This Easy and Crunchy Ramen Noodle Salad is a fun mix of crispy noodles, colorful veggies, and a tasty dressing. It’s quick to make, making it perfect for busy days!
I love the crunch of those ramen noodles! It’s my go-to for potlucks, and everyone always asks for the recipe. You can’t go wrong with this simple, yummy dish!
Key Ingredients & Substitutions
Ramen Noodles: These are crucial for the crunch! Feel free to use any brand, but if you can’t find ramen, you can use other instant noodles or even broken linguine for a different texture.
Cabbage: Napa cabbage adds a softer crunch, but green cabbage works just as well. If you prefer, you can substitute with mixed greens or kale for a leafy twist!
Slivered Almonds: They provide a nice crunch and nutty flavor. If you have nut allergies, sunflower seeds or pumpkin seeds are great alternatives that still give you that crunch!
Vegetable Oil: For the dressing, you can use canola or light olive oil if you don’t have vegetable oil on hand. Each adds a subtly different flavor, so choose what you like best.
Vinegar: White vinegar works, but rice vinegar offers a milder taste. Apple cider vinegar is a great substitute too, giving the dressing a slightly fruity vibe.
How Do I Toast Nuts and Seeds Properly?
Toasting nuts and seeds enhances their flavor and adds crunch, making your salad even more delicious! Here’s how you can do it right:
- Use a dry skillet and heat it over medium heat.
- Add the slivered almonds and sesame seeds. Stir frequently to prevent burning.
- Once they’re golden and fragrant (usually 3-5 minutes), remove from heat immediately. Let them cool before adding them to the salad.
This method brings out the nuttiness and adds depth to your salad!
Easy and Crunchy Ramen Noodle Salad
Ingredients You’ll Need:
Main Ingredients:
- 2 packages (3 ounces each) ramen noodles (discard seasoning packets)
- 3 tablespoons slivered almonds
- 4 cups chopped napa cabbage or green cabbage
- 1 cup shredded carrots (optional, can add for extra color)
- 4 green onions, sliced thinly
- 1/4 cup chopped fresh chives
- 1/4 cup toasted sesame seeds
For the Dressing:
- 1/2 cup vegetable oil
- 1/4 cup white vinegar (or rice vinegar)
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare and 1 hour to chill in the refrigerator. In total, you’re looking at about 1 hour and 15 minutes from start to finish, which is mostly chilling time while you go on with your day!
Step-by-Step Instructions:
1. Prepare the Crunchy Ingredients:
Start by toasting the slivered almonds and sesame seeds. Heat a dry skillet over medium heat and add the almonds. Stir them frequently until they turn golden and fragrant (about 3-5 minutes). Be sure to keep an eye on them to prevent burning! Once done, remove them from the heat and let them cool.
2. Break the Ramen Noodles:
Open the ramen noodle packages and discard the seasoning packets. Using your hands, break the uncooked noodles into small, bite-sized pieces (about 1-inch chunks). Place these broken noodles into a large mixing bowl; this will be the base of your salad.
3. Add Toasted Nuts and Vegetables:
Now it’s time to build your salad! To the bowl with the broken ramen noodles, add in the toasted slivered almonds, toasted sesame seeds, chopped napa cabbage, shredded carrots (if you’re using them), green onions, and chives. This colorful mix adds crunch and flavor!
4. Make the Dressing:
In a separate bowl or jar, whisk together the vegetable oil, white vinegar (or rice vinegar), sugar, soy sauce, and a sprinkle of freshly ground black pepper. Mix well until the sugar is fully dissolved and everything is combined—this creamy dressing will bring your salad together!
5. Combine the Salad:
Pour the dressing over the noodle and vegetable mixture in your bowl. Gently toss everything together until all the ingredients are well-coated with the dressing. Be careful not to crush the noodles as you mix!
6. Chill and Serve:
Cover the salad and refrigerate it for at least 1 hour before serving. This chilling time allows the flavors to meld. The noodles will absorb some dressing but still stay crunchy, which is perfect!
7. Optional Garnish:
Just before serving, feel free to sprinkle some additional chopped chives or green onions on top for a burst of color and freshness. It makes the salad look even more inviting!
Enjoy this quick and crunchy Ramen Noodle Salad as a side dish or a light lunch. It’s a delicious way to enjoy a mix of flavors and textures!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Salad?
Absolutely! While cabbage and carrots are traditional, feel free to add or substitute with other crunchy veggies like bell peppers, cucumbers, or even snap peas for extra color and texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The noodles may soften, but the salad will still taste great! To refresh it, add a bit of extra dressing before serving.
Can I Make This Salad Ahead of Time?
Yes! This salad actually tastes better when it has had time to sit and mix flavors. You can prepare it a day in advance; just remember to keep it refrigerated and give it a gentle toss before serving.
What Can I Substitute for Ramen Noodles?
If you don’t have ramen noodles, you can use other types of instant noodles or even broken spaghetti or linguine. Just be sure to toast them for a similar crunch!
