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Crunchy Ramen Noodle Salad [Vegan]

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This unique, Thai-style salad has all sorts of deliciousness happening! It starts with a medley of bright and vibrant veggies – green cabbage, red cabbage, carrots, bell peppers, cucumbers – then there are the salty-sweet candied cashews, then some crunchy ramen noodles, all tossed in a spicy red curry sauce. You'll never look at salads the same after this one.

Crunchy Ramen Noodle Salad [Vegan]

This Recipe is :

Dairy Free Vegan





Cook Time



For the Thai Red Curry Sauce:

  • 2 garlic cloves, minced
  • 1 1/2 teaspoons freshly grated ginger
  • 2 teaspoons red curry paste
  • 1/4 cup peanut butter
  • 1/4 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 1/3 cup sugar

For the Crunchy Ramen:

  • 2 3-ounce packs of ramen noodle (omit seasoning packets)
  • 1 tablespoon oil
  • 2 tablespoons soy sauce
  • A dash of white pepper

For the Caramelized Cashews:

  • 3/4 cup raw shelled cashews
  • 1 tablespoon oil
  • 1/2 teaspoon freshly grated ginger
  • 3 tablespoons brown sugar
  • 1 tablespoon agave nectar
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons sesame seeds

For the Salad:

  • 2 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 large carrot, shredded
  • 2 medium cucumbers, thinly sliced
  • 1 large red bell pepper, seeds removed and sliced
  • 2 tablespoons black sesame seeds
  • Lime wedges, for serving (optional)


To Make the Thai Red Curry Sauce:

  1. Whisk together all the ingredients for the sauce in a small bowl until well incorporated and smooth. Cover and place in refrigerator for at least 30 minutes before serving to allow the flavors to meld.

To Make the Crunchy Ramen:

  1. Heat 1 tablespoon of oil in a large skillet or wok and add the broken up ramen. Sprinkle with white pepper and soy sauce and stir over heat for about 2 minutes until toasted. Remove pan from heat and pour noodles onto a separate plate.

To Make the Caramelized Cashews:

  1. Line a tray with wax or greased parchment paper and set nearby. Using the same pan from the ramen, add another tablespoon of oil and 1/2 teaspoon ginger to pan. Place back over medium heat and stir for about 2 minutes until ginger is browned and fragrant. Reduce heat to low and stir in sugar, agave, soy sauce, and sesame oil until combined then add sesame seeds and cashews to pan and stir for 1-2 minutes more until nuts start to brown slightly. Remove from heat and pour them onto prepared tray and use a rubber spatula to separate them as much as possible before they cool. Once cooled, break up or chop any larger chunks that hardened together.

To Make the Salad:

  1. Combine all of the salad veggies in a large bowl and toss to combine. Top with black sesame seeds, caramelized cashews, and crunchy ramen. Just before serving drizzle with desired amount of the curry sauce. Serve as soon as possible with additional lime wedges for squeezing, if desired.




Delicious, sometimes healthy, usually crazy, and always unpredictable recipes. Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.



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0 comments on “Crunchy Ramen Noodle Salad [Vegan]”

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2 Years Ago

OMG I am going to the store right now!!!


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