Begin by boiling a pot of water. Add the ramen noodles and cook them according to the package instructions, typically around 3-4 minutes. Drain the noodles and rinse them under cold water to stop the cooking process.

While the noodles are cooling, chop the red cabbage into thin strips, grate the carrots for added texture, slice the cucumber into rounds, and finely chop the green onions. Aim for bite-sized pieces for an enjoyable crunch.

In a mixing bowl, whisk together the low-sodium soy sauce, rice vinegar, sugar, sesame oil, and, if using, freshly grated ginger. Taste and adjust the dressing according to your preference.

In a large salad bowl, gently toss the cooled noodles with the prepared vegetables. Drizzle the dressing over the mixture and toss until everything is evenly coated.

Top the salad with toasted sesame seeds for an added nutty touch. Serve it immediately or let it chill in the fridge.