Ramen Noodle Salad Recipe

Ramen Noodle Salad is a delicious, crunchy, and refreshing dish that’s perfect for potlucks, picnics, or as a unique side dish for family dinners. This salad combines the crispiness of fresh vegetables with the delightful crunch of ramen noodles, all tossed in a tangy and slightly sweet dressing. It's easy to make and sure to be a crowd-pleaser. Let's dive into this delightful recipe!

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Ingredients:

• 2 packages ramen noodles (discard seasoning packets)
• ½ cup sliced almonds
• ¼ cup sunflower seeds
• ¼ cup sesame seeds
• ½ head green cabbage, shredded
• ½ head purple cabbage, shredded
• 1 cup shredded carrots
• ½ cup chopped green onions

For the Dressing:

• ½ cup vegetable oil
• ¼ cup rice vinegar
• ¼ cup soy sauce
• ¼ cup granulated sugar
• 1 tablespoon sesame oil
• 1 teaspoon freshly grated ginger (optional)
• Salt and pepper to taste

Preparation:

Step 1: Prepare the Ramen Noodles

• Preheat your oven to 350°F (175°C).
• Crush the ramen noodles into small pieces and spread them out on a baking sheet.
• Add the sliced almonds, sunflower seeds, and sesame seeds to the baking sheet.
• Toast in the preheated oven for 5-7 minutes, or until golden brown. Keep an eye on them to prevent burning.
• Remove from the oven and let cool completely.

Step 2: Shred the Vegetables

• While the ramen mixture is cooling, shred the green and purple cabbage and carrots using a sharp knife or a food processor.
• Chop the green onions finely.

Step 3: Prepare the Dressing

• In a small bowl or a jar with a tight-fitting lid, combine the vegetable oil, rice vinegar, soy sauce, granulated sugar, sesame oil, and freshly grated ginger (if using).
• Whisk or shake well until the sugar is dissolved and the dressing is well combined.
• Season with salt and pepper to taste.

Step 4: Combine the Ingredients

• In a large mixing bowl, combine the shredded cabbages, carrots, and green onions.
• Add the cooled ramen noodle mixture to the bowl.

Step 5: Toss with Dressing

• Pour the dressing over the salad ingredients.
• Toss everything together until the vegetables and ramen mixture are evenly coated with the dressing.

Cooking Note:

For the best flavor, let the salad sit for at least 30 minutes in the refrigerator before serving. This allows the flavors to meld together and the ramen noodles to soften slightly while still retaining their crunch.

Serving Suggestions:

Ramen Noodle Salad is versatile and can be served as a side dish or a light main course. It pairs well with grilled meats, fish, or tofu. For a complete meal, serve it alongside grilled chicken skewers or a simple miso soup.

Tips:

1. Make-Ahead: This salad can be made a few hours ahead of time. Just add the toasted ramen noodle mixture right before serving to keep it crunchy.
2. Vegetable Variations: Feel free to add other vegetables like bell peppers, snap peas, or edamame for extra color and nutrition.
3. Protein Addition: Add cooked, shredded chicken, shrimp, or tofu to make the salad a more substantial meal.
4. Noodle Options: For a healthier twist, use whole grain or brown rice ramen noodles.
5. Herb Enhancement: Fresh herbs like cilantro or basil can add a fresh, vibrant flavor to the salad.

Nutritional Information (Per Serving, Approximate):

• Calories: 350
• Protein: 8g
• Sodium: 600mg

Conclusion:

Ramen Noodle Salad is a delightful and easy-to-make dish that offers a wonderful combination of textures and flavors. The crunchy ramen noodles and fresh vegetables, paired with a tangy, sweet dressing, create a salad that is both satisfying and refreshing. Perfect for any occasion, this salad is sure to become a favorite in your recipe collection. Enjoy this vibrant and delicious salad with family and friends, and savor every crunchy bite!

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