients for this salad make it bright and fresh. The ramen noodles form a chewy base. I love using colorful veggies like carrots, bell pepper, cucumbers, and red cabbage. They add crunch and flavor. Green onions bring a mild onion taste that complements the other ingredients. The herbs and seeds, like cilantro and sesame seeds, give it a burst of freshness. - 1/3 cup sesame oil - 2 tablespoons soy sauce - 2 tablespoons rice vinegar - 2 tablespoons honey or maple syrup - 3 cloves garlic, minced - 1 teaspoon grated fresh ginger - Salt and pepper to taste The dressing is the heart of this dish. Sesame oil adds a nutty flavor that ties everything together. Soy sauce brings umami and depth. Rice vinegar adds tang, while honey or maple syrup gives a touch of sweetness. Garlic and ginger make the dressing aromatic and lively. Adjust the seasoning with salt and pepper, ensuring the flavors pop. For the full recipe, check out the detailed steps to create this delicious salad. First, boil a pot of water. Add the ramen noodles and cook them according to the package instructions. Usually, this takes about 3 to 5 minutes. Stir gently to prevent them from sticking. Once done, drain the noodles and rinse them under cold water. This step cools the noodles quickly, stopping the cooking process. Next, grab a cutting board and a sharp knife. Start by shredding the carrots using a grater. Slice the bell pepper into thin strips. For the cucumber, julienne it into small sticks. Shred the red cabbage finely. Finally, slice the green onions. In a large mixing bowl, combine the cooled ramen noodles with all the prepared vegetables. Toss them together until they mix well. In a small bowl, add the sesame oil, soy sauce, rice vinegar, honey or maple syrup, minced garlic, and grated ginger. Whisk these ingredients together until they form a smooth dressing. Taste it and adjust the seasoning with salt and pepper as needed. You want a balance of flavors that makes your taste buds happy. Now, pour the dressing over the noodle and vegetable mixture. Toss everything gently so that all the noodles and veggies get coated with the dressing. For the final touch, sprinkle toasted sesame seeds and chopped cilantro on top. Give it one last toss to mix everything together. Let the salad sit for about 10 minutes. This waiting time helps the flavors blend beautifully. For serving, you can use a large bowl or individual portions. Garnish each serving with a bit more sesame seeds and cilantro for a nice look. You can also include lime wedges for an extra zesty kick. This salad is fresh, colorful, and packed with flavor. You can find the full recipe above to guide you further! To get the best flavor in your sesame garlic ramen salad, you can tweak a few ingredients. For a spicy kick, add a teaspoon of chili paste to the dressing. If you want a sweeter taste, increase the honey or maple syrup. Letting the salad rest for about 10 minutes helps the flavors blend. This step makes every bite taste better. Using fresh ingredients is key to a great salad. Choose bright, crisp vegetables. Look for carrots that snap when you break them. For crunch, cut bell peppers and cucumbers just before you serve. This keeps them firm and tasty in the salad. You can also add sliced radishes for extra crunch and color. If you have leftovers, store them in an airtight container. The salad stays fresh for up to three days in the fridge. To make it a full meal, add proteins like grilled chicken or tofu. You can mix them in or serve on top. This salad is great for lunch or dinner, and it’s easy to make ahead. Check out the Full Recipe for perfect steps to follow. {{image_2}} You can make your Sesame Garlic Ramen Salad even heartier by adding proteins. Chicken, tofu, or shrimp work great! For chicken, use grilled or rotisserie chicken for ease. For tofu, try marinated varieties for extra flavor. Shrimp should be cooked until pink and tender. Each option adds a nice touch and boosts the protein. Want to shake things up? You can swap out the dressing! Try a spicy sriracha sauce for heat or a tangy sesame ginger blend. These flavors can transform the salad completely. Keep experimenting to find your favorite mix. A good dressing makes every bite exciting! You can adjust your salad based on what’s fresh each season. In spring, add peas or asparagus. Summer calls for juicy tomatoes or corn. In fall, think about roasted carrots or sweet potatoes. Each season brings new flavors, and you can adapt the salad to match. This keeps your meals fun and fresh! To keep your Sesame Garlic Ramen Salad fresh, store it in an airtight container. This helps prevent moisture from ruining the crunch of your veggies. You can keep it in the fridge for about three days. After that, the salad may lose its flavor and texture. If your salad needs a little boost after storage, don’t worry! You can revive it easily. Just give it a good toss and check if it needs more dressing. If the original dressing gets thick, adding a splash of fresh sesame oil or soy sauce will help. Freezing is not the best choice for this salad. The noodles and veggies can become mushy once thawed. However, if you want to freeze components, consider freezing the dressing separately. When you are ready to eat, thaw the dressing in the fridge and mix it with fresh noodles and veggies. This keeps your salad tasty and fresh! Yes, you can prepare this salad ahead of time. Cook the ramen noodles and cool them. Chop the veggies and mix them in a bowl. Keep the dressing separate until serving. This helps keep the salad fresh. It will taste better if you let it chill for a bit. Just remember to store it in the fridge. This salad is perfect for meal prep. It stays fresh in the fridge for about three days. Just make sure to store the dressing separately. When you are ready to eat, shake and mix everything together. You can add protein like chicken or tofu for a complete meal. If you don’t have ramen noodles, try rice noodles or soba noodles. These are easy to find and tasty. For a gluten-free option, use rice noodles or zucchini noodles. Both of these choices add great texture and flavor. Homemade dressing lasts about one week in the fridge. Store it in an airtight container. To keep it fresh longer, add a bit of vinegar. This helps preserve the flavors. Always give it a good shake before using it again. For more tips on making this salad, check out the Full Recipe! This blog post covered how to make a fresh and tasty Sesame Garlic Ramen Salad. You learned about the main ingredients, from the ramen noodles to the veggies and herbs. We discussed how to cook, prepare, and mix everything together, plus tips for flavor and texture. You can experiment with proteins and different dressings, too. In the end, this salad is versatile and full of flavor. Enjoy making it your own!

Sesame Garlic Ramen Salad

Discover the refreshing flavors of Sesame Garlic Ramen Salad with this easy-to-follow recipe! Packed with vibrant veggies like bell peppers, cucumbers, and carrots, all tossed in a delicious sesame garlic dressing, this salad is perfect for a quick lunch or a light dinner. In just 25 minutes, you can whip up a colorful and nutritious dish that’s sure to impress.
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Ingredients
  

4 oz ramen noodles

1 cup shredded carrots

1 bell pepper, thinly sliced

1 cup cucumbers, julienned

1/2 cup red cabbage, shredded

1/4 cup green onions, sliced

1/4 cup sesame seeds (toasted)

1/4 cup cilantro leaves, chopped

For the Dressing:

1/3 cup sesame oil

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons honey or maple syrup

3 cloves garlic, minced

1 teaspoon grated fresh ginger

Salt and pepper to taste

Instructions
 

Begin by cooking the ramen noodles according to package instructions. Drain and rinse under cold water to cool them down.

    In a large mixing bowl, combine the cooled ramen noodles, shredded carrots, sliced bell pepper, julienned cucumbers, shredded red cabbage, and sliced green onions. Toss the vegetables with the noodles until they are evenly mixed.

      In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey (or maple syrup), minced garlic, and grated ginger until well combined. Adjust seasoning with salt and pepper if necessary.

        Pour the dressing over the noodle and vegetable mixture. Toss everything together gently until the noodles and vegetables are coated in the dressing.

          Lastly, sprinkle the toasted sesame seeds and chopped cilantro over the salad and give it a final toss.

            Let the salad sit for about 10 minutes to allow the flavors to meld together before serving.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve the salad in a large bowl or individual servings, garnishing with additional sesame seeds and cilantro on top for a vibrant finish. You can also place lime wedges alongside for an extra citrusy kick!