Peach & Zucchini Summer Ramen Salad is the ultimate fresh and vibrant dish to brighten up your warm-weather meals. Combining the sweet juiciness of ripe peaches with the crisp texture of zucchini and the satisfying bite of ramen noodles, this salad is a perfect balance of flavors and textures. Tossed with a savory sesame dressing and garnished with crunchy cashews and fresh herbs, it’s an easy, colorful, and wholesome meal that’s perfect for lunch, dinner, or even as a side dish at your next BBQ. If you’re looking for a refreshing, light salad that doesn’t compromise on flavor, this Peach & Zucchini Summer Ramen Salad is exactly what you need.

Why This Recipe Is a Must-Try

This Peach & Zucchini Summer Ramen Salad stands out because it’s a creative twist on traditional noodle salads, combining ingredients you might not usually think to pair. The sweetness of fresh peach chunks contrasts beautifully with the mild, slightly grassy flavor of zucchini, while the shredded chicken adds protein to keep you full and satisfied. The ramen noodles provide a fun, chewy base that absorbs the tangy sesame dressing perfectly.

Every bite delivers a burst of freshness, crunch, and umami, making this dish incredibly addictive. Plus, it’s quick to prepare, requiring minimal cooking, so it’s ideal for busy days when you want something wholesome without spending hours in the kitchen. This recipe also fits well into a summer meal rotation, much like the vibrant and refreshing Mediterranean Zucchini Squash Ribbon Salad, which similarly highlights fresh, seasonal produce in a simple yet flavorful way.

Ingredients

4 oz ramen noodles
1 medium zucchini, julienned
1 ripe peach, diced
1 cup cooked chicken, shredded
1/4 cup green onions, sliced
1/4 cup cilantro, chopped
1/4 cup unsalted cashews, chopped
3 tbsp sesame oil
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp ginger, grated
Salt and pepper to taste

How To Make Peach & Zucchini Summer Ramen Salad

Step 1: Cook the Ramen Noodles

Start by bringing a pot of water to a boil. Add the ramen noodles and cook according to the package instructions, usually 3-4 minutes, until just tender. Avoid overcooking to keep the noodles firm and springy. Drain the noodles and rinse under cold water to stop the cooking process and cool them down. Set aside in a large mixing bowl.

Step 2: Prepare the Fresh Ingredients

While the noodles are cooking, julienne the zucchini into thin matchstick-sized pieces. Dice the ripe peach into bite-sized chunks. Slice the green onions and chop the cilantro and cashews. Shred the cooked chicken into thin strips or bite-sized pieces.

Step 3: Make the Dressing

In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, grated ginger, and a pinch of salt and pepper. This dressing is the heart of the salad, delivering a rich, nutty, and tangy flavor that coats every ingredient beautifully.

Step 4: Toss the Salad

Add the zucchini, peach, shredded chicken, green onions, and cilantro to the bowl with the cooled ramen noodles. Pour the sesame dressing over everything and toss gently but thoroughly to combine all the flavors. The noodles should be evenly coated, and the fresh ingredients well distributed.

Step 5: Garnish and Serve

Sprinkle the chopped cashews on top for an added crunch and nutty flavor. Serve immediately for the freshest taste and texture. This salad can be enjoyed on its own as a full meal or paired with grilled meats or other summer sides.

Expert Tips

Use fresh, ripe peaches for the best sweetness and juiciness. If peaches are out of season, nectarines or even mango can be great alternatives.
Julienne the zucchini thinly to ensure it blends well with the noodles and doesn’t overpower the salad’s texture.
Cook the noodles just until al dente to avoid a mushy salad. Rinsing with cold water stops the cooking and helps the noodles stay springy.
Toast the cashews lightly before chopping to amplify their flavor and crunch.
Feel free to add a drizzle of honey or a sprinkle of chili flakes to the dressing if you like a touch of sweetness or heat.
For a vegetarian version, swap the chicken for tofu or edamame beans.
For more noodle salad inspiration, check out this delicious Ramen Noodle Salad recipe that offers a different flavor profile but similar satisfying textures.

Variations and Customizations

Protein options: Substitute shredded chicken with cooked shrimp, grilled tofu, or chickpeas for a plant-based protein boost.
Vegetable swaps: Add thinly sliced bell peppers, shredded carrots, or snap peas for added color and crunch.
Nut alternatives: Use toasted almonds, peanuts, or pumpkin seeds instead of cashews to change up the nutty flavor.
Dressing tweaks: Mix in a teaspoon of chili garlic sauce or a splash of lime juice to add some zest and heat.
Herb choices: Try substituting cilantro with fresh basil or mint for a different aromatic touch.
Make it vegan: Leave out the chicken and use a tamari-based soy sauce to keep it gluten-free.

How to Store Leftovers

Store any leftover Peach & Zucchini Summer Ramen Salad in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, keep the cashews separate and add them just before serving again. The noodles may absorb more dressing and soften over time, so if you prefer a crisper salad, toss lightly with fresh dressing before eating leftovers.

FAQ

Can I use instant ramen noodles for this salad?

Yes, instant ramen noodles work well for this salad. Just cook them according to package instructions but skip the seasoning packet since the dressing provides all the flavor you need.

Is this salad served warm or cold?

This Peach & Zucchini Summer Ramen Salad is best served chilled or at room temperature. Chilling the salad for 15-30 minutes before serving enhances the flavors and makes it especially refreshing.

Can I prepare this salad in advance?

You can prep most components in advance, like cooking the noodles and shredding the chicken, but it’s best to combine and dress the salad just before serving to keep everything fresh and prevent sogginess.

What can I substitute if I don’t have sesame oil?

If you don’t have sesame oil, you can use toasted olive oil or peanut oil for a different but still flavorful dressing. Just note the flavor profile will change slightly.

Conclusion

Peach & Zucchini Summer Ramen Salad is a delightful and nourishing dish that celebrates the best of summer produce in a fun and flavorful way. It’s quick to make, packed with textures and colors, and wonderfully balanced with a savory-sweet dressing. Whether you’re looking for a light meal or a refreshing side, this salad is sure to become a seasonal favorite. Enjoy the crunchy cashews, the fresh herbs, and the juicy peaches all mingling together with tender noodles and tender chicken for an unbeatable summertime treat.

Share on Pinterest

Print Recipe Save it for later