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Homemade Peach & Zucchini Summer Ramen Salad photo
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Peach & Zucchini Summer Ramen Salad

This Peach & Zucchini Summer Ramen Salad is SO FRESH! Juicy peaches, crisp zucchini, and tender ramen noodles tossed in a tangy, savory dressing.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Easy, Fresh, No-Cook Dressing, Quick, Summer, Vegetarian
Servings: 4 servings

Ingredients

  • 8 oz ramen noodles
  • 1 medium zucchini julienned
  • 1 large peach diced
  • 1 cup snap peas trimmed
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • salt and pepper to taste
  • 1/4 cup roasted sunflower seeds for garnish

Instructions

  • Begin by bringing a large pot of salted water to a boil. Add the ramen noodles and cook according to the package instructions, usually about 3-4 minutes, until just tender. Be careful not to overcook as you want them to hold their shape in the salad. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and cool them down. Set aside.
  • While the noodles are cooking, julienne the zucchini into thin matchstick-sized pieces. Trim the snap peas by removing the ends and pulling off the stringy edge. Dice the peach into bite-sized pieces and thinly slice the red onion. Chop the fresh basil and cilantro finely to release their flavors.
  • In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, and honey until well combined. Taste the dressing and season with salt and pepper according to your preference. The dressing should have a nice balance of tangy, sweet, and savory flavors.
  • In a large mixing bowl, toss the cooled ramen noodles with the zucchini, snap peas, diced peach, red onion, basil, and cilantro. Pour the dressing over the salad and toss gently to coat everything evenly. The noodles will soak up the dressing, marrying all the flavors together.
  • Transfer the salad to a serving bowl or individual plates. Sprinkle the roasted sunflower seeds over the top for a delightful crunch and nutty flavor. Serve immediately or chill for 30 minutes if you prefer it cold.

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Small Bowl

Notes

  • Rinse noodles immediately after cooking to prevent them from sticking and to stop the cooking process.
  • Use ripe peaches for the best sweet and juicy flavor in the salad.
  • Store leftovers in an airtight container and consume within 1-2 days for optimal freshness.