Why You’ll Love This Recipe
Crunchy Ramen Noodle Salad is the ultimate mix of textures. The ramen noodles, toasted to crispy perfection, provide a satisfying crunch against the crisp vegetables and the tangy, slightly sweet dressing. The salad is incredibly customizable, allowing you to add your favorite veggies or protein for a more substantial meal. Whether you’re preparing it for a potluck, summer party, or just to enjoy as a snack, this salad is sure to be a hit!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 (3 oz) packages of ramen noodles (discard the seasoning packet)
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1/4 cup sesame seeds
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1/4 cup sunflower seeds (optional)
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1/2 cup slivered almonds (optional)
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1/2 cup vegetable oil
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1/4 cup apple cider vinegar
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1/4 cup sugar
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1 tablespoon soy sauce
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1 teaspoon salt
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1/4 teaspoon black pepper
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2 cups shredded cabbage (or coleslaw mix)
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1/2 cup shredded carrots
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1/4 cup green onions, chopped
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1/2 cup cooked chicken (optional, for added protein)
Directions
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Prepare the ramen noodles: Break the ramen noodles into smaller pieces and set them aside (you can break them into rough quarters or halves). In a large skillet or pan, toast the ramen noodles over medium heat until they’re golden brown and crispy. This usually takes about 5-7 minutes, so stir frequently to avoid burning. Set aside to cool.
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Toast the seeds and nuts: In the same skillet, toast the sesame seeds, sunflower seeds, and slivered almonds for about 2-3 minutes until they’re golden and fragrant. Keep an eye on them to avoid burning. Set aside to cool.
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Make the dressing: In a small bowl, whisk together the vegetable oil, apple cider vinegar, sugar, soy sauce, salt, and black pepper until the sugar dissolves and the dressing is smooth.
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Prepare the vegetables: In a large bowl, combine the shredded cabbage, shredded carrots, and chopped green onions. If you’re adding cooked chicken, include it in this step.
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Assemble the salad: Add the cooled toasted ramen noodles and seeds/nuts to the vegetable mixture. Pour the dressing over the salad and toss everything together until well coated.
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Chill and serve: Allow the salad to chill in the refrigerator for at least 30 minutes before serving, so the flavors can meld together. Toss again before serving and enjoy!
Servings and timing
This recipe makes about 6-8 servings. Prep time is around 15 minutes, and chilling time is at least 30 minutes, so the salad is perfect for making ahead of time or for quick preparation when you need it.
Variations
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Add protein: For a more substantial meal, add cooked chicken, shrimp, or tofu for extra protein.
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Use different vegetables: Add chopped bell peppers, cucumbers, or broccoli for more crunch and flavor.
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Spicy version: Add a dash of sriracha or chili flakes to the dressing for a spicy kick.
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Make it vegan: Omit the chicken and substitute the honey or sugar with maple syrup for a vegan-friendly option.
Storage/reheating
Store leftover Crunchy Ramen Noodle Salad in an airtight container in the refrigerator for up to 2 days. The salad will stay fresh, but the noodles may soften slightly over time. If you prefer extra crunch, add the toasted ramen noodles and seeds/nuts just before serving.
FAQs
1. Can I make this salad ahead of time?
Yes, this salad can be made ahead. In fact, it’s best if it’s allowed to chill for at least 30 minutes to let the flavors meld together. Just wait to add the toasted ramen noodles and seeds until right before serving to maintain the crunch.
2. Can I use any type of ramen noodles?
Yes, you can use any brand of ramen noodles. Just make sure to discard the seasoning packet, as the dressing will provide all the flavor.
3. Can I make this salad without cabbage?
Yes, if you don’t have cabbage or prefer a lighter salad, you can substitute with other greens like spinach, lettuce, or arugula. You can also add in more shredded carrots or other crunchy vegetables.
4. How can I make this salad spicier?
If you like a little heat, add sriracha or chili paste to the dressing or sprinkle chili flakes on top before serving.
5. Can I add fruit to this salad?
Yes! Adding fruit like mandarin oranges, diced apples, or pineapple can give the salad a nice contrast of sweetness against the savory flavor.
6. Can I make this salad gluten-free?
Yes, use gluten-free ramen noodles and ensure the soy sauce is gluten-free (or substitute with tamari sauce).
7. Can I use a different type of vinegar?
Yes, you can substitute the apple cider vinegar with rice vinegar or white wine vinegar for a slightly different flavor profile.
8. How can I keep the noodles from getting soggy?
To keep the noodles crispy, don’t mix them into the salad until just before serving. Add them last, right before you toss everything together.
9. Can I add more seeds or nuts?
Yes, feel free to add more sesame seeds, sunflower seeds, or almonds for extra crunch. You can also experiment with pumpkin seeds or cashews.
10. Can I use other types of oil?
Yes, you can substitute the vegetable oil with olive oil or sesame oil, depending on your taste preferences. Sesame oil will add a nutty flavor to the dressing.
Conclusion
Crunchy Ramen Noodle Salad is a simple, flavorful dish that’s perfect for any occasion. With its delightful mix of crispy ramen noodles, tangy dressing, and vibrant vegetables, it’s a refreshing and satisfying treat. Whether you’re serving it as a side dish or making it the main course, this salad is sure to be a hit. It’s quick, easy to make, and customizable, making it the perfect addition to any meal!
Crunchy Ramen Noodle Salad
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Salad
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Crunchy Ramen Noodle Salad is a refreshing and flavorful dish with crispy ramen noodles, tangy dressing, and a mix of vibrant vegetables. Perfect for barbecues, picnics, or as a light lunch, this no-fuss salad is easy to prepare and always a crowd-pleaser. It’s customizable to your taste with options for protein and spice, making it a versatile addition to any meal.
Ingredients
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2 (3 oz) packages of ramen noodles (discard the seasoning packet)
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1/4 cup sesame seeds
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1/4 cup sunflower seeds (optional)
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1/2 cup slivered almonds (optional)
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1/2 cup vegetable oil
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1/4 cup apple cider vinegar
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1/4 cup sugar
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1 tablespoon soy sauce
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1 teaspoon salt
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1/4 teaspoon black pepper
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2 cups shredded cabbage (or coleslaw mix)
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1/2 cup shredded carrots
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1/4 cup green onions, chopped
- 1/2 cup cooked chicken (optional, for added protein)
Instructions
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Prepare the ramen noodles: Break the ramen noodles into smaller pieces and set aside. Toast them in a large skillet over medium heat for 5-7 minutes until golden and crispy. Set aside to cool.
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Toast the seeds and nuts: In the same skillet, toast the sesame seeds, sunflower seeds, and slivered almonds for 2-3 minutes until golden and fragrant. Set aside to cool.
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Make the dressing: In a small bowl, whisk together vegetable oil, apple cider vinegar, sugar, soy sauce, salt, and black pepper until smooth and the sugar dissolves.
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Prepare the vegetables: In a large bowl, combine shredded cabbage, shredded carrots, and chopped green onions. Add cooked chicken if desired.
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Assemble the salad: Add the cooled toasted ramen noodles and seeds/nuts to the vegetable mixture. Pour the dressing over and toss gently to coat the salad evenly.
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Chill and serve: Refrigerate for at least 30 minutes, then toss again before serving.
Notes
For a spicier version, add sriracha or chili flakes to the dressing.To make this salad vegan, omit the chicken and use maple syrup instead of honey.You can experiment with different vegetables such as bell peppers or cucumbers for extra crunch.
