Ramen Noodle Salad Recipe

There’s nothing quite like the combination of crunch and flavor in a Ramen Noodle Salad. This vibrant dish combines crispy noodles, fresh vegetables, and a tangy dressing, creating a perfect balance of textures and tastes. Whether you’re bringing it to a potluck or making it for a quick family dinner, it’s always a hit.

this Recipe

I discovered this recipe during a summer picnic, where everyone raved about its addictive crunch and refreshing taste. Now, it’s a go-to side dish for barbecues and a staple in our meal rotation. Let’s dive into what makes this salad so special.

Why You’ll Love This Ramen Noodle Salad

Get ready to add your new favorite side dish to the rotation. This Ramen Noodle Salad is a showstopper that everyone will ask about.

First, it’s unbelievably simple to make. In just 20 minutes, you’ll have a vibrant salad that’s as beautiful as it is delicious. It’s ideal for busy nights or when you’re tasked with bringing something to a gathering.

The flavors and textures are truly irresistible. The crunchy noodles and toasted almonds contrast beautifully with crisp cabbage and a zesty homemade dressing. It’s an explosion of freshness in every bite.

This salad is incredibly versatile. You can adjust the ingredients to fit your preferences, dietary needs, or what you have on hand. Plus, it’s great for meal prep, staying crisp and delicious for hours after assembly.

Finally, it’s a budget-friendly dish. Using pantry staples like ramen noodles and affordable fresh vegetables means you can feed a crowd without breaking the bank.

Ingredients Notes

The magic of this Ramen Noodle Salad lies in its simple ingredients, each chosen to create a perfect balance of flavors and textures. Here’s what you’ll need:

Ramen noodles are the star of the show, providing a delightful crunch. Use the uncooked noodles straight from the package, discarding the seasoning packet for this recipe. Toasting the noodles enhances their flavor and texture.

Cabbage forms the base of the salad, offering a refreshing crunch. You can use green cabbage, purple cabbage, or a mix for a vibrant presentation. Pre-shredded coleslaw mix works wonderfully for convenience.

Carrots add a pop of color and natural sweetness. Shred them finely for the best texture and visual appeal.

Toasted almonds bring a nutty flavor that pairs perfectly with the ramen noodles. You can use sliced almonds or slivered almonds based on your preference.

Green onions provide a mild, savory sharpness. Slice them thinly for a subtle yet impactful addition.

For the dressing, you’ll combine soy sauce, rice vinegar, sesame oil, and a touch of sugar to create a tangy, savory, and slightly sweet blend that ties everything together.

How To Make This Ramen Noodle Salad

Creating this irresistible salad is a straightforward process that ensures perfect results every time.

Start by toasting the ramen noodles and almonds. Crumble the ramen noodles into bite-sized pieces and spread them on a baking sheet with the almonds. Toast them in the oven at 350°F for about 8-10 minutes, stirring halfway through, until golden and fragrant.

While the noodles and almonds are toasting, prepare your vegetables. Finely shred your cabbage and carrots and slice the green onions. Combine them in a large mixing bowl.

Next, whisk together the dressing. In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, and a pinch of black pepper. Stir until the sugar is fully dissolved and the dressing is smooth.

Once the noodles and almonds are cooled, add them to the mixing bowl with the vegetables. Pour the dressing over the salad and toss well to ensure everything is evenly coated.

Let the salad sit for 10-15 minutes before serving to allow the flavors to meld. This short resting time is crucial for the best taste and texture.

Storage Options

This Ramen Noodle Salad is best enjoyed fresh, but you can store leftovers for later. Transfer the salad to an airtight container and refrigerate for up to 2 days. Note that the noodles will lose some crunch over time, but the flavors remain delicious.

To maintain maximum freshness, consider storing the toasted noodles and almonds separately, adding them just before serving. This keeps them crunchy even if the salad sits overnight.

When reheating, there’s no need to warm the salad. Serve it cold or at room temperature for the best flavor and texture.

Variations and Substitutions

This salad is endlessly adaptable to your preferences and dietary needs. Here are some ideas to switch things up:

• Add protein like shredded chicken, cooked shrimp, or edamame to turn it into a heartier meal.
• Swap the almonds for sunflower seeds or pumpkin seeds for a nut-free option.
• Incorporate additional veggies like bell peppers, snap peas, or thinly sliced radishes for added crunch and flavor.
• Experiment with different dressings. A peanut or tahini-based dressing works wonderfully if you’re craving a creamy twist.
• Use gluten-free ramen noodles or rice noodles for a gluten-free version of the dish.

Don’t be afraid to get creative. This recipe is a fantastic canvas for experimenting with flavors and textures, ensuring it never gets old.

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