Name: Salad Ramen
Yield: 4 servings
Ingredients: ½ cup seasoned rice vinegar; ¼ cup extra-virgin olive oil; ¼ cup fresh lime juice; ¼ cup soy sauce; 2 Tbsp. toasted sesame seeds; 1 tsp. mild red pepper flakes (such as Aleppo-style or Maras); 1 tsp. toasted sesame oil; 20 oz. fresh or 12 oz. dried ramen noodles; Kosher salt; 5-6 cups shredded or shaved vegetables (such as radishes, carrots, scallions, cabbage, lettuce, zucchini, and/or cucumbers)

Image may contain Food Plant Meal Dish Noodle and Pasta

Photo by Chelsie Craig, Food Styling by Kat Boytsova

When Brunette wine bar in upstate NY posted a photo of their hiyashi chuka and captioned it, “This ramen is basically a salad,” we were instantly hooked on the idea of what a cold noodle salad dish could be. Here, fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.

Recipe notes

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