This crunchy and colorful ramen noodle salad is a winner! It mixes crispy veggies with tasty noodles and a zesty dressing that will make your taste buds happy.
Don’t be surprised if this salad disappears at your next gathering! I like to sneak some for dinner – it’s easy and always a hit. Plus, it’s perfect for mixing and serving with friends!
Key Ingredients & Substitutions
Ramen Noodles: I like using regular ramen noodles, but if you’re gluten-free, there are rice or veggie ramen options available. Just make sure to check the cooking instructions since they may vary.
Cabbage: Napa cabbage is a great choice for its crispness, but green cabbage works just as well. If you want to mix it up, try adding some shredded kale or even arugula for a peppery flavor!
Almonds: I prefer sliced almonds for their nice crunch, but you can swap these for sunflower seeds or even walnuts if you prefer. Just ensure they’re toasted for added flavor.
Green Onions: These add a fresh flavor, but if you’re out, you could use red onion or chives for a different taste. Just chop them finely to keep the bite manageable!
Honey or Sugar: Feel free to use maple syrup or agave nectar as a sweeter option. If you want to skip the sweetener, a splash of orange juice can add a fruity touch too!
How Can I Toast Ramen Noodles and Almonds Without Burning Them?
Toasting ramen noodles and almonds is a key step that adds depth to your salad. Here’s how to do it right:
- Heat a dry skillet over medium heat. Make sure it’s hot but not too hot to avoid burning.
- Add the broken ramen noodles and almonds to the skillet and stir constantly for 3-5 minutes. Keep an eye on them, as they can burn quickly!
- Once they are golden brown and release a nutty smell, remove them from the heat immediately to cool.
- Let them sit for a moment before adding to your salad for the best crunch!
Toasting them enhances the flavors and gives a delicious crunch to your salad. Trust me, it’s worth the extra step!
Easy Best Ramen Noodle Salad
Ingredients You’ll Need:
Main Ingredients:
- 1 package (3 oz) ramen noodles (uncooked, broken into small pieces)
- 2 cups shredded cabbage (green or napa)
- 1/2 cup sliced almonds or slivered almonds
- 3 green onions, thinly sliced (plus extra for garnish)
- 1/2 cup chopped carrots (optional)
- 2 tablespoons toasted sesame seeds (optional)
For the Dressing:
- 1/4 cup vegetable oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing salad takes about 10 minutes of prep time and an additional 15 minutes for the flavors to meld before serving. It’s quick to prepare, making it an ideal dish for lunches, picnics, or parties!
Step-by-Step Instructions:
1. Toast the Noodles and Almonds:
Start by heating a dry skillet over medium heat. Add the broken ramen noodles and sliced almonds. Stir them frequently for about 3-5 minutes, or until they turn golden brown and smell toasty. Be careful not to burn them! Once toasted, remove them from the heat and let them cool.
2. Prepare the Salad Ingredients:
In a large mixing bowl, combine the shredded cabbage, sliced green onions, chopped carrots (if you’re using them), along with the cooled toasted ramen and almonds. If you have sesame seeds, toss them in as well! This colorful mix will add beautiful textures to your salad.
3. Make the Dressing:
In a small bowl, mix together the vegetable oil, apple cider vinegar, soy sauce, honey (or sugar), sesame oil, salt, and pepper. Whisk until everything is blended well and looks smooth!
4. Combine Everything:
Pour the dressing over the salad ingredients. Toss everything together well so that all the ingredients are evenly coated. The dressing will enhance the crunchiness of the noodles and veggies!
5. Let It Rest:
Allow the salad to sit for at least 15 minutes before serving. This time helps the flavors mingle and lets the noodles absorb some of the dressing while still maintaining a nice crunch.
6. Serve and Enjoy!
Before serving, give your salad a final toss and garnish it with extra green onions if you like. This salad can be served chilled or at room temperature, making it great for any occasion!
This ramen noodle salad is a delightful combination of crunch and flavor, sure to become a new favorite!
FAQ for Easy Best Ramen Noodle Salad
Can I Use Other Types of Noodles?
Absolutely! You can substitute the ramen noodles with other types like soba, udon, or even rice noodles. Just adjust the cooking time according to the package instructions for the noodles you choose, and toast them similarly for that crispy texture!
Can I Prepare This Salad in Advance?
Yes, you can! You can prepare the vegetables and the dressing a day ahead and keep them separate. Just combine them with the toasted noodles and almonds right before serving to maintain the crunchiness.
What Is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will soften a bit but will still be tasty. To refresh it, simply toss in a bit of extra dressing before serving.
Can I Make This Salad Vegan?
Yes! This salad can easily be made vegan by using maple syrup instead of honey and ensuring your soy sauce is gluten-free if needed. The flavors will remain delicious and satisfying without any animal products!
