I’m so excited to share this ramen noodles salad recipe with you, it’s become a staple in our household. I discovered it while browsing through a Japanese cookbook, and I was immediately drawn to the simplicity and flavor of the dish.
The combination of crunchy noodles, juicy vegetables, and savory sauce is just perfect. My kids love helping me prepare it, as they get to play with all the colorful ingredients and mix-ins.
This salad is perfect for any occasion, whether it’s a quick weeknight dinner or a special gathering with friends and family. Plus, it’s incredibly healthy and packed with nutrients from all the fresh veggies and lean protein from the noodles.
We like to serve it as a side dish or even as a light lunch on its own. The best part?
It’s ready in under 30 minutes, making it a great option for busy families like ours.
Crunchy Ramen Noodle Salad
4.8 from 500 votes
A refreshing and crunchy salad made with broken ramen noodles, shredded cabbage, and a tangy Asian-inspired dressing. This dish is perfect for potlucks or as a quick side dish.
2 packages (3 oz each) ramen noodles, broken into pieces
1/2 cup sliced almonds
1/4 cup sunflower seeds
4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
4 green onions, sliced
For the Dressing
1/3 cup vegetable oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/4 teaspoon black pepper
👨🍳Directions
1Heat a large skillet over medium heat.
2Add the broken ramen noodles, sliced almonds, and sunflower seeds.
3Toast them, stirring frequently, until the noodles are lightly golden and the almonds are fragrant, about 5 to 7 minutes.
4Remove from heat and let cool completely.
5In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, minced garlic, grated ginger, and black pepper until the honey is fully dissolved.
6Set the dressing aside.
7In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, and sliced green onions.
8Toss to mix evenly.
9Add the cooled toasted noodle mixture to the cabbage mixture.
10Pour the dressing over the top and toss well to coat all ingredients evenly.
11Serve immediately or refrigerate for up to 2 hours for a softer texture.
For a gluten-free version, use rice noodles and tamari instead of soy sauce. Add cooked chicken or edamame for extra protein. The salad is best served within a few hours to maintain crunch.
Watch Video Of How Crunchy Ramen Noodle Salad Works
This ramen noodles salad is always a good idea for any occasion. It is quick to prepare, budget friendly, and pleases a crowd.
I make it for family gatherings and it disappears fast. The crunchy texture and tangy dressing make it a standout side dish.
You can easily customize it with your favorite add ins. Give it a try for your next potluck or weeknight dinner.
❓ Frequently Asked Questions About Crunchy Ramen Noodle Salad
1. What type of noodles are best for this salad?
I prefer to use thin, curly ramen noodles for this recipe, as they add a nice texture and flavor to the dish. You can also use other types of noodles if you prefer, but keep in mind that they might change the overall texture and taste.
2. Can I customize this salad with my favorite vegetables?
Absolutely! This recipe is all about personalization, so feel free to add or subtract any vegetables you like or dislike. Some popular additions include diced bell peppers, sliced carrots, and chopped cucumbers.
3. How do I store leftover salad?
If you have leftover salad, make sure to store it in an airtight container in the refrigerator for up to 24 hours. You can also freeze it for longer-term storage – simply thaw it overnight in the fridge before serving.
4. Can I make this salad ahead of time?
While it’s best served fresh, you can prepare the ingredients ahead of time and store them separately until ready to assemble the salad.
5. Is this recipe suitable for vegetarians or vegans?
Yes, this recipe is vegetarian-friendly – simply omit the optional egg if you’re following a vegan diet.
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