Ramen Noodle Salad Recipe

There's nothing quite like the crisp crunch of a refreshing Ramen Noodle Salad paired with its tangy, savory dressing. This crowd-pleasing dish is a perfect balance of textures and flavors, making it a staple for potlucks, picnics, or easy weeknight meals.

this Recipe

I first discovered this recipe at a summer barbecue, and it immediately became a favorite. With its colorful vegetables, toasted ramen noodles, and simple yet delicious dressing, it’s a dish that always gets rave reviews. Let’s dive into why this salad deserves a spot on your table!

Why You’ll Love This Ramen Noodle Salad

Get ready to fall in love with a salad that’s anything but boring! This Ramen Noodle Salad is packed with bold flavors and incredible crunch, making it an irresistible addition to any meal.

First, it’s unbelievably easy to make. With just a handful of ingredients and minimal prep, this salad comes together in no time. Perfect for those moments when you need a quick yet impressive dish!

It’s also incredibly versatile. Whether you’re pairing it with grilled chicken, shrimp, or serving it as a stand-alone dish, this salad fits effortlessly into any menu. Plus, it’s customizable, so you can swap out ingredients to suit your taste or dietary needs.

And let’s not forget its budget-friendly appeal. Using affordable pantry staples like instant ramen noodles and a simple dressing, you can create a dish that looks and tastes gourmet without breaking the bank.

Finally, this salad is a visual delight. Its vibrant mix of shredded cabbage, carrots, and green onions is sure to make any table pop. It’s not just a dish – it’s a showstopper.

Ingredients Notes

The beauty of this Ramen Noodle Salad lies in its simplicity. Each ingredient plays a crucial role in delivering that perfect combination of flavors and textures.

• Ramen Noodles: The star of this dish, these crunchy noodles are toasted to perfection before being tossed into the salad. You’ll use the inexpensive instant ramen packets you can find at any grocery store, but skip the seasoning packet – we’re making a better dressing!
• Shredded Cabbage: This provides the crunchy, refreshing base of the salad. You can use a pre-shredded coleslaw mix for convenience or thinly slice fresh green and purple cabbage for extra color.
• Carrots: Their natural sweetness balances the tangy dressing beautifully. Julienne or shred them for the best texture.
• Green Onions: These add a mild onion flavor without overpowering the salad. Slice them thin for a pop of color and taste.
• Sliced Almonds and Sesame Seeds: Toasted to enhance their flavor, these ingredients add a nutty crunch to the dish.
• Homemade Dressing: A simple mix of soy sauce, rice vinegar, sugar, sesame oil, and a touch of vegetable oil ties everything together with its tangy-sweet, umami-rich flavor.

You’ll also need a baking sheet for toasting the noodles and nuts, as well as a large mixing bowl for assembling the salad.

How to Make This Ramen Noodle Salad

Creating this vibrant salad is easier than you might think. Here’s how to do it step by step:

Start by toasting the ramen noodles, almonds, and sesame seeds. Preheat your oven to 350°F (175°C). Crumble the ramen noodles into small pieces and spread them onto a baking sheet along with the sliced almonds and sesame seeds. Toast them for 5-7 minutes, stirring halfway through, until golden and fragrant.

While the toasting is underway, prepare your vegetables. If you’re using a whole cabbage, slice it thinly into shreds. Julienne your carrots and thinly slice the green onions. Combine these in a large mixing bowl.

Next, make the dressing. In a small bowl or jar, whisk together ¼ cup soy sauce, ¼ cup rice vinegar, 2 tablespoons sugar, 2 tablespoons sesame oil, and ¼ cup vegetable oil. Adjust the sweetness or tanginess to your liking.

Once the ramen noodles and nuts have cooled, add them to the bowl with the vegetables. Pour the dressing over the salad and toss everything together until evenly coated.

Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve immediately or refrigerate for up to an hour before serving.

Storage Options

This Ramen Noodle Salad is best enjoyed fresh for maximum crunch, but leftovers can still be stored for later enjoyment.

• Refrigerator: Store the salad in an airtight container for up to 2 days. Note that the noodles will lose their crunch as they absorb the dressing over time.
• Separate Components: To keep the salad fresh longer, store the toasted ramen noodles and nuts separately from the dressed vegetables. Combine them just before serving.
• Freezing: This salad doesn’t freeze well due to the fresh vegetables and dressing. It’s best made fresh or stored in the fridge for short-term use.

When reheating, consider refreshing the salad with a drizzle of extra dressing to revive its flavors.

Variations and Substitutions

This recipe is as flexible as it is delicious! Here are a few ways to make it your own:

• Add Protein: Turn this salad into a full meal by adding shredded rotisserie chicken, grilled shrimp, or tofu.
• Use Different Nuts: Swap almonds for cashews or peanuts for a different nutty twist.
• Spice It Up: Add a teaspoon of sriracha or a pinch of red pepper flakes to the dressing for a spicy kick.
• Swap Vegetables: Incorporate thinly sliced bell peppers, cucumbers, or edamame for added variety and nutrition.
• Gluten-Free Option: Use gluten-free ramen noodles and tamari in place of soy sauce for a gluten-free version.

Experiment with flavors and textures to make this salad uniquely yours. No matter how you customize it, this Ramen Noodle Salad is sure to be a hit!

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