This Crunchy Ramen Noodle Salad is more than just a side dish; it’s a delightful explosion of flavors and textures that will elevate any meal or gathering. The crispy ramen noodles serve as a fantastic base, while the fresh, crisp vegetables and crunchy nuts create a salad full of surprises. Ideal for summer barbecues, potlucks, or even as a light lunch, this salad embraces simplicity without sacrificing flavor. With its tangy dressing and vibrant colors, the Crunchy Ramen Noodle Salad is not only visually appealing but also incredibly satisfying, making each bite a treat.
Preparing this dish is as easy as it is rewarding. Within just 22 minutes, you’ll have a refreshing salad that delights the palate without demanding too much time in the kitchen. This recipe is perfect for those looking for a vegetarian option packed with nutrients and flavor, ensuring it fits right into various dietary preferences. With its potential for customization and improvisation, you can make the Crunchy Ramen Noodle Salad your own by personalizing toppings and ingredients.
Why You’ll Love This Crunchy Ramen Noodle Salad
- Quick and Easy: Ready in just 22 minutes, making it perfect for busy days or last-minute gatherings.
- Flavorful and Fun: The combination of crunchy noodles, nuts, and fresh veggies creates an exciting medley of flavors.
- Versatile: Easily adaptable with your favorite toppings or seasonal ingredients.
- Great Make-Ahead Option: Prepare it in advance for potlucks or picnics without losing freshness.
- Nutritious: Packed with fresh vegetables and healthy fats from nuts and seeds, this salad is nourishing and satisfying.
Preparation Phase & Tools to Use
Before diving into the delightful world of flavors that this Crunchy Ramen Noodle Salad offers, it’s essential to prepare your kitchen and gather the necessary tools. Start by selecting a large mixing bowl for combining the salad ingredients and a separate bowl for whisking the dressing. A skillet is crucial for toasting the ramen noodles and nuts — ensure you have one that can withstand medium heat. To make the prep easier, have some measuring cups and spoons handy for accurate ingredient measurements as well as a sharp knife and cutting board for chopping vegetables. Don’t forget to wash and dry your vegetables thoroughly to enhance their freshness and crispness in the salad.
Ingredients
- 2 packages (3 ounces each) ramen noodles (discard seasoning packets)
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds
- 1 tablespoon sesame seeds
- 1 tablespoon butter
- 1/2 head green cabbage (shredded)
- 1/2 head purple cabbage (shredded)
- 4 green onions (sliced)
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/3 cup rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon soy sauce
- 1/2 cup vegetable oil
- Salt and pepper to taste
Instructions
Step 1: Toast the Toppings
Begin by preheating your skillet over medium heat. Take the ramen noodles and break them into smaller, bite-sized pieces. Add the broken noodles along with the butter, sliced almonds, sunflower seeds, and sesame seeds into the hot skillet. Stir these ingredients frequently for about 5 to 7 minutes until they turn golden and mouth-wateringly fragrant. This step enhances their flavors and adds a satisfying crunch to your salad. Once the mixture is beautifully toasted, remove it from the heat and set it aside to cool.
Step 2: Prepare the Vegetables
While your toppings cool, grab a large mixing bowl and combine the shredded green cabbage, shredded purple cabbage, sliced green onions, shredded carrots, and chopped cilantro. The color and texture of these vegetables create a vibrant base for your salad, and the fresh ingredients will ensure each bite is bursting with flavor. Toss the vegetables gently to mix them well and create a colorful medley that forms the heart of your Crunchy Ramen Noodle Salad.
Step 3: Make the Dressing
In a separate medium bowl, whisk together the rice vinegar, granulated sugar, soy sauce, and vegetable oil. Mix the ingredients until the sugar has completely dissolved. This dressing is essential for bringing all the flavors together in your salad, adding a zesty tang that balances beautifully with the crunch of the vegetables and toppings. Pour the dressing over the chopped vegetable mixture and toss it all together until everything is evenly coated. The dressing should not only flavor the salad but also help to soften the vegetables slightly, making them more enjoyable to eat.
Step 4: Combine and Serve
Just before you are ready to serve the salad, add the cooled ramen mixture gently to the bowl with the dressed vegetables. This timing is key, as the noodles remain crisp, adding a delightful crunch. Toss everything together once more, being careful not to crush the delicate noodles. Season with salt and pepper to taste, adjusting according to your preference to elevate the overall flavor.
Variations
- Protein: Add cooked shredded chicken, tofu, or chickpeas for a heartier version.
- Vegetables: Incorporate bell peppers, snap peas, or cucumber for added crunch and nutrient diversity.
- Spices: Experiment with adding crushed red pepper or garlic powder for a subtle kick.
Cooking Notes
- For a different texture, try toasting the ramen noodles in the oven instead of a skillet.
- Make sure to adjust the sweetness of the dressing according to your taste, especially if you prefer a tangier flavor.
Serving Suggestions
- Serve this salad chilled for a refreshing summer dish.
- Pair it with grilled meats or vegetable skewers for a balanced meal.
Tips
- Prepare the salad ingredients ahead of time and only assemble before serving to maintain the crunchiness of the ramen noodles.
- Feel free to make the dressing a day in advance to allow the flavors to meld, but keep the salad components separate until ready to serve.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
Nutritional Information
- Calories: Approximately 250 per serving
- Protein: 5 grams
- Sodium: 250 mg
FAQs
How can I store the leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. However, the ramen may lose its crunch over time.
Can I make this salad vegan?
Yes, simply omit the butter or use a plant-based substitute, and ensure your soy sauce is gluten-free if needed.
What can I use instead of ramen noodles?
You can substitute with any crunchy noodle-like snack or even roasted chickpeas for a different twist.
Can I add fruits to the salad?
Absolutely! Fruits like mandarin oranges or sliced apples can add a delightful sweetness to your salad.
Conclusion
The Crunchy Ramen Noodle Salad is not just a meal; it’s an experience that brings joy to every bite. With its delightful combination of flavors and textures, this recipe is bound to become a staple in your kitchen. Embrace the simplicity of this dish, whether you’re making it for a gathering or a simple meal at home. Feel free to experiment with variations, adding your favorite toppings or ingredients. We’d love to hear about your experiences and any modifications you tried in the comments below. Make sure to share this recipe with friends and family so they can also enjoy the vibrancy of the Crunchy Ramen Noodle Salad!
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Crunchy Ramen Noodle Salad
- Total Time: 22 minutes
- Yield: 6 servings 1x
Description
This Crunchy Ramen Noodle Salad is more than just a side dish; it’s a delightful explosion of flavors and textures that will elevate any meal or gathering.
Ingredients
- 2 packages (3 ounces each) ramen noodles (discard seasoning packets)
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds
- 1 tablespoon sesame seeds
- 1 tablespoon butter
- 1/2 head green cabbage (shredded)
- 1/2 head purple cabbage (shredded)
- 4 green onions (sliced)
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/3 cup rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon soy sauce
- 1/2 cup vegetable oil
- Salt and pepper to taste
Instructions
- Begin by preheating your skillet over medium heat. Take the ramen noodles and break them into smaller, bite-sized pieces. Add the broken noodles along with the butter, sliced almonds, sunflower seeds, and sesame seeds into the hot skillet. Stir these ingredients frequently for about 5 to 7 minutes until they turn golden and mouth-wateringly fragrant.
- While your toppings cool, grab a large mixing bowl and combine the shredded green cabbage, shredded purple cabbage, sliced green onions, shredded carrots, and chopped cilantro. Toss the vegetables gently to mix them well.
- In a separate medium bowl, whisk together the rice vinegar, granulated sugar, soy sauce, and vegetable oil until the sugar has completely dissolved. Pour the dressing over the chopped vegetable mixture and toss until everything is evenly coated.
- Just before you serve, add the cooled ramen mixture gently to the bowl with the dressed vegetables. Toss everything together, careful not to crush the delicate noodles.
Notes
Store any leftover salad in an airtight container in the fridge for up to 3 days. However, the ramen may lose its crunch over time.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
Nutrition
- Calories: 250 kcal
- Sodium: 250 mg
- Protein: 5 g