Summer Ramen Noodle Salad

This fresh and vibrant ramen noodle salad is bursting with bold flavor. It’s tossed in a warm, savory vinaigrette made with our Roasted Shallot Infused Olive Oil, rich in nutty, caramelized onion notes. A splash of Cilantro & Garlic Infused White Balsamic adds zesty herbs and sautéed garlic flavor, while Moroccan Seasoning Blend brings a bold kick of cumin and coriander. Perfect as a quick lunch or standout side dish.

Ingredients (Serves 6): 

Vinaigrette: 

4 tablespoons Roasted Shallot Infused Olive Oil 

3 tablespoons Cilantro Garlic Infused White Balsamic 

1 tablespoon honey 

1 tablespoon lime juice 

1 teaspoon Moroccan Seasoning Blend 

Fleur de Sel, to taste 

Salad:

2 packages ramen noodles, cooked 

3 soft-boiled eggs, peeled and halved

1 cup Bibb lettuce

1 cup red cabbage, shredded (plus some cabbage leaves for garnish)

1 cup carrots, peeled and julienned

1 cup sliced cucumbers

½ cup crispy chow mein noodles

2 tablespoons chopped cashews

2 tablespoons fresh basil, chopped

1 jalapeño pepper, thinly sliced (optional)

1 lime, halved or cut into wedges

Directions:

To make the vinaigrette, place the olive oil, vinegar, honey, lime juice, and seasoning blend in a large bowl, whisk to combine, and season to taste with salt. 

Add the cooked ramen noodles to the bowl with the vinaigrette and toss to coat. Transfer the dressed noodles to a large serving platter (reserve any vinaigrette left in the bowl). Top the noodles with eggs, lettuce, cabbage, carrots, and cucumbers and drizzle with the remaining vinaigrette. Sprinkle the salad with chow mein noodles, cashews, basil, and jalapeño before serving and serve with lime on the side for an extra squeeze of citrus.