Ramen Noodle Salad

The Ramen Noodle Salad often brings me back to warm summer evenings spent with friends. Picture a lively backyard gathering; laughter fills the air as the sun begins to set, and the delectable aroma of fresh ingredients wafts around. This salad is not just a dish; it’s a celebration of fresh vegetables and crunchy textures, all coming together to create a delightful ensemble. I remember the first time I tried it at a potluck. The combination of flavors was so vibrant, and the crispy noodles added an unexpected twist that kept everyone coming back for more.

Every bite of the Ramen Noodle Salad delivers a satisfying crunch, while the dressing brings a perfect balance of sweetness and tang that dances on your taste buds. I love how easy it is to make, yet it feels special enough to impress guests. Whether I’m hosting a picnic or simply craving something refreshing at home, this salad never lets me down. It’s the ultimate summer dish that showcases the bounty of seasonal produce and is a hit with both kids and adults.

Ingredients for Ramen Noodle Salad

The ingredients in the Ramen Noodle Salad are thoughtfully chosen to create a dish that’s both delicious and visually appealing. The mix of fresh vegetables provides a burst of color and nutrition, while the ramen noodles add a unique texture that ties everything together. Each component plays a crucial role, balancing flavors and enhancing overall enjoyment.

• 4 cups green cabbage, thinly sliced: This leafy vegetable is packed with crunch and nutrients, making it the perfect foundational ingredient for this salad.
• 1 cup red cabbage, thinly sliced: The vibrant color adds visual appeal and a slight sweetness to the mix.
• 1 cup carrots, julienned: These sweet, crunchy vegetables contribute a lovely orange hue and a satisfying texture.
• ¼ cup green onions, chopped: They add a mild onion flavor and a pop of color to the salad.
• 2 (3-ounce) packages dry ramen noodles, broken into small pieces (seasoning packet discarded): The star of the dish, these noodles provide the delightful crunch that makes this salad so special.
• ¾ cup sliced almonds: Toasted almonds add a nutty flavor and extra crunch.
• 2 tablespoons sesame seeds: These tiny seeds offer a rich, nutty flavor that enhances the overall experience.
• ¼ cup olive oil: A healthy fat that helps to bring all the flavors together in the dressing.
• ¼ cup rice vinegar: This ingredient adds a tangy bite that balances the sweetness of the salad.
• ½ teaspoon toasted sesame oil: A few drops of this oil provide a deep, rich flavor.
• 2 tablespoons honey: A touch of sweetness that rounds out the flavors in the dressing.
• 1 teaspoon garlic, minced: Adding a savory note that enhances the overall taste.
• 2 teaspoons ginger, minced: Fresh ginger contributes a bit of warmth and a zesty zing.
• ½ teaspoon salt: Enhances all the flavors in the salad.
• ¼ teaspoon ground black pepper: A pinch of spice that rounds out the dressing.

Directions for Ramen Noodle Salad

Let’s dive into making this delightful Ramen Noodle Salad. The process is straightforward, and I promise the end result will be worth every minute spent in the kitchen. Here’s how you can create this amazing salad:

1. Preheat your oven to 400°F (200°C). It’s essential to get the oven nice and hot to toast the noodles properly.
2. Spread the broken ramen noodles, sesame seeds, and sliced almonds on a rimmed baking sheet. The key here is to ensure they’re evenly distributed for uniform toasting.
3. Toast in the oven for about 6 minutes, flipping halfway through. Keep a close eye on them to prevent burning; they should be golden and fragrant when done.
4. Once toasted, remove the baking sheet from the oven and allow the mixture to cool completely. This cooling step is crucial, as it ensures that the noodles maintain their crunch.
5. While the noodles cool, let’s whip up the salad dressing. In a bowl, combine the olive oil, rice vinegar, toasted sesame oil, honey, minced garlic, minced ginger, salt, and black pepper.
6. Whisk everything together until it’s well combined and emulsified. You can also put these ingredients in a jar and shake them if you prefer. This dressing is where the magic happens!
7. In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and green onions. These fresh veggies will form the colorful base of your salad.
8. Once the veggies are mixed, pour the dressing over them and toss everything together to ensure each piece is coated.
9. Finally, just before serving, add in the crunchy toasted noodles, sesame seeds, and almonds. Toss gently to mix them in without crushing them.
10. Your Ramen Noodle Salad is now ready to be enjoyed! Serve it up immediately to maintain that nice crunch.

Ways to Customize

Your Ramen Noodle Salad can be easily tailored to suit your taste preferences! Here are some creative ways to customize your salad:

• Add Proteins: Consider adding grilled chicken, shrimp, or tofu for a heartier meal. These options will make it more filling and satisfying.
• Veggie Variations: Feel free to incorporate other vegetables like bell peppers, cucumbers, or snap peas for extra crunch and flavor.
• Spice it Up: If you enjoy a kick, add some red pepper flakes or sriracha to the dressing for heat.
• Herbs: Fresh herbs like cilantro or mint can add a fragrant touch, enhancing the overall flavor profile.
• Gluten-Free Option: Use gluten-free ramen noodles to make this salad suitable for those with gluten intolerance.
• Nut Allergies: If nuts are a concern, feel free to omit the almonds or substitute them with sunflower seeds for a similar crunch.

How to Serve Ramen Noodle Salad

Serving the Ramen Noodle Salad is just as fun as preparing it! Here are some tips on how to present this delicious dish:

• Chilled Serving: For the best experience, serve the salad chilled. You can even refrigerate it for a bit before serving to enhance the freshness.
• Garnish: Consider garnishing with additional sesame seeds or a sprig of fresh cilantro for that extra touch.
• Pairing: This salad pairs wonderfully with grilled meats, making it a great side for barbecues or picnics.
• Occasions: Perfect for summer gatherings, casual lunches, or as a refreshing dish during family dinners.
• Leftover Storage: If you have leftovers, store them in an airtight container in the fridge for up to 1 to 2 days. For best results, keep the dressing separate until you are ready to enjoy.
• Serving Size: This recipe serves about 6, but feel free to adjust according to your needs. It’s easy to scale up for larger gatherings!

FAQ

Conclusion

The Ramen Noodle Salad is a delightful blend of crunchy textures and vibrant flavors that truly shines during summer gatherings. I encourage you to try it for your next event or family dinner; it’s sure to be a hit! With its easy preparation and refreshing taste, you’ll want to make this salad a staple in your kitchen.

Ramen Noodle Salad

The ultimate comfort food on a hot day! This Ramen Noodle Salad is packed with fresh vegetables and crisp ramen noodles, all tossed in a tangy dressing. Perfect for lunch or dinner, and easy to whip up in no time!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Salads

Cuisine: Asian

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups green cabbage thinly sliced
• 1 cup red cabbage thinly sliced
• 1 cup carrots julienned
• ¼ cup green onions chopped
• 2 packages dry ramen noodles broken into small pieces, seasoning packet discarded
• ¾ cup sliced almonds
• 2 tablespoons sesame seeds
• ¼ cup olive oil
• ¼ cup rice vinegar
• ½ teaspoon toasted sesame oil
• 2 tablespoons honey
• 1 teaspoon garlic minced
• 2 teaspoons ginger minced
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Equipment

• Rimmed Baking Sheet
• Mixing Bowl

Method

 

1. Preheat your oven to 400°F (200°C). It’s essential to get the oven nice and hot to toast the noodles properly.
2. Spread the broken ramen noodles, sesame seeds, and sliced almonds on a rimmed baking sheet. The key here is to ensure they're evenly distributed for uniform toasting.
3. Toast in the oven for about 6 minutes, flipping halfway through. Keep a close eye on them to prevent burning; they should be golden and fragrant when done.
4. Once toasted, remove the baking sheet from the oven and allow the mixture to cool completely. This cooling step is crucial, as it ensures that the noodles maintain their crunch.
5. While the noodles cool, let’s whip up the salad dressing. In a bowl, combine the olive oil, rice vinegar, toasted sesame oil, honey, minced garlic, minced ginger, salt, and black pepper.
6. Whisk everything together until it’s well combined and emulsified. You can also put these ingredients in a jar and shake them if you prefer. This dressing is where the magic happens!
7. In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and green onions. These fresh veggies will form the colorful base of your salad.
8. Once the veggies are mixed, pour the dressing over them and toss everything together to ensure each piece is coated.
9. Finally, just before serving, add in the crunchy toasted noodles, sesame seeds, and almonds. Toss gently to mix them in without crushing them.
10. Your Ramen Noodle Salad is now ready to be enjoyed! Serve it up immediately to maintain that nice crunch.

Notes

• Toasting is Optional: While toasting the ramen noodles enhances their flavor and crunch, you can skip this step if you're short on time or prefer a softer texture.
• Storage Tips: Leftovers should be stored in an airtight container in the fridge for up to 1 to 2 days. However, for the best texture, it’s advised to keep the salad and dressing separate until serving.
• Make Ahead: You can prepare the dressing 2 to 3 days in advance and store it in the fridge, allowing flavors to meld beautifully.
• Fresh Ingredients: For the best taste, use fresh vegetables. This salad is meant to be vibrant, so make sure your ingredients are crisp and colorful!
• Serving Size: Adjust the portions based on your guest list. This salad can easily be doubled for larger gatherings.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!