Thai Ramen Noodle Salad


Thai Ramen Noodle Salad - need I say more??? This is a salad that we have been making or ordering in restaurants for years and years. and there are 2 big reasons why we continue to eat this delicious salad over and over - it’s healthy-ish, and it’s so delicious!

What I especially love about this salad is that it has both cabbage and romaine, it’s so flavourful with the cilantro, mint and chilli flakes, and it’s filling with the addition of ramen. Plus did you know you can get gluten-free, keto or brown rice ramen so you can eat this dish on almost any diet?

The addition of chicken to this dish would also be super yummy, and if you wanted to make it extra easy on yourself pick up a rotisserie chicken and dinner can be ready in less than 30 minutes.

Are you guys like me and want the option to have a delicious dinner on the table in less than 30? As much as I love to cook there are times when I just need something quick and easy and this is a perfect option for one of those nights!


prep time 20 minutes

cook time 5 minutes

total time 25 minutes

servings 4


2 cups shredded cabbage

2 cup chopped romaine

2 medium carrots shredded

2 green onions

1/2 cup fresh cilantro

1/4 cup fresh mint

2 tbsp sesame seeds

1/2 cup peanuts

2 pkgs ramen (seasoning discarded)

1/2 tsp chili flakes

1/4 tsp salt + pepper

1 tsp agave or honey

4 tsp soya sauce

3 tbsp white wine vinegar

2 tbsp sesame oil

3 cloves garlic finely chopped

1 tbsp minced ginger


Bring a medium sized pot of water to a boil then cook ramen according to the package - drain then set aside.

In a large bowl combine shredded cabbage, chopped romaine, shredded carrots, chopped green onions, finely chopped cilantro and mint, sesame seeds and peanuts. Toss together then add in the cooked ramen noodles.

In a small bowl mix together chill flakes, salt + pepper, agave, soya sauce, white wine vinegar, sesame oil, garlic and ginger.

Pour dressing over the salad and toss - garnish with additional sesame seeds and peanuts.