Crunchy Ramen Noodle Salad Recipe
If you have ever craved a salad that’s bursting with texture, flavor, and a delightful crunch in every bite, then this Crunchy Ramen Noodle Salad Recipe is about to become your new obsession. Imagine a vibrant mix of fresh cabbage, toasted nuts and seeds, and those famous crunchy ramen noodles all tossed in a perfectly balanced, tangy-sweet dressing. It’s a beautiful harmony of savory and fresh, with just the right kick from ginger and garlic. Whether you’re looking for a crowd-pleasing side or a light lunch, this salad shines with simplicity and a wow factor that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this salad lies in its straightforward ingredients, each carefully chosen for taste, texture, and a punch of color. From the crunchy ramen noodles that bring a fun element to the dish, to the toasted almonds and seeds that offer a rich depth of flavor, every part plays a crucial role.
- Ramen noodles: Use any flavor but toss the seasoning packets—just the crushed noodles themselves give the salad its signature crunch.
- Sliced almonds: Adds a buttery crunch and a lovely nutty undertone when toasted.
- Sunflower seeds: These bring earthiness and extra texture to the mix.
- Sesame seeds: Their subtle nuttiness enhances the salad’s overall flavor profile.
- Vegetable oil: The base of the dressing, it carries all the vibrant flavors.
- Rice vinegar: Provides a crisp, tangy brightness that balances the oil perfectly.
- Soy sauce: Brings that irresistible umami punch every Asian-inspired salad craves.
- Honey: Adds just the right amount of sweetness to soften the acidity.
- Garlic: Fresh and minced, it gives a fragrant boldness to the dressing.
- Fresh ginger: Grated to infuse a zing and warmth that complements the garlic beautifully.
- Red pepper flakes (optional): For those who love a gentle heat in their salad.
- Shredded cabbage or coleslaw mix: The crunchy, fresh foundation of the salad.
- Green onions: Thinly sliced to add a crisp, oniony bite.
- Fresh cilantro (optional): Adds a pop of herbal brightness and color.
How to Make Crunchy Ramen Noodle Salad Recipe
Step 1: Toast Nuts and Seeds
Preheat your oven to 350°F (175°C). Spread the sliced almonds, sunflower seeds, and sesame seeds evenly on a baking sheet. Toast them for 5 to 7 minutes, or until they turn lightly golden and smell fragrant. This step is essential—it deepens the flavor and provides that irresistible crunch that makes this salad stand out.
Step 2: Prepare Ramen Noodles
While the seeds are cooling, place the ramen noodles inside a resealable plastic bag. Use a rolling pin or the flat side of a meat mallet to crush them into bite-sized pieces, but not powder. This crunchy element is key to achieving that unique texture that defines the Crunchy Ramen Noodle Salad Recipe.
Step 3: Make the Dressing
In a medium bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated fresh ginger, and red pepper flakes if you like a little spice. The balance of tangy, sweet, and savory flavors in this dressing harmonizes every ingredient in the salad perfectly.
Step 4: Assemble the Salad
Grab a large mixing bowl and combine the shredded cabbage or coleslaw mix, sliced green onions, chopped cilantro if using, toasted nuts and seeds, and the crushed ramen noodles. This vibrant mix of ingredients creates a base full of texture and color that’s as pleasing to the eye as it is to the palate.
Step 5: Add Dressing
Pour the dressing over the salad ingredients and toss everything together until it’s all evenly coated. Make sure every bit of cabbage and crunchy noodle gets a taste of that tangy-sweet dressing—it’s the heartbeat of this flavorful dish.
Step 6: Chill and Serve
Cover the salad and refrigerate it for at least 30 minutes before serving. This chilling step allows all the flavors to meld beautifully, making every bite even more deliciously satisfying.
How to Serve Crunchy Ramen Noodle Salad Recipe
Garnishes
For an extra special touch, sprinkle more toasted sesame seeds or sliced almonds on top just before serving. Fresh cilantro leaves or a few thin slices of red chili pepper can add both color and an additional flavor dimension. These little garnishes elevate the presentation and flavor, delighting guests visually and on the palate.
Side Dishes
This salad pairs wonderfully with grilled chicken or shrimp for a light yet filling meal. It’s also a fantastic side to Asian-inspired dishes like teriyaki salmon, stir-fried veggies, or even crispy spring rolls. The salad’s refreshing crispness balances richer foods beautifully.
Creative Ways to Present
Serve this salad in vibrant bowls or mason jars for a casual picnic or potluck. Layering the ingredients in a jar offers a fun visual twist, especially when you keep the dressing separate until ready to eat to maintain the crunch. Another idea is to serve it atop crispy lettuce cups, turning it into a playful handheld appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator. Keep in mind the ramen noodles will soften over time, so it’s best enjoyed within 1 to 2 days for the best crunch and freshness.
Freezing
This salad is not ideal for freezing. The fresh cabbage and crushed noodles lose their texture when frozen and thawed. For best results, prepare fresh or store leftovers in the fridge only.
Reheating
Since this is a cold salad, reheating isn’t necessary or recommended. The beauty of the Crunchy Ramen Noodle Salad Recipe is its crisp, chilled texture, so serve it cold straight from the fridge.
FAQs
Can I use a different type of noodle instead of ramen?
While ramen noodles are iconic to this salad, you can experiment with crunchy wonton strips or fried noodles. However, the unique texture of crushed ramen is hard to replicate exactly, which is why it’s the star ingredient here.
Is this salad gluten-free?
The salad as written typically contains gluten due to the ramen noodles and soy sauce. To make it gluten-free, use gluten-free ramen noodles and tamari or a gluten-free soy sauce alternative.
Can I make the dressing ahead of time?
Absolutely! The dressing can be made up to a week ahead and stored in the refrigerator. Just give it a good whisk before using to recombine the ingredients.
Is this salad suitable for vegans?
Yes, it is vegan-friendly as long as you ensure the ramen noodles do not contain any animal-derived ingredients and use a vegan-friendly honey substitute like maple syrup in the dressing.
How can I add protein to make this a more complete meal?
Consider tossing in cooked shredded chicken, tofu cubes, or edamame for an added protein boost. These will complement the textures and flavors without overwhelming the salad.
Final Thoughts
This Crunchy Ramen Noodle Salad Recipe is one of those rare dishes that effortlessly combines simple ingredients into a spectacularly tasty, textured delight. Whether you’re bringing it to a picnic, a family dinner, or craving a refreshing lunch, it’s a guaranteed crowd-pleaser. I encourage you to try it, personalize it, and savor every crunchy, tangy, sweet bite that makes this recipe so special.
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Crunchy Ramen Noodle Salad Recipe
- Total Time: 52 minutes
- Yield: 6 servings 1x
Description
This Crunchy Ramen Noodle Salad combines toasted nuts and seeds with crushed ramen noodles and a tangy, flavorful dressing, tossed with fresh cabbage and green onions. It’s a delightful, crunchy, and refreshing dish perfect as a side salad or light meal, offering an exciting mix of textures and Asian-inspired flavors.
Ingredients
Ramen and Seeds Mix
- 2 packages (3 ounces each) ramen noodles, any flavor (discard seasoning packet)
- ½ cup sliced almonds
- ½ cup sunflower seeds
- ¼ cup sesame seeds
Dressing
- ½ cup vegetable oil
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes (optional)
Salad Base
- 4 cups shredded cabbage or coleslaw mix
- 2 green onions, thinly sliced
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Toast Nuts and Seeds: Preheat your oven to 350°F (175°C). Spread the sliced almonds, sunflower seeds, and sesame seeds evenly on a baking sheet. Toast them in the oven for 5–7 minutes until they turn lightly golden and aromatic. Remove from the oven and allow them to cool completely.
- Prepare Ramen Noodles: Place the ramen noodles into a resealable plastic bag. Using a rolling pin or the flat side of a meat mallet, crush the noodles into small pieces while still in the bag. Discard the seasoning packets as they are not needed.
- Make the Dressing: In a medium bowl, whisk together vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated fresh ginger, and red pepper flakes if using. Mix until well combined to create a balanced, tangy-sweet dressing.
- Assemble the Salad: In a large mixing bowl, combine the shredded cabbage or coleslaw mix, thinly sliced green onions, chopped cilantro if using, toasted nuts and seeds, and the crushed ramen noodles. Toss everything gently to distribute the ingredients evenly.
- Add Dressing: Pour the prepared dressing over the salad mixture, tossing thoroughly until all the ingredients are well coated with the dressing.
- Chill and Serve: Cover the salad bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve the salad cold for maximum freshness and crunch.
Notes
- Toasting the nuts and seeds enhances their flavor and adds extra crunch to the salad.
- You can substitute vegetable oil with olive oil or avocado oil for a different flavor profile.
- For a spicier kick, increase the red pepper flakes to your preference.
- This salad can be made a few hours ahead and stored covered in the refrigerator.
- Use fresh cabbage or a coleslaw mix to vary texture; Napa cabbage also works well.
- Omit the cilantro if not preferred or substitute with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian-inspired
