This Crunchy Ramen Noodle Salad is a fun mix of crispy noodles and fresh veggies. The easy dressing gives it a tasty zing, making it a perfect side dish for any meal!
One bite, and you’ll be hooked on that crunch! It’s great for summer picnics or just as a quick lunch. I love to add a handful of nuts for extra crunch—yum!
Key Ingredients & Substitutions
Ramen Noodles: The star of this salad! You can easily swap these with any crunchy noodle like chow mein or even whole wheat noodles. Just make sure to discard any seasoning packets that come with them for this recipe.
Cabbage: This recipe uses green and purple cabbage for color and crunch. If you can’t find purple cabbage, feel free to use more green or even napa cabbage for a slightly different taste.
Carrots: Shredded carrots add a nice sweet crunch. If you’re short on time, pre-shredded carrots are a great store-bought option. You can also use julienne zucchini for a twist!
Almonds: Toasted almonds bring a lovely nutty flavor. If you have nut allergies, try using pumpkin seeds instead. They’ll still add that needed crunch!
Dressing Ingredients: Vegetable oil works well, but you can also use olive oil for a different flavor. For a sugar alternative, try honey or maple syrup, adjusting the amount to taste.
How Do I Toast Ramen Noodles and Nuts Properly?
Toasting enhances flavors and adds crunch. Here’s how to do it right:
- Break ramen into small pieces before toasting to ensure even cooking.
- Use a dry skillet over medium heat. Toss the noodles constantly for about 2-3 minutes until they turn golden brown and fragrant. Keep a close eye to avoid burning!
- For the nuts, toss them in the same skillet for 2-3 minutes, stirring often until they’re light brown. This step makes a big difference in flavor!
Once both are toasted, set them aside to cool. This preservation of texture is the secret to making your salad delightful and crunchy!
Crunchy Ramen Noodle Salad with Easy Dressing
Ingredients:
- 2 (3-ounce) packets of ramen noodles (discard seasoning packets)
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 1/2 cups shredded carrots
- 1/2 cup sliced green onions (scallions)
- 1/2 cup sliced almonds or slivered almonds, toasted
- 1/4 cup sunflower seeds (optional), toasted
For the Dressing:
- 1/4 cup vegetable oil or canola oil
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare, plus a little extra time to let the flavors mix. You’ll spend a few minutes toasting ingredients, chopping veggies, and whisking the dressing. In about 30 minutes, you can enjoy a refreshing and crunchy salad!
Step-by-Step Instructions:
1. Toasting the Ramen Noodles:
Start by breaking the uncooked ramen noodles into bite-sized pieces. Heat a dry skillet over medium heat, then add the ramen pieces. Toast for about 2-3 minutes, stirring constantly, until they turn golden and fragrant. Keep an eye on them so they don’t burn! Once toasted, remove from the heat and set aside to cool.
2. Toasting the Nuts and Seeds:
In the same skillet, add the sliced almonds and sunflower seeds, if using. Toast these for another 2-3 minutes, stirring often until they are lightly golden. This step brings out their flavors! Once done, remove from the heat and let them cool.
3. Preparing the Veggies:
In a large salad bowl, combine the shredded green cabbage, purple cabbage, shredded carrots, and sliced green onions. Garlic chives can be a nice addition if you have them on hand!
4. Mixing the Salad:
Add the toasted ramen noodles, almonds, and sunflower seeds to the bowl with the veggies. Gently mix everything together to combine all the crunchy elements.
5. Whisking the Dressing:
In a separate bowl, add the vegetable oil, apple cider vinegar, sugar, soy sauce, sesame oil, salt, and pepper. Whisk everything together until the sugar dissolves and the dressing is well combined.
6. Tossing the Salad:
Pour the dressing over the salad mixture and toss gently but thoroughly. Make sure every ingredient is nicely coated with that tasty dressing!
7. Letting It Rest:
Allow the salad to sit for 10-15 minutes before serving. This helps the flavors meld together while keeping the crunchy texture of the noodles intact.
8. Serving:
Serve the salad chilled or at room temperature. It makes a perfect side dish for grilled meats or a light lunch all on its own. Enjoy the delightful crunch!
This salad delivers a wonderful mix of flavors and textures, and it’s sure to become a favorite for your gatherings and dinners. Enjoy!
FAQ for Crunchy Ramen Noodle Salad
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to mix in other crunchy veggies like bell peppers, sliced cucumbers, or even snap peas. Just keep it colorful and crunchy!
How Can I Make This Salad Vegan?
This salad is almost vegan already! Just ensure that the sugar you use is unrefined (check if it’s not processed with bone char) and avoid any honey as a substitute for sugar. The dressing is already plant-based!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the noodles will soften over time, so it’s best to eat it fresh. If you’re prepping ahead, consider dressing the salad just before serving!
Can I Make This Salad Ahead of Time?
You can prepare the salad a few hours in advance! Just make the salad mix and dressing separately, then combine them about 30 minutes before serving to keep the noodles crunchy.
