If you’ve never had the pleasure of digging your fork into a bowl of Crunchy Ramen Noodle Salad, you’re truly in for a treat! This beloved dish brings together the irresistible crunch of toasted ramen noodles with a medley of colorful veggies, a sprinkle of seeds and nuts, and a sweet-savory Asian-inspired dressing that ties it all together. Whether you’re heading to a picnic, potluck, or just looking to brighten up your weekday meals, this salad is the ultimate crowd-pleaser—bright, bold, and bursting with flavor in every bite.
Ingredients You’ll Need
Each ingredient in this Crunchy Ramen Noodle Salad plays an important role—there’s no filler here! From the crispy noodle base to the vibrant veggies and zippy dressing, everything shines. Here’s what you’ll need, along with some tips for getting the most out of each one:
- Uncooked ramen noodles (2 packages): Discard the seasoning packets and break the noodles into bite-size pieces for that signature crunch.
- Sliced almonds (1/2 cup): These add extra crunch and a subtle, nutty flavor that pairs beautifully with the veggies.
- Sunflower seeds (1/2 cup): For a buttery, toasty note—use roasted for maximum flavor, but raw works in a pinch.
- Sesame seeds (1/4 cup): These tiny seeds pack a punch, adding both texture and a rich, earthy flavor.
- Green cabbage (1 small head, shredded): Crisp and refreshing, cabbage forms the perfect base for the salad.
- Green onions (4, sliced): Their mild bite adds freshness and a pop of color.
- Shredded carrots (1/2 cup): For natural sweetness and extra crunch—not to mention that gorgeous orange hue.
- Rice vinegar (1/3 cup): The key to a bright, tangy dressing—don’t substitute with plain vinegar for best results.
- Olive oil (1/3 cup): Gives the dressing richness and silkiness without overpowering the other flavors.
- Soy sauce (2 tablespoons): Adds a salty, umami depth that complements the sweet notes in the dressing.
- Honey (2 tablespoons): Just enough to balance out the tang and salt; swap for maple syrup for a vegan twist.
- Garlic powder (1/2 teaspoon): Rounds out the dressing and mingles beautifully with the soy sauce.
- Salt and pepper (to taste): To fine-tune the flavors just before serving—taste and adjust as needed.
How to Make Crunchy Ramen Noodle Salad
Step 1: Toast the Noodle Mix
Begin by preheating your oven to 350°F. Lightly break up the ramen noodles with your hands and scatter them onto a rimmed baking sheet, along with the sliced almonds, sunflower seeds, and sesame seeds. Toss them together so everything is mingling nicely in a single layer. Toast in the oven for 8 to 10 minutes. Make sure you stir them midway through—this encourages even browning and helps every crunchy bite get golden and fragrant. Once toasted, remove from the oven and set aside to cool completely. This step transforms those noodles from plain to completely crave-worthy!
Step 2: Prep the Vegetables
While your noodle mix is cooling, get out a large salad bowl and toss in the shredded green cabbage, sliced green onions, and shredded carrots. Using a sharp knife or mandoline makes quick work of the cabbage, and if you’re short on time, bagged shredded cabbage (or coleslaw mix) is a handy shortcut. These fresh veggies give the salad its vibrant color and sturdy crunch, ensuring every forkful is perfectly balanced.
Step 3: Whisk Together the Dressing
In a separate bowl, combine the rice vinegar, olive oil, soy sauce, honey, garlic powder, and a generous pinch of salt and pepper. Whisk until the honey dissolves and the mixture looks smooth and glossy. Taste the dressing and adjust the sweetness or saltiness to your liking. This tangy-sweet dressing brings the whole Crunchy Ramen Noodle Salad together in a way that keeps people coming back for seconds.
Step 4: Assemble the Salad
Once the toasted noodle mixture has cooled, add it to the bowl of fresh veggies. Give everything a gentle toss to distribute those crunchy pieces throughout. Pour the dressing evenly over the salad and use large tongs or salad servers to toss again, ensuring everything is evenly coated. Let the salad sit for at least 10 minutes—this gives the flavors time to meld, and just the right amount of crunchiness lingers in every mouthful.
How to Serve Crunchy Ramen Noodle Salad
Garnishes
A final flurry of extra green onions or a sprinkle of toasted sesame seeds right before serving adds another layer of freshness and crunch. You could even toss on a handful of chopped fresh cilantro or a squeeze of lime for a citrusy punch. This salad is all about that inviting appearance, so don’t hesitate to dress it up a little!
Side Dishes
Crunchy Ramen Noodle Salad is versatile enough to be both a star side and a main attraction. It’s fantastic alongside grilled chicken, salmon, or tofu, or nestled next to summery dishes like grilled corn, skewers, or dumplings at a picnic. If you’re hosting a potluck, bring this salad and watch it disappear faster than anything else on the table.
Creative Ways to Present
For an eye-catching presentation, serve portions in individual mason jars or shallow bowls, letting the colors and crunchy mix peek through. At bigger gatherings, fill lettuce cups with the salad for fun, hand-held snacks. Or, for weeknight lunches, pack it in meal-prep containers—just store the crunchy ramen topping separately to sprinkle on fresh before eating. The possibilities are endless, so have fun with it!
Make Ahead and Storage
Storing Leftovers
This salad tastes best on the day it’s made, but leftovers keep well for up to two days in the refrigerator. Store the crunchy ramen noodle mixture and the dressed veggies in separate airtight containers if you anticipate leftovers. This way, the noodles stay crisp and you get all the crunch every time you dig in.
Freezing
Freezing is not recommended for Crunchy Ramen Noodle Salad, as the fresh vegetables and toasted noodles can become soft and lose their vibrant texture once thawed. For optimal crunch and freshness, stick to fridge storage and make a fresh batch when cravings strike.
Reheating
No reheating required! In fact, this salad is meant to be enjoyed cold or at room temperature. If you’ve stored the components separately, simply toss them together and let the salad sit out for 10-15 minutes to take the chill off before serving. It’s an absolute time-saver and a dream for meal preppers.
FAQs
Can I add protein to Crunchy Ramen Noodle Salad?
Absolutely! Grilled chicken, roast tofu, or shelled edamame are wonderful additions for extra protein and heartiness. Just toss them in as you assemble the salad for an even more satisfying meal.
Is it possible to make this gluten free?
You can! Look for gluten free ramen noodles and a gluten free soy sauce (like tamari) at most grocery stores. The rest of the salad is naturally free from gluten, so substitutions are easy.
How far ahead can I prep this salad?
You can toast the noodle and seed mixture up to two days in advance and store it in an airtight container. Just assemble the salad and add the dressing shortly before serving for the best texture.
What are some tasty additions or mix-ins?
Try slivered red bell pepper, snap peas, chopped cilantro, or even mandarin orange segments for a sweet-tangy pop. This salad is wonderfully flexible, so feel free to make it your own!
Can I use another type Salad
Definitely! Napa cabbage or purple cabbage are delicious alternatives that bring unique color and flavor to your Crunchy Ramen Noodle Salad. Mix and match for extra texture and visual interest.
Final Thoughts
If you’re searching for a salad that’s as delicious as it is dazzling, look no further—Crunchy Ramen Noodle Salad wins every time. Give this recipe a try, get creative with your add-ins, and watch it become a fast favorite at your table. Go ahead and crunch away!
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Crunchy Ramen Noodle Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Crunchy Ramen Noodle Salad is a refreshing and flavorful Asian-inspired salad that combines crunchy toasted ramen noodles, nuts, seeds, and a tangy dressing with fresh cabbage and vegetables. It’s a perfect dish for potlucks, picnics, or as a light and satisfying meal on its own.
Ingredients
Ramen Noodle Mixture:
- 2 packages uncooked ramen noodles (discard seasoning packets)
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
Salad:
- 1 small head green cabbage (shredded)
- 4 green onions (sliced)
- 1/2 cup shredded carrots
Dressing:
- 1/3 cup rice vinegar
- 1/3 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 350°F.
- Toast Noodle Mixture: Break the ramen noodles into small pieces and spread them on a baking sheet along with the almonds, sunflower seeds, and sesame seeds. Toast in the oven for 8–10 minutes, stirring once, until golden and fragrant. Remove and let cool.
- Prepare Salad: In a large bowl, combine the shredded cabbage, green onions, and carrots.
- Make Dressing: In a separate bowl, whisk together the rice vinegar, olive oil, soy sauce, honey, garlic powder, and a pinch of salt and pepper.
- Combine Ingredients: Add the toasted noodle mixture to the cabbage and toss. Pour the dressing over the salad and mix well until everything is evenly coated.
- Let Sit: Let sit for at least 10 minutes before serving to allow the flavors to meld and the noodles to slightly soften while retaining crunch.
Notes
- You can prepare the toasted noodle and seed mixture in advance and store it separately until ready to serve to maintain crunch.
- Add grilled chicken or edamame for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (with Oven Toasting)
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
