Ramen Noodle Salad Recipe

There's something magical about the combination of crispy, crunchy textures and bold, tangy flavors in Ramen Noodle Salad. This dish is a crowd-pleaser at potlucks, BBQs, or even as a quick weeknight side. The toasted noodles, fresh vegetables, and savory-sweet dressing come together in perfect harmony.

I first discovered this recipe at a summer picnic, where it instantly became the star of the table. It’s a snap to make, budget-friendly, and endlessly adaptable for whatever veggies or proteins you have on hand. Let me show you how to make this irresistible salad!

Why You'll Love This Ramen Noodle Salad

Prepare to fall in love with this Ramen Noodle Salad. It's not only delicious but also checks all the boxes for convenience, flavor, and versatility.

First and foremost, it’s incredibly quick and easy to prepare. You can have this salad ready in under 20 minutes, making it perfect for busy weeknights or last-minute gatherings.

The combination of crunchy textures from the toasted noodles, almonds, and fresh veggies makes every bite a delight. The balance of sweet, tangy, and savory flavors in the dressing ties it all together.

It’s also a fantastic way to use up leftover veggies. Whether you have half a head of cabbage or extra carrots lying around, this salad helps minimize food waste.

Finally, it’s a make-ahead wonder! The flavors get even better after a few hours in the fridge, so it’s perfect for meal prepping or entertaining.

Ingredients Notes

The beauty of Ramen Noodle Salad lies in its simple, everyday ingredients. Each one plays a crucial role in delivering the perfect mix of flavors and textures.

• Ramen Noodles: The star of the show! You’ll need one or two packs of instant ramen (any flavor), but toss the seasoning packets aside – they’re not needed here. Break the noodles into small chunks before toasting them for that signature crunch.
• Cabbage: Shredded green cabbage forms the base of this salad. For extra color and sweetness, you can mix in some red cabbage too.
• Carrots: Finely shredded carrots add a pop of color and natural sweetness that balances the tangy dressing.
• Green Onions: Thinly sliced green onions provide a mild onion flavor without overpowering the salad.
• Almonds and Sunflower Seeds: These add an irresistible crunch and nutty flavor. Toast them lightly for extra depth.
• Soy Sauce and Rice Vinegar: These pantry staples create the savory and tangy foundation for the dressing. Make sure to use low-sodium soy sauce if you’re watching your salt intake.
• Sesame Oil: Just a teaspoon of toasted sesame oil goes a long way in adding an earthy richness to the dressing.
• Sugar: A small amount of sugar balances the acidity of the vinegar and brings out the best in the other ingredients. Feel free to substitute with honey or maple syrup for a natural option.

No special equipment is required, but a large mixing bowl and a whisk will make assembling this salad a breeze.

How To Make This Ramen Noodle Salad

Creating this delicious salad is quick and easy – perfect for beginners or seasoned cooks alike. Here's how to do it:

1. Toast the Ramen Noodles
   Start by preheating a skillet over medium heat. Break the ramen noodles into small chunks and add them to the pan along with the almonds and sunflower seeds. Toast them for 3-5 minutes, stirring often, until golden and fragrant. Set aside to cool.
2. Prepare the Vegetables
   In a large mixing bowl, combine shredded cabbage, carrots, and sliced green onions. Toss everything together to ensure the veggies are evenly distributed.
3. Make the Dressing
   In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and a neutral oil like vegetable or canola. Taste and adjust the flavors to your preference – add more vinegar for tang or a pinch of sugar for sweetness.
4. Assemble the Salad
   Pour the dressing over the veggies and toss until everything is well-coated. Add the toasted noodle mixture and toss again. For the best flavor, let the salad sit for 15-20 minutes before serving.
5. Serve and Enjoy
   Transfer the salad to a serving bowl and garnish with additional green onions or sesame seeds for an extra touch of flavor.

This salad comes together in about 20 minutes and can be enjoyed immediately or chilled for later.

Storage Options

This Ramen Noodle Salad stores beautifully, making it a great choice for meal prep or leftovers.

• Refrigerator: Store the salad in an airtight container for up to 3 days. Keep in mind that the noodles will lose some of their crunch over time but will still taste delicious.
• Separating Components: For the crispiest results, store the toasted noodles separately and mix them in just before serving.
• Reheating: This salad is best enjoyed cold or at room temperature, so there’s no need to reheat it.

Variations and Substitutions

The versatility of this salad makes it a favorite. Here are some ways to switch it up:

• Add Protein: Toss in grilled chicken, shrimp, or tofu for a heartier version that works as a main course.
• Switch Up the Greens: Swap cabbage for kale or use a mix of shredded Brussels sprouts for a unique twist.
• Try Different Nuts: Replace almonds with cashews or pecans for a fun variation in flavor and texture.
• Boost the Veggies: Add thinly sliced bell peppers, cucumber, or edamame for extra color and nutrition.
• Make It Spicy: Add a dash of sriracha or crushed red pepper flakes to the dressing for a spicy kick.

Don’t be afraid to experiment with what you have on hand – this salad is incredibly forgiving and adaptable.

Conclusion: Whether you’re preparing for a casual get-together or looking for an easy side dish, this Ramen Noodle Salad is a surefire hit. With its vibrant flavors and crunchy texture, it’s a recipe you’ll want to make again and again. Give it a try and let me know your favorite variations!

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