Why You’ll Love This Recipe

This ramen salad is a wonderful combination of textures and flavors, from the crispy ramen noodles to the crisp vegetables. The dressing is a perfect balance of sweet, salty, and tangy, making it a standout dish for any occasion. It’s also highly customizable, allowing you to add or omit ingredients based on what you have on hand or your personal preferences. Plus, it comes together quickly, making it a perfect dish for a busy weeknight or a last-minute party offering.

Ingredients

  • 1 package ramen noodles (discard the seasoning packet)

  • 2 cups shredded cabbage

  • 1 cup shredded carrots

  • 1/2 cup sliced green onions

  • 1/2 cup slivered almonds (optional)

  • 1/4 cup sunflower seeds (optional)

  • 1/4 cup olive oil

  • 3 tablespoons apple cider vinegar

  • 3 tablespoons sugar

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 1/2 teaspoon crushed red pepper flakes (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Begin by cooking the ramen noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside to cool.

  2. In a large mixing bowl, combine the shredded cabbage, shredded carrots, and sliced green onions.

  3. In a separate small bowl, whisk together the olive oil, apple cider vinegar, sugar, soy sauce, sesame oil, and crushed red pepper flakes (if using).

  4. Add the cooled ramen noodles to the vegetable mixture, then pour the dressing over the top.

  5. Toss everything together until the noodles and vegetables are evenly coated.

  6. Sprinkle with slivered almonds and sunflower seeds, if desired.

  7. Serve immediately, or refrigerate for up to 1 hour before serving to allow the flavors to meld together.

Servings and Timing

This recipe serves about 4 to 6 people, depending on portion sizes. It takes approximately 15 minutes to prepare, with an additional 1 hour of refrigeration for the best flavor if desired.

Variations

  • Protein Addition: Add grilled chicken, shrimp, or tofu for a more substantial meal.

  • Vegetarian Version: Omit the slivered almonds and sunflower seeds for a nut-free version.

  • Noodles: Use soba noodles or another type of noodle if you prefer something other than traditional ramen.

  • Dressings: Experiment with different dressings like a tahini-based or peanut dressing for a different flavor profile.

Storage/Reheating

Ramen salad is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. If you store it for longer, the noodles might soften and lose their crunch, but the flavors will still be delicious. It is not recommended to reheat this salad as it’s meant to be served cold.

FAQs

1. Can I use cooked ramen noodles instead of raw ones?

Yes, you can use cooked ramen noodles. However, the crunchiness of raw noodles is part of the charm of this salad.

2. Can I make the ramen salad ahead of time?

You can prepare the vegetables and dressing ahead of time. Just wait until shortly before serving to add the noodles and the dressing to maintain their texture.

3. How can I make this salad spicier?

You can increase the amount of crushed red pepper flakes or add a drizzle of sriracha sauce to the dressing.

4. Can I use a different type of vinegar?

Yes, you can substitute apple cider vinegar with rice vinegar or white vinegar for a different flavor profile.

5. Is this salad gluten-free?

Traditional ramen noodles contain gluten, so it’s not gluten-free. However, you can use gluten-free noodles or rice noodles as an alternative.

6. Can I skip the sugar in the dressing?

Yes, you can omit the sugar if you prefer a less sweet dressing. Consider adding a bit more vinegar to balance the flavors.

7. How long will the ramen salad last in the fridge?

It can last up to 2 days in the refrigerator, though it’s best enjoyed within the first 24 hours for the best texture.

8. Can I add other vegetables to the salad?

Absolutely! Feel free to add vegetables like bell peppers, cucumbers, or even edamame for added variety and crunch.

9. Can I make this salad without oil?

Yes, you can use a light vinaigrette or skip the oil entirely if you prefer a lower-fat version.

10. Can I add fruit to the salad?

For a fun twist, you can add fruits like mandarin oranges or sliced apples for a sweet contrast to the savory dressing.

Conclusion

This ramen salad is the perfect dish for any occasion, combining fresh, crisp vegetables with savory ramen noodles in a tangy, flavorful dressing. Whether you’re serving it at a barbecue, potluck, or just as a quick lunch, it’s sure to be a crowd-pleaser. Feel free to customize it to suit your tastes, and enjoy the delicious crunch in every bite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ramen Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mia
  • Total Time: 20 minutes
  • Yield: 4-6 servings
  • Diet: Vegetarian
Print Recipe

Description

Ramen salad is a refreshing and crunchy dish combining vegetables, savory ramen noodles, and a tangy dressing. Perfect for a light lunch or as a side dish at barbecues or picnics.

Ingredients

1 package ramen noodles (discard the seasoning packet)

2 cups shredded cabbage

1 cup shredded carrots

1/2 cup sliced green onions

1/2 cup slivered almonds (optional)

1/4 cup sunflower seeds (optional)

1/4 cup olive oil

3 tablespoons apple cider vinegar

3 tablespoons sugar

1 tablespoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Cook the ramen noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
  2. In a large mixing bowl, combine the shredded cabbage, shredded carrots, and sliced green onions.
  3. In a separate small bowl, whisk together the olive oil, apple cider vinegar, sugar, soy sauce, sesame oil, and crushed red pepper flakes (if using).
  4. Add the cooled ramen noodles to the vegetable mixture, then pour the dressing over the top.
  5. Toss everything together until the noodles and vegetables are evenly coated.
  6. Sprinkle with slivered almonds and sunflower seeds, if desired.
  7. Serve immediately, or refrigerate for up to 1 hour before serving to allow the flavors to meld together.

Notes

  1. For added protein, you can include grilled chicken, shrimp, or tofu.
  2. For a vegetarian version, omit the slivered almonds and sunflower seeds for a nut-free option.
  3. Feel free to use soba noodles or any other noodles instead of traditional ramen.
  4. Experiment with different dressings like tahini-based or peanut dressings.
  5. This salad is best served fresh but can be stored in the fridge for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 200
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star