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.
