This colorful ramen noodle salad is a fun and tasty dish! Packed with fresh veggies and crunchy noodles, it’s great for picnics or quick meals at home.
I love how simple it is to whip up! Just toss everything together and enjoy. Plus, it makes a perfect side dish for BBQs or a lunch that’s sure to impress.
Key Ingredients & Substitutions
Ramen Noodles: Classic ramen noodles give great texture. If you want a gluten-free option, try using rice noodles or even spiralized zucchini.
Napa Cabbage: I love napa cabbage for its crunch, but regular green cabbage works too! You can also use purple cabbage for a splash of color.
Carrots: Shredded carrots add sweetness and a lovely color. You can substitute with shredded red cabbage or even bell peppers if you want more crunch.
Green Onions: They add great flavor. If you don’t have them, shallots or chives can work in a pinch.
Almonds: Toasted slivered almonds give a nice crunch, but walnuts or sunflower seeds would be delicious alternatives. For nut-free, try pumpkin seeds!
Dressings: Use rice vinegar for a milder taste if you can. If you’re watching sugar intake, you can reduce or replace it with honey or a sugar substitute.
How Do You Get the Perfect Crunch in Your Salad?
Getting that crunch factor is key to making this salad stand out. Toasting the ramen noodles and almonds is essential. Here’s how you do it:
- Preheat the oven to 350°F (175°C).
- Break the ramen noodles into bite-sized pieces and spread them evenly on a baking sheet with almonds and sesame seeds.
- Toast for 5-7 minutes; keep an eye on them! They should be golden and fragrant. Stir halfway if you can.
- Let them cool completely before adding to the salad to maintain their crunch.
This method guarantees crispy tasty bits every time! I often prepare them in advance for convenience.
Best Easy Ramen Noodle Salad
Ingredients You’ll Need:
For the Salad:
- 3 packages (3 oz each) of classic ramen noodles (discard seasoning packets)
- 6 cups chopped napa cabbage (or substitute with regular green cabbage)
- 1 cup shredded carrot
- 1/2 cup chopped green onions (white and green parts)
- 1/2 cup slivered almonds, toasted
- 2 tablespoons sesame seeds, toasted
- 1/2 cup chopped fresh chives (for garnish)
For the Dressing:
- 1/4 cup vegetable oil (or canola oil)
- 1/4 cup white vinegar (or rice vinegar)
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger (optional)
- A pinch of crushed red pepper flakes (optional for some heat)
How Much Time Will You Need?
Total time for making this salad is about 20-25 minutes. This includes 5-10 minutes to prepare your crunchy elements, 10 minutes for chopping veggies, and just a few minutes to whip up the dressing. No long wait—just delicious, quick salad goodness!
Step-by-Step Instructions:
1. Prepare the Crunchy Elements:
Start by preheating your oven to 350°F (175°C). Take your ramen noodles and break them into bite-sized pieces. Spread these, along with the slivered almonds and sesame seeds, on a baking sheet. Toast them in the oven for about 5-7 minutes until golden and fragrant. Be careful to keep an eye on them so they don’t burn. Once toasted, remove and set aside to cool.
2. Prepare the Veggies:
While your crunchy bits are cooling, grab a large bowl and combine the chopped napa cabbage, shredded carrots, and chopped green onions. This colorful mix gives a great base to your salad!
3. Make the Dressing:
In a jar or a small bowl, whisk together vegetable oil, white vinegar, sugar, soy sauce, sesame oil, grated ginger, and crushed red pepper flakes. Ensure all the sugar dissolves completely for the best flavor.
4. Assemble the Salad:
Now it’s time to bring everything together! Pour the dressing over the cabbage mixture and toss well until everything is coated.
5. Add Toasted Crunchy Mix:
Sprinkle the toasted ramen noodles, almonds, and sesame seeds over the top of the salad. Gently toss one more time to mix in the crunchy elements without crushing them.
6. Garnish and Serve:
Finish off the salad by topping it with chopped fresh chives for a pop of color and a fresh kick! You can enjoy the salad right away or let it chill for up to 2 hours in the refrigerator for flavors to meld beautifully.
This ramen noodle salad is crisp, tangy, and super easy to whip up with both fresh and pantry-staple ingredients. It’s perfect as a side dish or a light, satisfying meal!
FAQ for Best Easy Ramen Noodle Salad
Can I Use Whole Wheat Ramen Noodles?
Absolutely! Whole wheat ramen noodles are a great alternative if you’re looking for a healthier option. Just follow the same cooking instructions and enjoy the extra fiber!
How Long Can I Store Leftover Salad?
Leftover ramen noodle salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the crunchy elements may lose their crispness, so it’s best to add them fresh right before serving.
Can I Make This Salad in Advance?
Yes, you can prepare the salad components ahead of time! Chop the veggies and make the dressing a day in advance, but wait to mix in the crunchy noodles until just before serving to keep them crispy.
What Can I Substitute for Sugar in the Dressing?
If you’re looking for a sugar substitute, you can use honey, agave nectar, or a sugar alternative such as stevia or monk fruit sweetener. Just adjust the amount to taste, as these options can be sweeter than granulated sugar.
