This Crunchy Ramen Noodle Salad is a fun and tasty dish! With crispy noodles, fresh veggies, and a light dressing, it’s perfect for lunch or a side dish at any gathering.
I love how quick it is to whip up! Just toss everything together, and you’ve got a colorful salad that’ll grab everyone’s attention—just like my dancing skills at parties! 😂
Key Ingredients & Substitutions
Ramen Noodles: Instant ramen noodles are key for that crunch. You can use whole wheat or gluten-free noodles if needed. Just make sure they’re uncooked when you add them to the salad!
Cabbage: I love using both green and purple cabbage for color and crunch! You can substitute with kale or coleslaw mix if you want something different or if cabbage isn’t available.
Almonds: Slivered almonds add a great crunch. If you’re nut-free, try sunflower seeds or pepitas (pumpkin seeds) instead for a similar texture.
Vinegar: Apple cider vinegar gives a slightly sweet flavor. Rice vinegar is milder, so it works well too. You could also use white vinegar but add a touch of honey for sweetness.
How Do I Make Toasted Almonds Perfectly?
Toasting almonds can really enhance their flavor. Here are the steps to get them just right:
- Heat a dry skillet over medium heat without any oil.
- Add the slivered or sliced almonds and stir them constantly to avoid burning.
- Once they are golden brown and fragrant (about 3-5 minutes), take them off the heat immediately and let them cool.
- This keeps them from cooking further and becoming bitter.
Keep an eye on them, as they can go from perfectly toasted to burnt quickly!
What’s the Best Way to Mix the Salad?
When mixing the salad, handle it gently to keep the ramen noodles crunchy. Toss using a large spoon or salad tongs, turning the ingredients without mashing them together.
Letting the salad sit for a bit helps the flavors blend, but don’t let it sit too long, or the noodles will soak up all the dressing and lose that crispness. Enjoy your refreshing salad!
Crunchy Ramen Noodle Salad
Ingredients You’ll Need:
Main Ingredients:
- 2 packages (about 3 oz each) uncooked instant ramen noodles, broken into bite-size pieces
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots (can use pre-shredded)
- 3 green onions, thinly sliced
- 1/2 cup slivered almonds or sliced almonds, toasted
- 1/4 cup sesame seeds, toasted (optional)
For the Dressing:
- 1/2 cup vegetable oil
- 1/4 cup apple cider vinegar or rice vinegar
- 1/4 cup granulated sugar
- 2 tbsp soy sauce
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad requires about 15 minutes of prep time. After mixing, letting it sit for 10-15 minutes helps the flavors blend beautifully. Altogether, you can have this refreshing salad ready in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Salad Base:
In a large salad bowl, combine the broken ramen noodles, green cabbage, purple cabbage, shredded carrots, and sliced green onions. Give it a gentle toss to mix everything together.
2. Toast the Nuts:
In a small dry skillet over medium heat, place the slivered almonds and sesame seeds (if using). Toast them for about 3-5 minutes, stirring frequently to avoid burning. Once they’re golden and fragrant, remove them from heat and let cool slightly.
3. Make the Dressing:
In a separate small bowl, whisk together the vegetable oil, vinegar, sugar, soy sauce, salt, and pepper. Keep whisking until the sugar is fully dissolved in the dressing.
4. Combine Everything:
Pour the dressing over the salad mixture. Toss gently to coat all the ingredients evenly with the dressing.
5. Add the Nuts:
Sprinkle the toasted almonds and optional sesame seeds over the salad. Toss again lightly to mix, being careful to keep the ramen noodles crunchy.
6. Let it Rest:
Allow the salad to sit for about 10-15 minutes before serving. This resting time lets the flavors blend while keeping the noodles slightly crunchy.
7. Serve and Enjoy:
Serve the salad immediately, or refrigerate until you’re ready to enjoy it. Just remember, the noodles will get softer if left too long—so best eaten fresh or within a few hours!
This Crunchy Ramen Noodle Salad is bursting with colors and crunchy textures. It’s a fantastic dish for potlucks, picnics, or as a tasty side for dinner. Enjoy your delicious and vibrant salad!
Can I Use Cooked Ramen Noodles Instead?
While this recipe is best with uncooked ramen noodles for that signature crunch, you can use cooked noodles if you’re in a pinch. Just be aware that the salad will lose some of its crunchiness, so it’s best to serve it immediately after mixing.
How Can I Make This Salad Vegetarian or Vegan?
The salad is naturally vegetarian! To make it vegan, simply ensure that the sugar you use is vegan-friendly, avoiding any bone char processed sugars. All other ingredients are plant-based as is!
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Note that the noodles will soften as they absorb the dressing, so it’s best enjoyed within the first day!
Can I Add Other Ingredients to the Salad?
Absolutely! This salad is very versatile. You can add ingredients like bell peppers, cucumbers, or even edamame for extra crunch and flavor. Just keep the ratios in mind so it doesn’t get too crowded!
