The Zesty Ramen Noodle Salad Recipe You’ll Adore

Whipping up a delightful ramen noodle salad can transform your lunch routine with unexpected flavors and textures.

Crisp vegetables and tender noodles create a harmonious blend that surprises the palate.

Crunchy cabbage, vibrant carrots, and aromatic herbs dance together in this simple yet sophisticated dish.

Packed with protein and zesty seasonings, this recipe offers a quick escape from mundane meal preparations.

Cold noodles tossed with a tangy dressing bring excitement to your plate.

Each bite promises a refreshing adventure that breaks traditional salad boundaries.

Let you dive into this delectable creation and reimagine what a salad can truly be.

FAQs

• Can I use different types of cabbage?

Yes, you can substitute napa cabbage or use a mix of green and napa cabbage for varied texture and flavor.

• Is this recipe vegetarian?

The basic recipe is vegetarian, but check that your soy sauce is vegetarian-friendly, as some brands use animal-based ingredients.

• How do I prevent the noodles from getting soggy?

Add the toasted ramen mixture just before serving to maintain crunchiness and prevent soggy texture.

• Can I make this salad ahead of time?

Prepare vegetables and dressing separately, and add toasted noodles right before serving to keep the best texture and crunch.

What Makes Ramen Noodle Salad Unique

• Crunch with a Twist: Elevate your salad game with an unexpected crispy texture from toasted ramen noodles and almonds that adds excitement to every bite.
• Nutrient-Packed Powerhouse: Packed with colorful cabbage varieties, carrots, and green onions, this salad delivers a vibrant mix of fresh vegetables and essential nutrients.
• Quick and Simple Preparation: Whip up this delightful salad in minutes with basic ingredients and minimal cooking skills, making it perfect for busy weeknights or last-minute gatherings.
• Versatile Crowd-Pleaser: Adaptable for potlucks, picnics, or as a side dish, this recipe appeals to multiple taste preferences with its balanced sweet and tangy Asian-inspired dressing.

Ingredients for Ramen Noodle Salad

• Green Cabbage: A crisp and fresh base that provides a crunchy texture to the salad.
• Purple Cabbage: Adds vibrant color and additional crunch to the vegetable mix.
• Shredded Carrots: Brings a sweet and earthy flavor with a bright orange color.
• Green Onions: Offers a mild onion flavor and fresh green accent to the salad.

• Ramen Noodles, Almonds, Sesame Seeds: Create a golden brown, crunchy topping that adds texture and nutty flavor to the salad.

• Vegetable Oil, Rice Vinegar, Soy Sauce, Sesame Oil: Blend together to create a savory and tangy dressing that coats the vegetables.
• Sugar: Balances the savory and acidic flavors in the dressing.

Instructions for Preparing Ramen Salad

Step 1: Toast Crunchy Base

Heat a skillet over medium flame.

Add crushed ramen noodles, almonds, and sesame seeds.

Stir constantly until ingredients turn golden and release a nutty aroma.

Transfer to a plate and let cool completely.

Step 2: Chop Vibrant Vegetables

Grab your cutting board and knife.

Slice green cabbage into thin strips.

Chop purple cabbage into similar-sized pieces.

Shred carrots using a grater.

Thinly slice green onions for a fresh kick.

Step 3: Whip Up Zesty Dressing

• Vegetable oil
• Rice vinegar
• Soy sauce
• Granulated sugar
• Sesame oil

Whisk ingredients until sugar dissolves and dressing looks smooth and well-blended.

Step 4: Blend Salad Components

Pour dressing over chopped vegetables.

Use tongs or salad servers to toss and coat every piece thoroughly.

Ensure vegetables are evenly dressed and glistening.

Step 5: Add Final Crunch

Sprinkle the cooled toasted noodle mixture over the dressed vegetables.

Gently fold to distribute the crunchy elements throughout the salad.

Serve immediately to maintain texture and freshness.

Tips for Crisp and Flavorful Salad

• Toast noodles and nuts until they're golden brown for maximum crispiness and enhanced nutty flavor.
• Mix different colored cabbages and carrots to create a visually appealing and nutritionally diverse salad.
• Prepare vegetables and dressing separately, then combine just before serving to maintain crisp texture and prevent soggy noodles.
• Add red pepper flakes or sriracha sauce for those who enjoy a spicy kick in their salad.
• Incorporate shredded chicken or tofu for a more substantial meal and added protein boost.

Flavor Variations for Ramen Noodle Salad

• Gluten-Free Ramen Salad: Replace ramen noodles with gluten-free rice noodles, use tamari instead of soy sauce, and ensure all ingredients are certified gluten-free.
• Vegan Ramen Crunch Salad: Swap honey or sugar with maple syrup, use plant-based oil, and add roasted chickpeas for extra protein instead of almonds.
• Low-Carb Asian Slaw: Substitute ramen noodles with zucchini noodles or cauliflower rice, reduce sugar content, and add more nuts for crunch.
• Spicy Asian Ramen Salad: Include sriracha or chili oil in the dressing, add sliced jalapeños, and sprinkle red pepper flakes for extra heat.

Serving Suggestions for Ramen Salad

• Picnic Perfect Plating: Serve this vibrant salad in a large glass bowl to showcase the colorful cabbage and crunchy noodle topping, making it a stunning side dish for outdoor gatherings.
• Asian-Inspired Appetizer: Pair with grilled chicken skewers or teriyaki salmon to create a complete meal that highlights the salad's tangy Asian-style dressing and nutty crunch.
• Fresh Lunch Companion: Pack in mason jars for a portable lunch option, keeping the noodle topping separate until serving to maintain maximum crispness and prevent soggy textures.
• Party Potluck Star: Bring this salad to community events or family potlucks, as it's easy to transport, serves multiple people, and offers a refreshing alternative to traditional mayonnaise-based slaws.

Storage Tips for Ramen Noodle Salad

• Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep the toasted ramen noodle mixture separate to maintain crunchiness.
• Place the salad and crispy topping in different sealed containers to prevent sogginess and preserve texture.
• Warm the salad slightly at room temperature for 10-15 minutes before serving to enhance flavors. Sprinkle fresh toasted noodle mixture on top for extra crunch.
• Toss with a small amount of fresh dressing just before serving to revive the salad's vibrant taste and restore moisture.

Ramen Noodle Salad Recipe

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4.9 from 20 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Japanese-inspired ramen noodle salad combines crisp vegetables and tangy dressing for a refreshing meal. Quick preparation and bold flavors make you crave this simple yet satisfying dish perfect for summer lunches.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 cups green cabbage, shredded
• 1 cup purple cabbage, shredded
• 1 cup carrots, shredded
• 2 packages ramen noodles, crushed (without seasoning packets)

Proteins and Nuts:

• 4 green onions, thinly sliced
• 1/2 cup almonds, toasted
• 1/4 cup sunflower seeds

Seasonings and Seeds:

• 1/4 cup sesame seeds, toasted

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Instructions

1. Heat a skillet over medium temperature and toast crushed ramen noodles, almonds, and sesame seeds until they develop a rich, golden color. Allow the toasted mixture to cool completely.
2. Chop green and purple cabbage into thin, uniform strips, then combine with shredded carrots and finely sliced green onions in a spacious mixing bowl.
3. Create the dressing by vigorously whisking vegetable oil, rice vinegar, soy sauce, sugar, and sesame oil in a separate small container until thoroughly blended.
4. Drizzle the prepared dressing over the vegetable mixture, ensuring each ingredient is generously coated by gently tossing the salad with a large spoon or tongs.
5. Immediately before presentation, fold in the cooled, toasted ramen noodle mixture, distributing it evenly throughout the salad to maintain its crisp texture.
6. Transfer to serving dishes and consume within 15-20 minutes to preserve the crunchiness of the toasted elements.

Notes

• Toast ingredients carefully to prevent burning, stirring constantly for even golden color and maximum crunch.
• Chop vegetables uniformly to ensure balanced texture and consistent flavor distribution throughout the salad.
• Prepare dressing ahead of time and refrigerate to allow flavors to meld and intensify before mixing with vegetables.
• Substitute almonds with sunflower seeds or pumpkin seeds for nut-free version, maintaining the desired crunch and nutty undertone.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Sautéing
• Cuisine: Japanese

Nutrition

• Serving Size: 6
• Calories: 337
• Sugar: 3 g
• Sodium: 45 mg
• Fat: 22 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 4 g
• Protein: 9 g
• Cholesterol: 0 mg