Ramen Noodle Salad Recipe

There's nothing quite like the combination of crunch and flavor in a Ramen Noodle Salad. This easy-to-make dish blends crisp vegetables, toasted noodles, and a tangy dressing for a salad that’s as addictive as it is satisfying. It’s perfect for potlucks, barbecues, or as a light lunch that you’ll find yourself craving time and again.

this Recipes

I first discovered this recipe when looking for a quick side dish to bring to a last-minute picnic. With just a few pantry staples and some fresh veggies, I whipped up a salad that disappeared in minutes. Let’s dive into why this recipe is a must-try!

Why You'll Love This Ramen Noodle Salad

Get ready to elevate your salad game with this flavorful, texture-packed dish. Ramen Noodle Salad is a true crowd-pleaser, combining freshness, crunch, and a zesty dressing.

First, it's incredibly easy to make. You don’t need any fancy ingredients or equipment – just a skillet, a cutting board, and a whisk for the dressing. This means it’s perfect for both novice cooks and seasoned chefs looking for a low-effort recipe.

This salad is also incredibly versatile. You can customize it to fit your preferences or dietary needs. Swap in different veggies, add protein, or adjust the dressing to make it sweeter or tangier.

One of the best parts? It’s a make-ahead wonder. You can prep most of the components in advance, so all you need to do is toss everything together when you’re ready to serve.

Finally, the combination of flavors and textures makes it utterly addictive. Toasted ramen noodles add a satisfying crunch, while the tangy dressing ties everything together beautifully.

Now that you’re sold on the idea, let’s talk about the ingredients you’ll need.

Ingredients Notes

The magic of Ramen Noodle Salad lies in its balance of fresh produce and pantry staples. Each ingredient plays a key role in creating a dish that’s as delicious as it is easy to make.

Ramen Noodles are the star of this dish. The crunchy, toasted noodles add texture and a mild nutty flavor. Be sure to use the noodles from instant ramen packs, discarding the seasoning packets.

Cabbage forms the base of the salad. You can use green, red, or a mix of both for extra color and flavor. Shredding it thinly ensures every bite is perfectly coated in the dressing.

Carrots add sweetness and a pop of color. Use a box grater or julienne peeler for even, uniform strips that blend well with the cabbage.

Green Onions provide a mild onion flavor that complements the other ingredients. Slice them thinly to avoid overpowering the salad.

For the dressing, you’ll need soy sauce, rice vinegar, sesame oil, and a touch of honey or sugar. This creates a tangy, savory base that ties the dish together. Feel free to tweak the sweetness to your taste.

If you want an extra crunch, consider adding slivered almonds or sunflower seeds. Toasting them alongside the noodles brings out their natural flavors.

How To Make This Ramen Noodle Salad

Creating this vibrant salad is easier than you might think. Here’s how to pull it all together in just a few simple steps.

Start by prepping the ramen noodles. Break them into small pieces straight from the package. Heat a dry skillet over medium heat and toast the noodles until they’re golden brown and fragrant. Set them aside to cool.

While the noodles are cooling, shred the cabbage and grate the carrots. Place them in a large mixing bowl along with the thinly sliced green onions.

Next, whisk together the dressing. In a small bowl, combine soy sauce, rice vinegar, sesame oil, and honey. Whisk until smooth, then taste and adjust the seasoning to your liking.

Add the cooled noodles to the vegetable mixture. If you’re using almonds or sunflower seeds, toss them in as well. Pour the dressing over the salad and toss everything together until evenly coated.

Let the salad sit for about 15 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled or at room temperature.

This recipe takes just 20 minutes from start to finish, making it perfect for busy weeknights or last-minute gatherings.

Storage Options

Ramen Noodle Salad stores surprisingly well, making it great for meal prep. Transfer leftovers to an airtight container and refrigerate for up to 3 days. The noodles will soften slightly over time but will still maintain some of their crunch.

If you’re planning to make this salad in advance, store the toasted noodles and dressing separately. Combine everything just before serving to ensure maximum crunch and freshness.

To reheat (if adding a protein like grilled chicken), warm the protein separately and serve it alongside the chilled salad for a delightful contrast in temperatures.

Variations and Substitutions

This salad is a blank canvas for creativity. Here are some ways to make it your own:

• Add protein like shredded chicken, shrimp, or edamame to turn this side dish into a full meal.
• Swap the cabbage for a coleslaw mix if you’re short on time.
• For a nut-free option, use pumpkin seeds or omit the nuts entirely.
• Adjust the dressing by adding a splash of lime juice or a teaspoon of grated ginger for extra zing.
• Experiment with other veggies, like thinly sliced bell peppers or cucumbers, to add even more crunch and color.

Don’t be afraid to get creative – this recipe is meant to adapt to your tastes and preferences. With just a few tweaks, you can make it uniquely yours!

Print