Crunchy Ramen Noodle Salad Recipe

Introduction

Say hello to your new favorite side dish! This crunchy ramen noodle salad is a delicious, easy-to-make recipe bursting with vibrant flavors and satisfying textures. It perfectly blends crisp cabbage, green onions, and a sweet sesame dressing with an irresistible toasted ramen noodle crunch. This salad offers a wonderful balance of fresh ingredients and delightful crispiness, making it a standout side dish for any meal. You’ll love how simple yet impressive this ramen noodle salad truly is.

Why You’ll Love This Ramen Noodle Salad

• Quick and Effortless Preparation: This recipe comes together in minutes, perfect for busy weeknights or last-minute potlucks.
• Irresistible Crunchy Texture: The toasted ramen noodles, almonds, and sesame seeds create a fantastic textural experience you will crave.
• Versatile for Various Occasions: Serve this ramen noodle salad as a light lunch, a vibrant side dish, or a crowd-pleasing addition to any gathering.
• Family-Friendly, Crowd-Pleasing: Even picky eaters enjoy the sweet and savory flavors and the fun crunch of this Asian-inspired noodle salad.
• Perfect Make-Ahead Option: Prepare the components in advance and assemble right before serving for ultimate freshness and crunch.

Ingredients

Crafting this delicious ramen noodle salad requires a few simple ingredients, easily found at any grocery store. These components combine to create a perfect balance of fresh crispness and savory sweetness.

For the Salad:

• 1 ½ lbs Napa Cabbage: About 8-10 cups, finely shredded for the best texture. Beyond its crisp texture, Napa cabbage also offers various nutritional advantages.
• 1 Bunch Green Onions: About ½ cup, thinly sliced, adding a mild oniony bite.
• 3 Ounce Package Ramen Noodles: Crushed, with the seasoning packet removed (discard or save for another use). These form the signature crunch.
• ½ cup Slivered Almonds: Toasted, contributing nutty flavor and extra crunch.
• 3 tablespoons Sesame Seeds: Toasted, enhancing the Asian-inspired profile.
• Optional: Shredded carrots, diced bell peppers, or snow peas for extra color and nutrients.

For the Sweet Sesame Dressing:

• ½ cup Light Olive Oil: Or any neutral-flavored oil like canola or vegetable oil.
• ¼ cup Plain White Vinegar: Or apple cider vinegar, providing a tangy base.
• ½ cup Granulated Sugar: Or your preferred sweetener, balancing the tang and soy.
• 2 tablespoons Low-Sodium Soy Sauce: Or tamari, for umami depth.
• A Touch of Sesame Oil: For an authentic, aromatic sesame flavor.
• Optional: A tiny pinch of grated fresh ginger or garlic for extra zing.

Notes & Substitutions

Feel free to customize your ramen noodle salad with these easy swaps. You can easily adapt this recipe to suit your preferences or what you have on hand.

• Cabbage alternatives: Red cabbage, savoy cabbage, or a pre-made coleslaw mix work wonderfully.
• Noodle options: For a different texture, try gluten-free ramen noodles, crushed chow mein noodles, or even crispy fried wonton strips.
• Nut variations: Cashews, peanuts, or sunflower seeds can replace almonds. Always toast them for the best flavor.
• Sweetener choices: Honey, maple syrup, or a sugar substitute can be used instead of granulated sugar. Adjust to taste.
• Soy sauce alternatives: Coconut aminos or a gluten-free tamari maintain the savory depth for specific dietary needs.

Equipment

Gathering your tools before you start makes cooking much smoother. This ramen noodle salad requires only a few basic kitchen items.

• Large mixing bowl: Essential for combining all the salad ingredients.
• Skillet or baking sheet: For toasting the ramen noodles, almonds, and sesame seeds.
• Whisk or jar with lid: To emulsify the dressing until perfectly blended.
• Cutting board and knife: For prepping the cabbage and green onions.
• Measuring cups and spoons: For accurate ingredient quantities.

Instructions

Creating this delightful ramen noodle salad is straightforward, even for beginners. Follow these simple steps for a truly delicious result.

1. Prepare the Crunchy Topping: Melt 2 tablespoons of butter in a large skillet over medium heat. While the butter melts, crush the 3-ounce ramen noodle block directly in its package. Remove and discard the seasoning packet. Add the crushed ramen noodles, ½ cup slivered almonds, and 3 tablespoons sesame seeds to the melted butter in the skillet. Sauté, stirring frequently, for 5-7 minutes, until the noodle mixture turns a beautiful golden brown. Transfer the toasted mixture to a plate and spread it out. Let it cool completely to ensure maximum crunch for your ramen noodle salad.
2. Make the Dressing: In a jar with a tight-fitting lid, or a small bowl, combine ½ cup light olive oil, ¼ cup plain white vinegar, ½ cup white sugar, and 2 tablespoons low-sodium soy sauce. Add a tiny splash of sesame oil for an aromatic boost. If using, you can also add a pinch of grated ginger or garlic here. Secure the lid on the jar and shake vigorously, or whisk in a bowl, until the sugar has fully dissolved and the dressing is well combined. Taste and adjust the seasoning if needed; you might prefer it a bit sweeter or tangier.
3. Prepare the Vegetables: Finely shred the 1 ½ lbs Napa cabbage until you have about 8-10 cups. Thinly slice the entire bunch of green onions, which should yield approximately ½ cup. If you are adding optional vegetables like shredded carrots or diced bell peppers, prepare them now. Place the shredded cabbage and sliced green onions into a large mixing bowl, ready for assembly.
4. Assemble the Salad: Add the completely cooled ramen noodle crunch mixture to the large mixing bowl with the cabbage and green onions. This is where the magic happens for your ramen noodle salad. Pour the prepared sweet sesame dressing over the salad ingredients. Using large salad tongs, gently toss everything together until the vegetables and crunchy topping are evenly coated with the dressing. Avoid over-tossing, which can bruise the cabbage.
5. Serve Immediately: For the very best texture and crunch, serve your delicious ramen noodle salad right away. The crispy noodles are at their peak when freshly dressed. Enjoy this vibrant and flavorful dish as a main course or a fantastic side.

Pro Tips & Troubleshooting

Mastering this ramen noodle salad is simple with a few expert tricks. These tips help ensure a perfect outcome every time.

• Preventing Soggy Salad: The golden rule for crunch is to add the dressing and the toasted ramen mixture just before serving. Understanding the food science behind this helps ensure your salad remains delightfully crisp. This keeps everything perfectly crispy.
• Perfectly Toasted Crunch: Toast your ramen noodles, almonds, and sesame seeds over medium heat. Watch them carefully and stir frequently to prevent burning; they can brown quickly.
• Meal Prep Tips: You can prepare the dressing and toast the crunch mixture several days in advance. Store them separately in airtight containers. Shred your cabbage the day before as well.
• Flavor Adjustment: Always taste the dressing and adjust. You might like more sugar for sweetness, more vinegar for tang, or more soy sauce for saltiness in your ramen noodle salad.
• Don’t Overdress: Start by adding about three-quarters of the dressing, then toss. Add more only if needed. Too much dressing can make the salad heavy.

Serving, Storage & Variations

This versatile ramen noodle salad shines on its own but also pairs beautifully with other dishes. Explore these options to make it your own.

• Serving Suggestions: This crunchy salad is an excellent accompaniment to grilled chicken, baked salmon, pan-seared fish, or marinated tofu. It also makes a fantastic light lunch or picnic item.
• Storage: For optimal crunch, store any dressed ramen noodle salad for up to one day in an airtight container in the refrigerator. The noodles will soften over time. Undressed components (cabbage mix, crunch mix, dressing) can be stored separately for 3-4 days.
• Protein Boost: Easily transform this side into a main course by adding cooked, shredded chicken, grilled shrimp, pan-fried tofu, or edamame.
• Vegetable Boost: Incorporate even more goodness with broccoli slaw, snap peas, thinly sliced radishes, or water chestnuts.
• Spice It Up: If you enjoy a bit of heat, add a dash of sriracha, a pinch of red pepper flakes, or a tablespoon of chili-garlic sauce to the dressing.
• Gluten-Free Version: Use gluten-free ramen noodles and substitute regular soy sauce with tamari or coconut aminos for a delicious gluten-free ramen noodle salad.

Nutrition

This ramen noodle salad offers a delightful balance of fresh vegetables and flavorful dressing. While specific nutritional values can vary based on exact ingredients and portion sizes, it generally provides a good source of vitamins from the cabbage and healthy fats from the nuts and olive oil. Remember, adding optional proteins or other vegetables will alter the nutritional profile. This information is a general estimate; for precise values, consider using a nutrition calculator with your specific ingredients.

Values are approximate and may vary based on ingredients used.

FAQ

Find quick answers to common questions about making this fantastic ramen noodle salad.

• Can I make ramen noodle salad ahead of time?
  Yes, you can! Prepare the dressing, toast the ramen mixture, and chop the vegetables separately. Combine all components just before serving for the best crispness.
• What kind of ramen noodles should I use?
  Use any standard instant ramen noodle block. Discard the seasoning packet, as you’ll be making your own fresh, flavorful dressing for the ramen noodle salad.
• Is this salad healthy?
  This salad offers fresh vegetables and healthy fats. You can enhance its health profile by reducing sugar, using low-sodium soy sauce, and adding lean protein like chicken.
• Can I make it vegetarian/vegan?
  Absolutely! This recipe is already vegetarian. To make it vegan, ensure your ramen noodles do not contain egg, and simply substitute butter with a plant-based alternative when toasting.
• How long does ramen noodle salad last?
  For optimal crunch, serve immediately. Dressed salad can be stored in the refrigerator for up to one day, though the noodles will soften. Undressed components last 3-4 days.

Conclusion

You’ve just discovered how simple and rewarding it is to create a truly spectacular crunchy ramen noodle salad. With its perfect blend of crisp textures, sweet and savory dressing, and vibrant fresh vegetables, this dish is guaranteed to become a family favorite. It’s an ideal choice for quick meals, impressive potlucks, or simply adding a burst of flavor to your everyday routine. So, go ahead and whip up this easy recipe tonight – your taste buds will thank you!

A vibrant, crunchy ramen noodle salad made with shredded Napa cabbage, green onions, and a sweet sesame soy dressing. Toasted ramen noodles, almonds, and sesame seeds add irresistible texture. Perfect as a quick side or a potluck favorite.

Print Recipe Pin Recipe

Course: Salad, Side Dish

Cuisine: Asian-Inspired, Potluck, Vegetarian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs Napa cabbage, finely shredded (about 8-10 cups)
• 1 bunch green onions, thinly sliced (about 1/2 cup)
• 1 package ramen noodles, 3 oz, crushed, seasoning packet discarded
• 1/2 cup slivered almonds
• 3 tablespoons sesame seeds
• 2 tablespoons butter (for toasting)
• 1/2 cup light olive oil (or neutral oil)
• 1/4 cup white vinegar (or apple cider vinegar)
• 1/2 cup granulated sugar
• 2 tablespoons low-sodium soy sauce
• splash of sesame oil
• optional: grated ginger or garlic

Equipment

• Large Skillet For toasting ramen mixture
• Large mixing bowl For assembling the salad
• Jar or bowl + whisk For dressing
• cutting board and knife For prepping vegetables
• Measuring Cups and Spoons

Method

 

1. In a skillet over medium heat, melt butter. Add crushed ramen noodles, almonds, and sesame seeds. Sauté 5-7 minutes until golden and fragrant. Spread out on a plate and cool completely.
2. In a jar or bowl, combine olive oil, vinegar, sugar, soy sauce, sesame oil, and optional ginger or garlic. Shake or whisk until emulsified and sugar is dissolved.
3. Shred cabbage and slice green onions. Place in a large mixing bowl.
4. Add the cooled ramen crunch mix to the cabbage and green onions. Pour dressing over. Toss gently to combine and coat all ingredients evenly.
5. Serve immediately to enjoy maximum crunch. Best consumed fresh after tossing.

Notes

Toast ramen, almonds, and sesame seeds just before serving to keep crunch. Prepare dressing and chop veggies ahead, but only combine everything right before eating. Add protein like chicken or edamame for a heartier salad. Use tamari for gluten-free.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com