Cold Ramen Salad with Miso Vinaigrette Recipe

Cold Ramen Salad with Miso Vinaigrette

Cook: 35 mins | Total: 35 mins | Serves: 4 to 6 servings

There's something magical about that first bite of cold ramen salad with miso vinaigrette – the moment when chewy noodles meet crisp vegetables and that deeply savory-sweet dressing hits your tongue. I still remember my first taste of this dish at a tiny café in Portland, where the owner handed me a bowl with a wink and said, "Trust the process." The combination of soft ramen noodles tossed with fresh herbs, crunchy vegetables, and that rich miso vinaigrette made with rice vinegar and toasted sesame oil completely changed how I thought about cold salads. Now I make it constantly, especially during those sweltering summer days when the last thing I want is to turn on the oven. The beauty of this cold ramen salad lies in its simplicity – just a handful of pantry staples like white miso paste, honey, and soy sauce transform into something extraordinary. We're talking about a dish that comes together in under 35 minutes but tastes like it belongs in a restaurant.

Cold Ramen Salad with Miso Vinaigrette

Ingredients

• 3 tbsp rice vinegar
• 2 tbsp white miso paste
• 2 tbsp honey
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp toasted sesame seeds
• 2 garlic cloves, finely grated using a rasp
• 6 oz fresh or dried ramen noodles
• 2 tbsp toasted sesame oil
• 1 English cucumber, seeded and cut into fine julienne strips
• 2 medium carrots, peeled and cut into matchstick-sized strips
• 1 Fresno chile, sliced into thin julienne
• 4 scallions, thinly sliced on the bias
• 1/4 cup fresh mint leaves, sliced into fine ribbons
• 1/4 cup fresh basil leaves, cut into thin strips
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 2 tbsp toasted sesame seeds
• 1 tbsp fried garlic
• 1/3 cup toasted peanuts, roughly crushed

Instructions

Step 1

Start by grabbing a medium bowl and adding your rice vinegar, miso paste, honey, and soy sauce. Whisk everything together until the honey and miso dissolve completely—this should take about 30 seconds of vigorous whisking. Drizzle in the sesame oil while continuing to whisk, then stir in your minced garlic and sesame seeds until the mixture looks smooth and slightly glossy. Give it a quick taste and adjust the seasoning if needed before setting it aside to let those flavors meld while you prep the rest of your salad.

Step 2

**Step 2: Cook the Ramen Noodles** Start by bringing a large pot of generously salted water to a rolling boil. While that heats up, grab your ramen noodles (discard the seasoning packet unless you're using it in the dressing) and break them up slightly so they cook evenly. Drop them into the boiling water and cook according to the package directions—usually about 3 to 4 minutes—until they’re tender but still have a little bite, or *al dente*. Once they’re ready, pour everything into a colander and rinse the noodles under cold running water for about 30 seconds, tossing them around so they cool down quickly and stop cooking. Let them drain well, then transfer them to a large bowl. Drizzle with just a teaspoon or so of toasted sesame oil and toss gently to keep them from sticking together. Pop the bowl in the fridge while you whip up the rest of the salad—you want those noodles nicely chilled.

Step 3

Before you start, make sure all your veggies are prepped and ready to go—then pile the cucumber, carrots, Fresno chile, scallions, mint, basil, and cilantro right on top of the chilled noodles. Pour the miso vinaigrette over everything and, using tongs or a big spoon, toss gently but thoroughly for about a minute, scraping from the bottom so nothing gets left behind. You’ll know it’s ready when the noodles look glossy and every bite has a little something crunchy, herby, and bright.

Step 4

**Step 4: Garnish and Serve** Grab a small skillet and toast your sesame seeds over medium-low heat for about 2–3 minutes, shaking the pan often until they’re fragrant and just starting to turn golden—don’t walk away, they burn fast! While those cool, grab your serving platter or grab those individual bowls. Heap that cold ramen salad high, then shower it with the toasted sesame seeds, a scattering of crispy fried garlic, and a generous sprinkle of crushed peanuts. Do this right before serving so everything stays crunchy and fresh.

Nutrition Information

calories: 346

fat: 21g

carbohydrate: 35g

protein: 8g

fiber: 4g

sugar: 10g

servingSize: 1 of 6 servings

Shop This Recipe

• English Cucumber Seeded And Cut In Half And Then Julienned Cut Into Fine Strips
• Medium Carrots Peeled And Julienned Match The Cucumber
• Fresno Chile Thinly Julienned Cut Into Fine Strips
• Pot
• Bowl

My Tip

Rinse those ramen noodles really well under cold water after cooking — it stops the cooking process and washes away excess starch so they stay perfectly chewy and don't turn gummy in the salad.

Leftovers

Store leftover ramen salad in an airtight container in the fridge for up to 3 days—the miso vinaigrette actually deepens in flavor overnight. For best results, keep the sesame seeds separate and sprinkle them on top when serving, as they'll lose their crunch if stored with the dressed noodles.

Make It Your Own

Swap ramen noodles for spiralized zucchini or cucumber ribbons for a refreshing gluten-free twist. The crisp vegetables pair beautifully with the rich miso vinaigrette, adding extra crunch and nutrients.

#Salad Recipes