If you have been searching for a vibrant, flavorful, and texturally delightful salad, then this Crunchy Ramen Noodle Salad Recipe is exactly what your kitchen needs. This dish brings together the crispness of fresh cabbage with the irresistible crunch of toasted nuts, seeds, and crushed ramen noodles, all tied together by a tangy, slightly sweet Asian-inspired dressing. It’s a sensational blend of textures and tastes that effortlessly elevate any meal or make an excellent stand-alone treat that your whole family will adore.
Ingredients You’ll Need
With just a handful of simple yet carefully chosen ingredients, this salad comes together quickly without sacrificing flavor or texture. Each component adds its own magic, whether it’s the nuttiness, crunch, or the savory-sweet balance from the dressing.
- Ramen noodles (2 packages, 3 ounces each): Use any flavor but discard the seasoning packets to keep the salad perfectly balanced and not too salty.
- Sliced almonds (½ cup): Adds a lovely nutty crunch; toast them gently for maximum aroma.
- Sunflower seeds (½ cup): These provide extra crunch and a subtle earthiness.
- Sesame seeds (¼ cup): Tiny bursts of flavor that round out the nuts perfectly when toasted.
- Vegetable oil (½ cup): The neutral base for the dressing, helping all flavors blend beautifully.
- Rice vinegar (¼ cup): Adds that characteristic tang that brightens the entire salad.
- Soy sauce (¼ cup): Infuses a deep umami richness that harmonizes all ingredients.
- Honey (2 tablespoons): Provides a subtle sweetness that balances the acidity and saltiness.
- Garlic (2 cloves, minced): Adds a fragrant, savory punch.
- Fresh ginger (1 teaspoon, grated): Brings a fresh, zesty lift to the dressing.
- Red pepper flakes (¼ teaspoon, optional): For those who enjoy a gentle kick of heat.
- Shredded cabbage or coleslaw mix (4 cups): The crisp green base that makes the salad so refreshing.
- Green onions (2, thinly sliced): Add subtle onion flavor and a pop of color.
- Fresh cilantro (¼ cup, optional): For a fresh herbaceous note that brightens each bite.
How to Make Crunchy Ramen Noodle Salad Recipe
Step 1: Toast Nuts and Seeds
Begin by preheating your oven to 350°F (175°C). Spread the sliced almonds, sunflower seeds, and sesame seeds evenly on a baking sheet. Toast them for about 5 to 7 minutes, just until they turn lightly golden and release that irresistible nutty aroma. When done, remove them from the oven and let them cool. This step is crucial to amplify the texture and deepen the flavor of your crunchy ramen noodle salad recipe.
Step 2: Prepare Ramen Noodles
While your nuts and seeds are cooling, crush the ramen noodles. Simply place the entire dry noodle blocks into a resealable plastic bag and gently crush them using a rolling pin or the flat side of a meat mallet. Breaking the noodles into bite-sized crunchy pieces is what gives this salad that signature textural twist.
Step 3: Make the Dressing
Grab a medium bowl and whisk together the vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated ginger, and if you’re feeling adventurous, a pinch of red pepper flakes. This dressing is the heart of the Crunchy Ramen Noodle Salad Recipe, combining sweet, tangy, spicy, and savory notes that marry all the ingredients beautifully.
Step 4: Assemble the Salad
In your largest mixing bowl, combine the shredded cabbage or coleslaw mix, thinly sliced green onions, optional chopped cilantro, toasted nuts and seeds, and the crushed ramen noodles. Each element contributes layers of crunch and freshness that make this salad a true crowd-pleaser.
Step 5: Add Dressing
Pour your freshly whisked dressing over the salad and toss everything gently but thoroughly until every bite is well coated. This ensures the flavors are evenly distributed and the salad tastes just right.
Step 6: Chill and Serve
Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This chilling time allows the dressing to meld with the crunchy ingredients, making every forkful burst with irresistible flavor and delightful texture. Don’t skip this step—it takes the Crunchy Ramen Noodle Salad Recipe to the next level.
How to Serve Crunchy Ramen Noodle Salad Recipe
Garnishes
Sprinkle a few extra toasted sesame seeds or sliced almonds on top right before serving for added finesse and crunch. Freshly chopped cilantro can elevate the salad with another layer of aromatic complexity. You might also add thinly sliced red bell peppers or shredded carrots for a burst of vibrant color and subtle sweetness.
Side Dishes
This crunchy, flavorful salad pairs beautifully with grilled chicken, shrimp, or even a simple tofu stir-fry. It also works well as a refreshing complement to heavier Asian-inspired mains, balancing out richer dishes with its crisp, light nature.
Creative Ways to Present
Try serving this salad in individual lettuce cups or as a topping on steamed rice bowls for a fun twist. You can even crunch up extra ramen noodles on top just before serving to bring that fresh, crispy contrast back to life. Presentation is all about showcasing the variety of textures and colors that make this salad so unique and delightful.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and the dressing separately in airtight containers. Keep the salad refrigerated and toss it with the dressing only just before serving to maintain that signature crunch from the ramen noodles and toasted nuts.
Freezing
Because this salad relies on fresh crunchy ingredients and a delicate dressing, freezing is not recommended. The textures and flavors will sadly suffer from thawing, turning the salad soggy and unappealing.
Reheating
This salad is best enjoyed chilled or at room temperature. If you want to serve it later, simply refrigerate it and give it a gentle toss before plating. Avoid any reheating to keep the salad’s fresh, crisp character intact.
FAQs
Can I use flavored ramen noodles for this salad?
Yes, but be sure to discard the seasoning packets to prevent the salad from becoming too salty or overpowering. The salad’s dressing provides all the flavor balance needed.
Is this salad gluten-free?
Traditional ramen noodles usually contain wheat, so this salad is not gluten-free unless you substitute with gluten-free noodles or crunchy alternatives.
Can I make this salad vegan?
Absolutely! Just ensure your ramen noodles don’t contain any animal-derived ingredients, and use a plant-based sweetener like agave syrup instead of honey for the dressing.
How long can I store the Crunchy Ramen Noodle Salad Recipe in the fridge?
For best texture and flavor, consume it within 1 to 2 days when stored properly. Keep the dressing separate and add it only before serving to keep ingredients crisp.
Can I add other vegetables to this salad?
Definitely! Julienne carrots, thinly sliced bell peppers, or snap peas work wonderfully and add even more crunch and color to this already vibrant salad.
Final Thoughts
This Crunchy Ramen Noodle Salad Recipe is a fantastic way to breathe new life into your salad routine. It combines simplicity and elegance, making it an ideal dish for casual dinners, potlucks, or anytime you want a fresh and exciting side. Give it a try, and I promise it will become a treasured favorite in your recipe collection.
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Crunchy Ramen Noodle Salad Recipe
- Total Time: 52 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Crunchy Ramen Noodle Salad is a delightful mix of toasted nuts and seeds, crunchy crushed ramen noodles, and a tangy, flavorful dressing. Perfectly balanced with fresh cabbage, green onions, and optional cilantro, this salad is a refreshing and textured dish that can be served as a side or a light main.
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 to 7 minutes or until they become lightly golden and fragrant. Remove from the oven and let cool completely.
- Prepare Ramen Noodles: Place the uncooked ramen noodles in a resealable plastic bag. Using a rolling pin or the flat side of a meat mallet, gently crush the noodles into bite-sized pieces, ensuring they are not too fine to retain crunch.
- 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 using. Mix until the dressing is well combined and smooth.
- Assemble the Salad: In a large mixing bowl, combine the shredded cabbage or coleslaw mix, thinly sliced green onions, chopped fresh cilantro if using, cooled toasted nuts and seeds, and the crushed ramen noodles. Toss well to distribute the ingredients evenly.
- Add Dressing: Pour the prepared dressing over the salad mixture. Toss thoroughly until every ingredient is well coated with the flavorful 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 together. Serve the salad chilled for a refreshing and crunchy experience.
Notes
- To keep the ramen noodles crunchy, add them just before serving if you prefer to prepare the salad earlier without refrigeration.
- You can substitute any nuts or seeds based on your preference or availability.
- The salad can be customized by adding shredded carrots or bell peppers for extra color and nutrition.
- For a gluten-free version, use gluten-free ramen noodles or substitute with crushed gluten-free crackers.
- Adjust the amount of red pepper flakes according to your spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian-inspired
