Honey Pepper Ramen Noodle Salad is a cool, crunchy mix of ramen noodles, tangy sauce, fresh peppers and cabbage. The secret is in the honey sauce – and it takes about 15 minutes! A delicious alternative to coleslaw!
The first time I made this salad, there were groans and eye-rolling and college flashbacks when the words ramen noodles were spoken. But folks, this dish will have you reaching for seconds. I’m telling you… ramen noodles are getting a raw deal! Even though ramen noodles are used for the base, the combination of flavors of the veggies and sauce will make you wonder why you didn’t think of this before.
Note – my grocery doesn’t carry just the noodles, so I bought the soup packets. I just discarded the flavor packs that came with. Honestly, I had to sneak the 3 packets of ramen noodle soup into the house for this recipe. They hid out like outlaws in the pantry until I made this salad…
INGREDIENTS TO MAKE HONEY PEPPER RAMEN NOODLE SALAD
This easy salad will be a favorite at every get-together!
HOW TO STORE RAMEN NOODLE SALAD
- Store any leftovers tightly covered in the refrigerator for up to 1 day.
- Salads containing ramen noodles can be made up to 1 day ahead and stored tightly covered in the refrigerator until serving. After that the noodles may become mushy, altering the texture of the salad.
Looking for other delicious salad recipes? Here are a few more from my collection:
- Chicken Bacon Ranch Pasta Salad – a creamy, delicious side dish for any meal
- Greek Farro Tomato Salad – Nutty flavor and texture
Honey Pepper Ramen Noodle Salad
- 8 oz ramen noodles or chinese egg noodles, reserving a few uncooked for garnish
- 1/4 cup tahini
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 2 TBSP honey
- 1 TBSP garlic minced
- 1 medium red pepper chopped
- 1 medium green pepper chopped (reserve a few for garnish)
- 3 cups purple cabbage thinly sliced
- 1/4 cup cilantro minced
- Cook the noodles according to package directions. After the noodles are cooked, rinse them with cold water and drain completely, shaking off as much water as possible.
- Meanwhile, chop the peppers, cabbage and cilantro. Set them aside.
- In a medium bowl, make the sauce. Whisk the tahini, soy sauce, lime juice, honey and garlic until well blended and smooth.
- To the sauce in the bowl add the noodles and vegetables and toss to coat. Garnish with reserved green pepper and crunch noodles. Serve immediately. Can be refrigerated, covered, for 1 day.
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