Rainbow Ramen Salad is a colorful and delicious addition to any lunchbox. Bursting with flavor, this healthy twist on ramen noodles is loaded with a rainbow of veggies and tossed in a delightful Asian sauce. A tasty way to sneak in extra nutrition at lunchtime! This Rainbow Ramen Salad can be served hot or cold.
Every kid loves ramen, and with a rainbow of added veggies, parents will love this simple make-ahead salad, too. Perfect for packing a lunch the kids will actually eat! Cooked ramen noodles are tossed with a medley of fresh veggies and a delicious dressing that brings the flavors together. Pack it all in a GoodCook Square Meals Set with a side of fresh fruit and a hard-boiled egg for a well-balanced meal that tastes great!
Get the Tools
With the GoodCook line of kitchen accessories, Rainbow Ramen Salad comes together quickly and easily. Get started with a GoodCook Classic 2 Qt Saucepan for cooking the noodles, and a GoodCook Touch Carbon Steel Chef’s Knife for slicing and dicing. Combine it all together in a GoodCook Touch Mixing Bowl and you’re ready to go!
Pack it up in a GoodCook Square Meals Set with your favorite sides and snacks for the tastiest on-the-go meal ever! Are you ready for lunch?
Make & Share
Happy Rainbow Salad making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Rainbow Ramen Salad
Cook Time: 20 minutes
An Asian noodle salad bursting with color and flavor. A perfect way to get your kids to eat their vegetables by having them eat the rainbow. This salad can be served hot or cold.
- 1 – 3 oz. packet of ramen (seasonings discarded)
- ¼ cup shredded purple cabbage
- ¼ cup edamame
- ½ medium carrot shredded
- 3 Tablespoons diced red pepper
- 3 Tablespoons diced yellow pepper
- 2 Tablespoons green onion
- 1 Tablespoons chopped cilantro
- 2 Tablespoons chopped peanuts
- 1 Tablespoon Hoisin sauce
- 2 Tablespoons rice vinegar
- 1 teaspoon soy sauce
- ½ teaspoon honey
- 2 teaspoons lime juice
- ¼ teaspoon minced fresh ginger
- ¼ teaspoon sesame seeds
Cook ramen according to packet instructions. Once cooked drain water and set noodles aside.
Meanwhile, cut and prep all veggies, place them into medium bowl.
In a small bowl whisk together hoisin sauce, vinegar, soy sauce, honey, lime juice, ginger, and sesame seeds.
Add the noodles to the veggie bowl, pour the sauce over top and toss to combine. Serve with a lime wedge and peanuts sprinkled on top.
Inspired by: dinner at the zoo