Ingredients

For the Salad

  • 2 packs instant ramen noodles (discard seasoning packets)
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup shelled edamame (fresh or frozen, thawed)
  • 3 green onions, thinly sliced
  • 1/2 cup crispy fried onions (store-bought or homemade)

For the Spicy Kewpie Dressing

  • 1/4 cup Kewpie mayonnaise
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha (adjust for spice preference)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon toasted sesame seeds (optional, for extra flavor)

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small mixing bowl or jar (for dressing)
  • Whisk or fork
  • Tongs or large spoon for tossing

Instructions

  1. Cook the Ramen Noodles
    Bring a large pot of water to a boil. Add the ramen noodles and cook according to package instructions (typically 3-4 minutes) until al dente. Drain in a colander and rinse thoroughly with cold water to stop the cooking process and cool the noodles. Set aside to drain completely.
  2. Prepare the Vegetables
    In a large mixing bowl, combine the shredded cabbage, shredded carrots, edamame, and sliced green onions. Toss to mix evenly.
  3. Make the Spicy Kewpie Dressing
    In a small mixing bowl or jar, whisk together the Kewpie mayonnaise, soy sauce, sriracha, rice vinegar, sesame oil, honey, minced garlic, and grated ginger until smooth. Taste and adjust sriracha or honey for desired spice and sweetness. If using, stir in toasted sesame seeds.
  4. Assemble the Salad
    Add the cooled ramen noodles to the bowl with the vegetables. Pour the spicy Kewpie dressing over the mixture. Use tongs or a large spoon to toss everything together, ensuring the noodles and vegetables are evenly coated with the dressing.
  5. Chill (Optional)
    For a colder salad, cover the bowl and refrigerate for 15-30 minutes to let the flavors meld.
  6. Serve
    Just before serving, sprinkle the crispy fried onions over the top of the salad for added crunch. Serve immediately.

Serving Suggestions

  • Serve as a main dish or side for a light meal.
  • Pair with grilled protein like chicken, shrimp, or tofu for a heartier meal.
  • Garnish with extra sesame seeds or a drizzle of sriracha for more heat.

Tips

  • Make Ahead: Prepare the salad and dressing separately up to a day in advance. Store in the refrigerator and toss together just before serving to keep the vegetables crisp.
  • Substitutions: Swap cabbage for shredded kale or romaine. Use snap peas or bell peppers instead of edamame for variety.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Add crispy onions only when serving to maintain their texture.

Nutritional Information (Approximate per serving, based on 4 servings)

  • Calories: 350 kcal
  • Protein: 8g
  • Fat: 20g
  • Carbohydrates: 35g

Enjoy your vibrant and zesty Spicy Kewpie Ramen Noodle Salad!