Ramen Noodle Salad Recipe

There's something irresistible about the crunch and flavor-packed bite of a Ramen Noodle Salad. This dish combines crispy, toasted ramen noodles with a medley of fresh, colorful veggies, and a tangy-sweet dressing that ties it all together. It's the ultimate side dish for potlucks, barbecues, or just when you need a quick and easy crowd-pleaser.

I first came across this recipe at a family picnic, and it quickly became my go-to whenever I want something light yet satisfying. The best part? It takes less than 20 minutes to whip up! Let’s dive into what makes this salad so special.

Why You’ll Love This Ramen Noodle Salad

Get ready to fall head over heels for this vibrant, crunchy salad. Ramen Noodle Salad is more than just a side dish – it’s an all-star addition to any meal.

First off, it’s unbelievably quick and easy to make. With just a few simple steps, you’ll have a flavorful dish ready in no time. It’s perfect for those days when you need something last-minute but still want to impress.

This salad is also incredibly versatile. You can customize the ingredients based on what you have on hand or your personal taste preferences. It works as a side or can even be bulked up with some protein for a complete meal.

Another reason to love it? The combination of textures is out of this world. From the crunch of toasted ramen and almonds to the crisp veggies and silky dressing, every bite is a party in your mouth.

Finally, it’s budget-friendly. Using simple, pantry staples like instant ramen and a handful of fresh vegetables, you can make a salad that feeds a crowd without breaking the bank.

Ready to give it a try? Let’s start with the ingredients.

Ingredients Notes

The beauty of this Ramen Noodle Salad lies in its mix of pantry staples and fresh produce. Each ingredient plays a vital role in delivering flavor and texture. Here’s a breakdown:

• Ramen Noodles: The star of the show! You’ll want to use the inexpensive, instant kind. Toss the seasoning packets (or save them for another use); for this recipe, the noodles are toasted for extra crunch.
• Slivered Almonds: These add a nutty, toasted flavor that perfectly complements the noodles. You can substitute with sunflower seeds or leave them out if you have allergies.
• Cabbage: Both green cabbage and red cabbage work beautifully here. Their crunch holds up well, even after tossing with the dressing.
• Carrots: Add a pop of color and sweetness. Grate them finely for the best texture.
• Green Onions: These provide a mild, oniony kick that brightens the dish.
• Sesame Seeds: Toasted sesame seeds enhance the salad’s nuttiness and add a touch of visual flair.

For the Dressing:

• Soy Sauce: Adds a savory depth that balances the sweetness of the dressing.
• Rice Vinegar: Gives the dressing its tangy punch.
• Sugar: A little sweetness helps round out the flavors.
• Sesame Oil: Just a touch brings a nutty aroma to the dish.
• Olive Oil: Makes the dressing silky and light.

No special equipment is required for this recipe, but a large skillet for toasting and a big mixing bowl for tossing everything together will make things easier.

How To Make This Ramen Noodle Salad

Creating this salad is a breeze, and I’ll guide you through every step so you can enjoy it at its best.

Step 1: Toast the Ramen and Almonds

Start by breaking up the ramen noodles into small pieces. Heat a large skillet over medium heat and toss in the noodles along with the slivered almonds. Stir frequently for 3-4 minutes, or until they’re golden brown and fragrant. This step adds depth and crunch to the salad, so don’t skip it!

Step 2: Prep the Vegetables

While the noodles cool, chop your cabbage, grate your carrots, and slice the green onions. Add everything to a large mixing bowl. If you’re making this ahead, keep the veggies separate until just before serving to maintain their crunch.

Step 3: Make the Dressing

In a small bowl or jar, whisk together soy sauce, rice vinegar, sugar, sesame oil, and olive oil. Taste and adjust the balance of sweetness and tanginess to your liking. If you love heat, a pinch of red pepper flakes works wonders here!

Step 4: Assemble the Salad

Combine the toasted noodles and almonds with the vegetables. Pour the dressing over everything and toss well to ensure every piece is coated. Let the salad sit for 10 minutes to allow the flavors to meld together.

Step 5: Serve and Enjoy!

Serve the salad immediately for maximum crunch, or refrigerate for up to an hour if you prefer it chilled. Either way, it’s a guaranteed hit.

Storage Options

This Ramen Noodle Salad is best enjoyed fresh, but you can prepare components ahead of time to save effort later.

• Refrigerator: Store the dressing in an airtight jar and keep the veggies in a sealed container for up to 3 days. Only mix them together when you’re ready to serve.
• Leftovers: If you have leftover salad, store it in an airtight container for up to 24 hours. The noodles will soften slightly, but it will still taste amazing.
• Freezing: Unfortunately, this salad doesn’t freeze well due to the fresh vegetables.

For reheating the dressing (if needed), simply let it come to room temperature or warm it slightly in the microwave.

Variations and Substitutions

One of the best things about this salad is its versatility. Here are some fun ways to change it up:

• Add Protein: Make it a meal by adding shredded rotisserie chicken, grilled shrimp, or crispy tofu.
• Go Gluten-Free: Use gluten-free ramen or substitute with crispy rice noodles for a similar texture.
• Try Different Veggies: Swap cabbage for kale or spinach, and add extras like bell peppers, edamame, or snap peas.
• Sweeten It Up: Add a handful of raisins or dried cranberries for a sweet contrast.
• Spice It Up: Drizzle with Sriracha or sprinkle in some chili flakes for a spicy kick.

No matter how you customize it, this salad is a guaranteed crowd-pleaser. Don’t be afraid to experiment and make it your own!

This Ramen Noodle Salad is a game-changer – quick, budget-friendly, and packed with flavor. Whether you’re making it for a casual dinner or a big event, it’s bound to be a hit. So grab those noodles and start tossing!

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