This ramen noodle salad is super easy to make and packed with flavor! With crunchy veggies, tasty ramen, and a zesty dressing, it’s a perfect side dish or light meal.
You can whip this up in no time—ideal for busy days. I love to double the recipe for leftovers. It tastes even better the next day! Who doesn’t enjoy a quick, tasty meal? 🍜
Key Ingredients & Substitutions
Ramen Noodles: The uncooked ramen noodles add a delightful crunch. If you’re looking for a gluten-free option, try using rice noodles or chickpea noodles instead. This works well too!
Cabbage: Shredded cabbage is the star here, making it crunchy and refreshing. You can use green cabbage or Napa cabbage. In a pinch, try using coleslaw mix or kale for a different texture.
Carrots: Shredded carrots add sweetness and color. If you don’t have them on hand, you could use bell peppers or even grated zucchini for the crunch!
Almonds: Sliced almonds are a great way to add healthy fats and crunch. You can substitute with sunflower seeds or walnuts if you’re nut-free or prefer a different taste.
Dressing: This dressing is key to bringing all the flavors together! If you want to reduce sugar, try honey or maple syrup instead. Use lemon juice if you don’t have vinegar available.
How Do I Toast Nuts and Seeds Perfectly?
Toasting nuts and seeds not only enhances their flavor but also adds a crunchy element. Here’s how to do it right:
- Use a dry skillet and heat it on medium. No oil needed!
- Add the sliced almonds, sesame seeds, and sunflower seeds.
- Stir them often for about 3-5 minutes until they turn golden brown and fragrant.
- Keep an eye on them, as they can burn quickly! Remove from the skillet right after they’re toasted.
This method brings out the rich, nutty flavors and adds an extra layer of deliciousness to your ramen salad.
Easy and Delicious Ramen Noodle Salad
Ingredients:
- 2 packages (3 oz each) ramen noodles, uncooked
- 3 cups shredded cabbage (green or Napa cabbage)
- 1 cup shredded carrots (optional, adds color and sweetness)
- 1/2 cup sliced almonds, toasted
- 1/4 cup chopped green onions (plus extra for garnish)
- 2 tablespoons sesame seeds, toasted
- 1/4 cup sunflower seeds (optional)
Dressing:
- 1/4 cup vegetable oil or canola oil
- 3 tablespoons apple cider vinegar (or rice vinegar)
- 1/4 cup sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Time Estimate:
This ramen noodle salad takes about 15 minutes to prepare and should marinate for 15-30 minutes before serving. You’ll have a delicious dish ready in under an hour, perfect for any occasion!
Instructions:
1. Prepare the Noodles:
Start by opening the packages of ramen noodles. Using the back of a knife or a rolling pin, gently crush the uncooked noodles inside their package. Aim for small pieces, but don’t turn them into powder!
2. Toast the Nuts and Seeds:
Grab a dry skillet and place it over medium heat. Add the sliced almonds, sesame seeds, and sunflower seeds (if using). Toast them for about 3-5 minutes, stirring often, until they are golden brown and fragrant. Be careful not to burn them! Once toasted, transfer them to a bowl to cool.
3. Combine the Salad Ingredients:
In a large mixing bowl, add the shredded cabbage and shredded carrots (if you’re using them). Then, toss in the crushed ramen noodles, toasted almonds, sesame seeds, sunflower seeds, and chopped green onions. Mix well to combine all the crunchy goodness!
4. Make the Dressing:
In a small bowl, whisk together the vegetable oil, apple cider vinegar, sugar, soy sauce, sesame oil, and a pinch of salt and pepper. Keep whisking until the sugar dissolves. This dressing is what will bring all the flavors together!
5. Toss the Salad:
Pour the dressing over the salad mixture. Toss everything well to make sure each ingredient is coated with delicious dressing.
6. Marinate the Salad:
Let the salad sit for 15-30 minutes before serving. This resting time allows the flavors to meld together and helps soften the noodles just a bit.
7. Serve and Enjoy:
When you’re ready to serve, give the salad another quick toss. Garnish with extra chopped green onions if you like, and enjoy this fresh, crunchy salad either chilled or at room temperature!
Enjoy this crunchy, flavorful ramen noodle salad as a perfect side dish or a light lunch!
Frequently Asked Questions (FAQ) about Easy and Delicious Ramen Noodle Salad
Can I Use Cooked Ramen Noodles Instead?
No, it’s best to use uncooked ramen noodles for this salad. The crunchiness of the raw noodles adds a unique texture that enhances the overall dish. Cooked ramen would become too soft and lose that signature crispness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The flavors will continue to meld, making it even tastier! Just be aware that the noodles may soften more over time, but a quick toss before serving can help.
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the salad a few hours in advance. Just mix everything together and store it in the fridge until you’re ready to serve. However, wait until just before serving to add the dressing to keep the noodles crunchy.
What Other Vegetables Can I Add?
Feel free to get creative! Bell peppers, cucumbers, snap peas, or even broccoli would be great additions. Just make sure to chop them finely to maintain the salad’s texture. You can also swap in your favorite veggies based on what’s in season!
