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As the temperatures rise and the sun shines brighter, many of us find ourselves gravitating toward lighter, refreshing meals that can provide nourishment without weighing us down. Cold dishes are particularly appealing during the warm months, offering a delightful reprieve from the heat. Among the delightful options available, cold ramen noodle salad stands out as a vibrant, nutritious choice that encapsulates the essence of summer dining.

Cold Ramen Noodle Salad

Discover the refreshing delight of a Cold Ramen Noodle Salad, perfect for summer dining! This vibrant dish combines perfectly cooked noodles with a colorful mix of fresh vegetables like cucumbers, carrots, and bell peppers, all tossed in a savory dressing. Packed with nutrients and customizable to your taste, it's a great option for lunch, dinner, or picnics. Embrace the flavors of the season and enjoy a light, nourishing meal that’s as delicious as it is visually appealing!
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Ingredients
  

8 oz ramen noodles (preferably whole grain or egg-based)

1 cup sliced cucumbers (English cucumbers work best)

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cup edamame (shelled)

1/2 cup snap peas, trimmed and halved

1/4 cup chopped fresh cilantro

1/4 cup chopped green onions

1/4 cup toasted sesame seeds

1/3 cup soy sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp honey or maple syrup

1 tsp grated ginger

1 garlic clove, minced

Optional: sliced radishes and avocado for garnish

Instructions
 

Cook the Noodles: Bring a pot of water to a boil. Add the ramen noodles and cook according to package instructions (usually about 3-4 minutes). Once cooked, drain and rinse under cold water to stop the cooking process. Toss with a little sesame oil to prevent sticking.

    Prepare the Veggies: While the noodles are cooling, prepare all the fresh veggies. Slice cucumbers, shred carrots, thinly slice the red bell pepper, and trim the snap peas. Place all prepared vegetables in a large mixing bowl.

      Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, and minced garlic. Taste and adjust any ingredient according to preference for sweetness or saltiness.

        Combine Ingredients: Add the cooled ramen noodles to the bowl with the vegetables. Drizzle the dressing over the noodles and veggies. Toss everything gently but thoroughly to ensure the noodles and vegetables are evenly coated with the dressing.

          Chill Out: Allow the salad to chill in the refrigerator for at least 15-30 minutes to let the flavors meld. This step is essential for a refreshing taste!

            Serve: Before serving, give the salad another gentle toss. Top with toasted sesame seeds and chopped cilantro and green onions. For a more delightful presentation, add sliced radishes and avocado on top.

              Enjoy the Refreshment: Serve chilled as a light meal or side dish, perfect for warm days or gatherings!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4