Ramen Noodle Salad Recipe

There’s something magical about the perfect balance of crunch, tang, and savory flavors in a good Ramen Noodle Salad. This refreshing and colorful dish is as versatile as it is delicious, making it a go-to option for potlucks, picnics, or a quick side for a weeknight dinner.

this Recipe

I first discovered this recipe at a backyard barbecue, where it stole the show despite competing with burgers and ribs. Ever since, it’s become a staple in my kitchen whenever I need a dish that’s easy to prepare and guaranteed to impress.

Why You’ll Love This Ramen Noodle Salad

Get ready to fall in love with a salad that’s anything but ordinary. This Ramen Noodle Salad combines fresh vegetables, crunchy noodles, and a zesty dressing for a dish that’s bursting with flavor.

First, it’s incredibly quick and easy to prepare. Whether you’re a seasoned cook or just starting in the kitchen, you can whip up this salad in under 20 minutes. It’s a lifesaver for last-minute gatherings or busy nights.

The texture is another major highlight. The combination of crunchy ramen noodles, crisp vegetables, and toasted nuts creates an unbeatable mouthfeel that keeps you coming back for more.

This salad is also endlessly adaptable. You can mix and match vegetables, add proteins like grilled chicken or shrimp, or even swap out the dressing for something new. It’s a recipe you can truly make your own.

Finally, it’s budget-friendly. Using pantry staples like instant ramen and a few fresh ingredients, you can create a dish that tastes gourmet without breaking the bank.

Ingredients Notes

The beauty of this Ramen Noodle Salad lies in its simple yet flavorful ingredients. Each one plays an essential role in delivering the perfect combination of taste and texture.

Ramen noodles are the star of the show. You’ll use the uncooked noodles, breaking them into bite-sized pieces for a delightful crunch. Any brand of instant ramen will work, so feel free to use what you have on hand.

Cabbage forms the base of the salad, offering a crisp and refreshing bite. Green cabbage is traditional, but you can also use purple cabbage for added color and a slightly sweeter flavor.

Carrots add a touch of sweetness and a pop of vibrant orange. Shredding them finely ensures they mix seamlessly with the other ingredients.

Green onions provide a mild, oniony kick that complements the other flavors beautifully. Be sure to slice them thinly for the best distribution.

Almonds and sunflower seeds bring a nutty depth and extra crunch to the dish. Toasting them beforehand enhances their flavor and adds a warm, toasty note to the salad.

For the dressing, you’ll need soy sauce, vinegar, sugar, and sesame oil. These pantry staples combine to create a tangy, savory, and slightly sweet dressing that ties everything together. If you want a bit of spice, a pinch of red pepper flakes works wonders.

How To Make This Ramen Noodle Salad

Making this Ramen Noodle Salad is a breeze, and it comes together in just a few simple steps.

Start by preparing the ramen noodles. Break the uncooked noodles into small pieces and toast them in a dry skillet over medium heat until they’re golden and fragrant. This step enhances their crunch and adds a nutty flavor.

Next, toast the almonds and sunflower seeds in the same skillet. Stir them frequently to prevent burning, and set them aside once they’re lightly browned.

In a large bowl, combine your shredded cabbage, carrots, and green onions. Toss them together to distribute the vegetables evenly.

Whisk together the soy sauce, vinegar, sugar, sesame oil, and any optional spices for the dressing. Make sure the sugar dissolves completely to create a smooth, balanced flavor.

Add the toasted ramen noodles, almonds, and sunflower seeds to the bowl of vegetables. Drizzle the dressing over the top, then toss everything together until the salad is well-coated.

Serve immediately for maximum crunch, or let it sit for 10-15 minutes to allow the flavors to meld. The total preparation time is around 20 minutes, making this a quick and satisfying option for any occasion.

Storage Options

If you have leftovers (though that’s rare!), this salad stores surprisingly well. For the best results, store the components separately.

Keep the toasted ramen noodles and nuts in an airtight container at room temperature to maintain their crunch. The vegetable mixture and dressing can be refrigerated in separate containers for up to three days.

When ready to enjoy again, simply toss the components together, and your salad will taste as fresh as the day you made it.

Reheating isn’t necessary for this dish, but if you want to refresh the flavors, a splash of extra dressing works wonders.

Variations and Substitutions

This Ramen Noodle Salad is incredibly versatile, making it perfect for customization.

For a heartier version, add a protein like grilled chicken, shrimp, or even diced tofu. This turns the salad into a satisfying main dish.

Swap out the cabbage for other greens, such as kale or a mix of spinach and arugula, for a different texture and flavor profile.

If you’re not a fan of almonds or sunflower seeds, try using cashews, peanuts, or pumpkin seeds instead. Each brings a unique twist to the salad.

Want a different flavor for the dressing? Try adding a spoonful of peanut butter for a creamy, nutty variation or a splash of lime juice for a citrusy tang.

Feel free to experiment with additional vegetables, like bell peppers, snap peas, or cucumbers, for extra crunch and color. The possibilities are endless!

No matter how you customize it, this Ramen Noodle Salad is sure to become a favorite in your recipe collection. So grab your ingredients, and let’s make some magic!

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