This Easy Crunchy Ramen Noodle Salad is a fun mix of flavors and textures! With crispy noodles, fresh veggies, and a tasty dressing, it’s perfect for a quick meal or a picnic.
I love how the noodles add a nice crunch! You can whip this up in no time, and it always gets smiles. Plus, it’s a great way to use up any vegetables you have lying around!
Key Ingredients & Substitutions
Ramen Noodles: Instant ramen noodles are usually the star here! You can use any flavor, just toss the seasoning packets. For gluten-free options, gluten-free ramen or rice noodles work well too.
Cabbage: I like using both green and purple cabbage for color and crunch. If you don’t have purple cabbage, use more green. You can also toss in coleslaw mix if you’re short on time.
Carrots: Shredded carrots add sweetness and color. If you have baby carrots, just chop them up, or use frozen shredded carrots for convenience.
Almonds: Toasted sliced almonds give a nice crunch. If you’re not a fan, walnuts or sunflower seeds are excellent substitutes. My preference is to use both for extra texture!
Dressing: Vegetable oil is versatile, but you could use olive oil for a different flavor. For a tangy twist, try apple cider vinegar instead of white vinegar.
How Do You Ensure the Best Crunch in Your Salad?
Keeping your salad crunchy is crucial! Start by toasting the ramen noodles and nuts. This not only adds flavor but gives them a delightful crunch. Here’s how:
- Break noodles into bite-sized pieces before toasting.
- Toast the nuts in a dry skillet over medium heat until golden. Just watch them closely to avoid burning!
Once you combine everything, toss the salad gently with the dressing. Let it rest for about 10 minutes before serving. This way, flavors marry without softening the noodles too much. Enjoy your crunchy creation!
Easy Crunchy Ramen Noodle Salad
Ingredients:
- 2 packages (3 oz each) instant ramen noodles (discard seasoning packets)
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots (or julienned)
- 4 green onions, sliced
- 1/2 cup sliced almonds, toasted
- 1/2 cup sunflower seeds (optional)
For the Dressing:
- 1/4 cup vegetable oil (or canola oil)
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- Salt and pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. You’ll spend a few minutes breaking the noodles and prepping the veggies, plus a little time to toast the nuts. The great part is, you can let it chill in the fridge, making it a perfect dish for busy days!
Step-by-Step Instructions:
1. Prepare the Dry Noodles and Nuts:
Break the ramen noodles into roughly 1-inch pieces and set them aside. In a dry skillet over medium heat, toast the sliced almonds and sunflower seeds for about 3-5 minutes, stirring frequently until they are lightly golden. Once they are toasted, let them cool.
2. Combine the Salad Ingredients:
In a large mixing bowl, combine the broken ramen noodles, shredded green and purple cabbage, shredded carrots, sliced green onions, and the cooled toasted almonds and sunflower seeds. Mix everything gently with your hands or a big spoon; this way, all the colorful ingredients get to know each other!
3. Make the Dressing:
In a small bowl, whisk together the vegetable oil, white vinegar, sugar, soy sauce, sesame oil, salt, and pepper until everything is well mixed and the sugar dissolves. This dressing is what brings all the flavors together!
4. Toss and Serve:
Pour the dressing over the salad and toss everything gently to coat the ingredients well. Be careful not to break up the noodles too much! Let the salad rest for about 10 minutes before serving to allow the flavors to meld while keeping the crunchy texture, which is what we love.
5. Optional Garnish:
For a little extra flair, you can garnish the salad with more sliced green onions or chopped cilantro right before serving. It adds color and extra flavor!
Enjoy this refreshing and crunchy ramen noodle salad as a delightful side dish or a light meal on its own!
Frequently Asked Questions (FAQ)
Can I Use Different Noodles?
Yes! While instant ramen noodles work best for their crunchiness, you can use other types like soba or udon noodles. Just make sure to cook them al dente so they maintain some firmness!
How Do I Store Leftover Salad?
To keep the salad fresh, store any leftovers in an airtight container in the fridge. It’s best enjoyed within 1-2 days. If you can, keep the dressing separate until ready to serve to maintain the crunch of the noodles!
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare all the salad ingredients and dressing separately up to a day in advance. Just combine them when you’re ready to serve to keep the noodles and veggies crunchy!
What Vegetables Can I Add?
This salad is super versatile! Feel free to add diced bell peppers, grated zucchini, or even snap peas for extra crunch. Just chop them up to similar sizes for even distribution!
