Name: Ramen Noodle Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian-inspired
Ingredients: 2 packets of instant ramen noodles (without seasoning packets); 4 cups shredded cabbage; 1 cup shredded carrots; 1/2 cup chopped green onions; 1/4 cup sliced almonds; 2 tbsp sesame seeds; 1/3 cup vegetable oil; 3 tbsp rice vinegar; 2 tbsp soy sauce; 2 tbsp honey (or sugar for sweetness); 1 tsp sesame oil

There's nothing quite like the crunch and flavor-packed punch of a Ramen Noodle Salad. This delightful dish is a blend of crisp vegetables, toasted ramen noodles, and a tangy dressing that keeps everyone coming back for more. Whether you're preparing a quick lunch or bringing a dish to a potluck, this salad is sure to impress.

I first discovered this recipe at a summer barbecue, and I’ve been hooked ever since. It’s easy, versatile, and always a crowd-pleaser. Ready to make your own? Let’s dive into the details!

Why You'll Love This Ramen Noodle Salad

Get ready to elevate your salad game! This Ramen Noodle Salad has everything you could want in a side dish – crunch, flavor, and simplicity.

First off, it’s incredibly quick to prepare. In just 20 minutes, you can whip up this vibrant salad, making it perfect for those last-minute gatherings or a busy weeknight dinner.

It’s a feast for your taste buds and your wallet. Using budget-friendly ingredients like instant ramen, fresh veggies, and pantry staples means you’re creating something delicious without breaking the bank.

Plus, this salad is endlessly adaptable. You can mix and match your vegetables, add proteins like grilled chicken or shrimp, or even switch up the dressing to suit your preferences.

And let’s not forget the texture. The toasted ramen noodles bring an irresistible crunch that pairs beautifully with the fresh vegetables and zippy dressing.

Ready to learn more? Let’s take a look at the ingredients that make this salad shine.

Ingredients Notes

The secret to a standout Ramen Noodle Salad lies in its fresh, simple ingredients. Let’s explore each one and why it’s essential.

Ramen Noodles: These inexpensive instant noodles are the star of the show. Toasting them enhances their crunch and gives the salad a nutty flavor. Discard the seasoning packets – we’re making our own dressing!

Vegetables: Shredded cabbage and carrots form the base, providing a refreshing crunch and vibrant color. You can use pre-packaged coleslaw mix for convenience or shred fresh veggies yourself for a personal touch.

Green Onions: These add a mild, zesty kick to the salad. They balance the sweetness of the dressing and complement the other ingredients beautifully.

Almonds and Sunflower Seeds: These are optional but highly recommended for an extra layer of crunch and a hint of nuttiness. Lightly toast them for maximum flavor.

Dressing: A homemade blend of soy sauce, vinegar, sugar, and oil ties everything together. It’s tangy, slightly sweet, and perfectly coats every ingredient.

Special Equipment: While this recipe doesn’t require any special tools, having a large mixing bowl and a small skillet for toasting the noodles and seeds will make preparation a breeze.

How To Make This Ramen Noodle Salad

Creating this crunchy, flavor-packed salad is easier than you think. Follow these simple steps for a foolproof dish.

Start by preparing the noodles. Open the ramen packages and break the noodles into small pieces. In a dry skillet over medium heat, toast the broken noodles, almonds, and sunflower seeds until golden and fragrant. Stir frequently to avoid burning, then set aside to cool.

Next, assemble the vegetables. Combine shredded cabbage, carrots, and sliced green onions in a large mixing bowl. For added color, feel free to toss in red cabbage or julienned bell peppers.

Now, let’s make the dressing. In a small bowl or jar, whisk together soy sauce, vinegar, sugar, and oil until well combined. Taste and adjust the sweetness or tanginess as needed.

Pour the dressing over the vegetables and toss to coat. Add the toasted ramen mixture and gently combine everything. Let the salad sit for 10-15 minutes to allow the flavors to meld.

Serve immediately or chill for a bit if you prefer a cold salad. Either way, the crunch and flavor will be out of this world!

Storage Options

If you’re lucky enough to have leftovers, this salad stores well for short periods.

In the Refrigerator: Store the salad in an airtight container for up to 2 days. Keep the toasted noodle mixture separate if possible to maintain its crunch.
Make Ahead: You can prep the vegetables and dressing a day in advance. Store them separately and combine with the noodles just before serving.
Freezing: This salad doesn’t freeze well due to the fresh vegetables, but the dressing can be made ahead and frozen for up to 1 month.

To re-crisp the noodles if they soften, give them a quick re-toast in a dry skillet.

Variations and Substitutions

This recipe is a blank canvas for your culinary creativity!

Add Protein: Turn this salad into a complete meal by adding shredded chicken, grilled shrimp, or crispy tofu.
Try Different Veggies: Swap the cabbage for kale, spinach, or a mix of greens. Add sliced radishes or cucumber for extra crunch.
Spicy Kick: Sprinkle in red pepper flakes or a drizzle of sriracha for a spicy twist.
Switch the Nuts: Use cashews or pecans instead of almonds for a unique flavor profile.
Gluten-Free Option: Use gluten-free ramen noodles and tamari instead of soy sauce to make this salad gluten-free.

Experiment with your favorite flavors and ingredients to make this salad truly your own. The possibilities are endless!

Whether you’re serving it as a side dish or enjoying it as a light meal, Ramen Noodle Salad is a recipe that will quickly become a staple in your kitchen. Give it a try, and prepare for the rave reviews!