Looking for a fun, crunchy, and flavorful salad that’s both refreshing and satisfying? This Ramen Noodle Salad is the answer! It’s got that perfect balance of textures—crunchy noodles, crispy vegetables, and a savory dressing that ties everything together in a way that’ll have everyone asking for seconds. It’s perfect for potlucks, barbecues, or as a light lunch, and trust me, it’s a game-changer. So, grab your ingredients and get ready for a salad that’s anything but ordinary!
Why You’ll Love Ramen Noodle Salad
This isn’t just any salad—this one brings the fun! Here’s why it’s so special:
- Easy to Make: You don’t need to be a chef to pull this together. With just a handful of ingredients and a quick toss, you’ll have a salad that’s bursting with flavor and crunch. It’s that simple!
- Fresh and Flavorful: From the crispiness of the ramen noodles to the zingy dressing, every bite is full of fresh and exciting flavors. Plus, you can mix in all your favorite veggies for a customizable touch.
- Perfect for Any Occasion: Whether it’s a casual weekday lunch, a family gathering, or a BBQ, this salad fits right in. It’s a dish that works just as well as a side or a main.
- Crowd-Pleasing: People of all ages love this salad! The kids will dig the crunchy noodles, and the adults will enjoy the tangy dressing and vibrant flavors. It’s a salad that satisfies everyone.
Ingredients in Ramen Noodle Salad
This salad may be simple, but the flavors are anything but. Here’s what you’ll need:
- Ramen Noodles: The secret to this salad’s crunch. Break them into smaller pieces before tossing them in for that perfect bite.
- Shredded Cabbage: Adds a crisp, slightly sweet flavor that pairs perfectly with the noodles. You can use green or purple cabbage for extra color.
- Carrots: For an added crunch and a touch of sweetness. Grated or thinly sliced works best for this dish.
- Green Onions: These bring a fresh, slightly pungent flavor that cuts through the richness of the dressing.
- Toasted Almonds: The extra crunch you didn’t know you needed. They also add a wonderful nutty flavor that elevates the salad.
- Sunflower Seeds: A subtle nutty flavor and extra texture to keep things interesting.
- Dressing: The magic in this salad. It’s a blend of sesame oil, soy sauce, rice vinegar, sugar, and a little bit of pepper. Sweet, tangy, and savory all in one!
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get started on this easy, delicious salad:
Prep the Veggies: Start by shredding the cabbage, grating the carrots, and slicing the green onions. The fresher, the better, so take your time to chop everything neatly.
Toast the Almonds and Seeds: In a dry skillet over medium heat, toast the almonds and sunflower seeds until they’re golden brown and fragrant. This brings out their natural oils and flavor—don’t skip this step!
Break the Ramen Noodles: Open up your pack of ramen and discard the seasoning packet (unless you want to save it for another use). Break the ramen noodles into smaller pieces and set aside.
Make the Dressing: In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, sugar, and pepper. Taste and adjust the seasoning if you’d like—maybe a pinch of extra sugar for sweetness or a little more soy sauce for saltiness.
Assemble the Salad: In a large bowl, combine the cabbage, carrots, green onions, and ramen noodles. Pour the dressing over everything and toss it all together, making sure the noodles and veggies are well coated.
Add the Crunch: Top the salad with the toasted almonds and sunflower seeds. The crunch here is key to making this salad extra special.
Serve and Enjoy: Serve immediately for that perfect crunch or refrigerate for an hour to let the flavors meld together. Either way, this salad is sure to be a hit.
How to Serve Ramen Noodle Salad
This salad is delicious all on its own, but if you’re looking to serve it with something else, here are a few ideas:
- Grilled Meat: Pair this salad with grilled chicken, shrimp, or steak for a complete meal. The smoky flavor of grilled meat complements the freshness of the salad beautifully.
- Fried Tofu: For a vegetarian option, crispy fried tofu is a perfect match. It adds protein while still keeping the dish light and flavorful.
- Fresh Fruit: A side of fresh fruit like watermelon or pineapple will add a refreshing contrast to the tangy, savory salad.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Prep Ahead: You can prep the veggies and make the dressing ahead of time. Just toss everything together right before serving to keep that satisfying crunch.
- Adjust the Spice: Want a little heat? Add some red pepper flakes or a drizzle of sriracha to the dressing for a spicy kick.
- Dietary Adjustments: If you’re gluten-free, you can swap out the ramen noodles for rice noodles or another gluten-free option. You can also use tamari instead of soy sauce.
- Storage Tips: The salad is best served fresh, but you can store leftovers in an airtight container for up to 2 days. It will soften a bit as it sits, but the flavor will still be delicious!
- Double the Recipe: If you’re making this for a crowd, don’t hesitate to double the recipe. This salad is always a crowd-pleaser and is perfect for large gatherings.
FAQ Section
Q1: Can I use a different type of noodle?
A1: Yes! You can use any noodle you like—soba noodles, rice noodles, or even pasta can work in this salad. Just make sure to adjust the cooking time accordingly.
Q2: Can I make this salad ahead of time?
A2: You can prep the ingredients and store them separately until you’re ready to serve. Just toss everything together with the dressing when you’re ready to eat.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 2 days. The noodles might lose some crunch, but the flavor will still be fantastic.
Q4: Can I freeze this salad?
A4: Freezing isn’t recommended for this salad, as the texture of the noodles and veggies may change once thawed.
Q5: Can I make the dressing ahead of time?
A5: Absolutely! You can make the dressing up to 3 days in advance and store it in the fridge. Just give it a quick stir before using.
Q6: Can I make this salad without the nuts or seeds?
A6: Yes! You can skip the almonds and sunflower seeds if you prefer, or use any other nut or seed you like, such as cashews or pumpkin seeds.
Q7: Can I make this salad spicier?
A7: Yes! Add some chili flakes, hot sauce, or a chopped chili pepper to the dressing to give the salad a spicy twist.
Q8: Can I add other vegetables to this salad?
A8: Definitely! Cucumber, bell peppers, or even edamame would make a great addition to this salad.
Q9: Can I use a different type of vinegar?
A9: You can substitute the rice vinegar with apple cider vinegar or white wine vinegar, but it may slightly alter the flavor.
Q10: Can I serve this salad warm?
A10: This salad is best served cold, as the noodles and veggies are more refreshing that way, but if you prefer it warm, it’ll still be delicious!
Conclusion
This Ramen Noodle Salad is all about crunch, flavor, and simplicity. Whether you’re serving it at a BBQ, making it for lunch, or just craving something fresh and tasty, it’s sure to be a hit. So grab your ramen and get ready to dig into a bowl of deliciousness that’s perfect for any occasion!
Print
Ramen Noodle Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-American
Description
This Ramen Noodle Salad is a crunchy and flavorful salad with rotisserie chicken, green cabbage, almonds, sesame seeds, crunchy ramen noodles, and green onions, all tossed in a delicious homemade dressing. Perfect for a quick and satisfying meal.
Ingredients
- 2 tablespoons butter
- 2 (3 ounce) packages chicken Top Ramen noodles, crushed, raw (save flavor packets for dressing if desired)
- 1/2 cup slivered almonds
- 2 tablespoons sesame seeds
- 1 head green cabbage, shredded (about 10 cups)
- 2 cups diced rotisserie chicken
- 1/2 cup sliced green onions
For the Dressing:
- 1/2 cup oil (vegetable, canola, or olive)
- 1/4 cup white vinegar
- 1/2 cup sugar
- 2 chicken-flavored packets from ramen (optional)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil (more to taste)
- Salt and pepper to taste
Instructions
- In a large skillet, melt the butter and add the ramen noodles, slivered almonds, and sesame seeds. Cook for a few minutes, stirring occasionally, until everything is toasted.
- In a large bowl, combine the cabbage, chicken, green onions, and toasted ingredients.
- In a small bowl, whisk together the oil, vinegar, sugar, flavor packets (if using), soy sauce, and sesame seed oil.
- Right before serving, toss half of the dressing into the salad to avoid sogginess. Add more dressing as desired.
- Season with salt and pepper to taste.
Notes
- For a vegetarian option, omit the rotisserie chicken and add tofu or extra vegetables.
- If you prefer a spicier version, add a pinch of red pepper flakes to the dressing.
- The salad is best served fresh to maintain its crunchiness.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 10g
- Sodium: 450mg
- Fat: 15
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg