This Easy Ramen Noodle Salad is a refreshing mix of crunchy veggies and tangy dressing, perfect for hot summer days. Plus, it takes just minutes to whip up!
The best part? You can enjoy it as a side or add some chicken for a full meal. I love making this on warm evenings—it’s quick, colorful, and oh-so-yummy!
Key Ingredients & Substitutions
Ramen Noodles: Use plain, uncooked ramen. If you don’t have ramen, any thin noodle like rice noodles or soba can work well. Just make sure to adjust cooking times as needed!
Cabbage: Green and purple cabbage adds color and crunch, but feel free to swap in napa cabbage or even kale for a different texture.
Carrots: Fresh shredded carrots bring sweetness and a pop of color. You can use pre-shredded carrots to save time—or substitute with diced bell peppers or cucumbers, if you prefer.
Almonds: Toasted almonds add a nice crunch. If you’re allergic or don’t have almonds, try sunflower seeds or chopped walnuts instead!
Dressing Ingredients: Apple cider vinegar gives a slight tang. You can use rice vinegar or white wine vinegar instead. To sweeten, honey or maple syrup can replace sugar for a healthier option.
How Do I Make Sure My Ramen Salad Stays Crunchy?
To keep your salad crunchy and fresh, avoid mixing everything together too early. Here are a few tips:
- Combine veggies and ramen right before serving to maintain that delightful crunch.
- Dress the salad just before eating, so the noodles and veggies soak up some flavor without getting soggy.
- Store leftovers in an airtight container and leave the almonds out until you’re ready to enjoy them again!
Following these tips will help ensure a satisfying crunchy texture in every bite.
Easy Ramen Noodle Salad Recipe for Summer
Ingredients You’ll Need:
- 2 packages (3 oz each) uncooked ramen noodles (discard the seasoning packets)
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup sliced green onions (scallions)
- 1/2 cup slivered almonds or sliced almonds, toasted
- 1/4 cup vegetable oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- Optional: 1/4 cup chopped fresh cilantro or parsley for garnish
Time Needed:
This recipe takes about 10 minutes of preparation time. It’s quick to make and can be served immediately, or chilled in the fridge for a bit if you prefer it cold!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by breaking the uncooked ramen noodles into smaller, bite-sized pieces. This makes them easier to mix within the salad. Place the broken noodles into a large mixing bowl.
2. Mix in the Veggies:
Add the shredded green cabbage, shredded purple cabbage, shredded carrots, and sliced green onions to the bowl with the noodles. Give everything a gentle mix to combine.
3. Toast the Almonds:
In a small dry skillet over medium heat, toast the slivered or sliced almonds. Stir them frequently for about 3-5 minutes until they turn golden brown. Once toasted, set them aside to cool.
4. Whisk the Dressing:
In a small bowl, whisk together the vegetable oil, apple cider vinegar, sugar, soy sauce, and salt. Keep whisking until the sugar has dissolved and the dressing looks well combined.
5. Combine Everything:
Pour the dressing over the noodle and vegetable mixture in the large bowl. Toss everything well to ensure all the ingredients are coated in that delicious dressing.
6. Add the Nuts:
Right before serving, sprinkle the cooled toasted almonds over the salad and give it a gentle toss to mix them in without losing their crunch.
7. Optional Garnish:
If you’d like, garnish your salad with chopped fresh cilantro or parsley for a nice pop of color and flavor.
Enjoy this crunchy, tangy ramen noodle salad chilled or at room temperature! It’s perfect for summer picnics or quick lunches!
Frequently Asked Questions (FAQ)
Can I Use Cooked Ramen Noodles Instead?
While uncooked ramen noodles provide the best crunch, you can use cooked ramen if you prefer. Just drain and cool them thoroughly before combining with the veggies and dressing.
How Do I Store Leftover Ramen Noodle Salad?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the noodles may soften over time, so it’s best to eat it fresh for that perfect crunch!
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the salad along with the dressing and store them separately. Just mix them together right before serving to maintain the freshness and crunch of the ingredients.
What Are Some Good Substitutions for Ingredients?
If you’re missing an ingredient, feel free to get creative! For example, use napa cabbage instead of green cabbage, or swap the almonds for sunflower seeds or walnuts. You can also replace apple cider vinegar with rice vinegar for a milder taste!
