Ramen noodles usually bring up associations of cheap college meals and a hefty amount of sodium. This zucchini-ramen noodle salad is a fresh take on a student staple. It has juicy tomato, refreshing cucumber, and crunchy peanuts. Make a big portion as a stand-alone salad, or use it as a dinner appetizer.

Zucchini-Ramen Noodle Salad [Vegan, Gluten-Free]

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4 moderate portions

Cooking Time



For the Salad:

  • 7 ounces of zucchini ramen
  • 1-2 cups of romaine lettuce
  • 1 small cucumber, diced
  • 1 large tomato, diced
  • 1 medium carrot, diced
  • 1 handful of cilantro, chopped
  • 1/4 cup of peanuts, roughly chopped

For the Dressing:

  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon sesame oil
  • 1 teaspoon agave nectar


  1. Wash and cut all the vegetables.
  2. In a small bowl, combine all the ingredients for the dressing. Mix well and set aside.
  3. Cook the noodles.
  4. Drain and cool under cold water.
  5. Place noodles, peanuts, and vegetables in a large bowl and mix. Add the dressing if you'd like and mix again.

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