Ramen Noodle Crunch Salad by The Cutting Veg

Who said ramen is only for the cold times? This salad is full of fresh veggies, crispy almonds, and a BOMB sesame dressing and miso ramen bits.

Our vegan miso ramen noodle soup is made with organic noodles that are steamed instead of fried. This dish requires NO cooking and is super quick and easy to make.

We partnered with Sarah Schutz of The Cutting Veg to bring you this creative recipe.

Ramen Noodle Crunch Salad


To start, prepare the dressing by combining all the ingredients and setting aside.

This is where it gets creative: add ramen noodles and 1/2 seasoning packet to a resealable bag. Lightly crush the noodles into bite sized pieces using a wooden spoon.

Assemble your bowl with lettuce, cabbage, carrots, and broken noodles. Add dressing and top with sliced green onion, sliced almonds, and cilantro.


Miso Ramen Noodle Soup Cup- made with Organic Ramen Noodles

If you made this ramen noodle crunch salad and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!

Check out another recipe by Sarah of the Cutting Veg: Kimchi Ramen Noodle Stir Fry