Go Back
- 2 packages of instant ramen noodles (discard the seasoning packets) - 1 cup finely shredded green cabbage - 1 cup grated carrots - 1 red bell pepper, julienned (thinly sliced) - 1/2 cup green onions, chopped (reserve some for garnish) - 1/4 cup slivered almonds - 1/4 cup roasted sunflower seeds - 1/2 cup freshly chopped cilantro - 1/4 cup vegetable oil - 3 tablespoons rice vinegar - 3 tablespoons soy sauce (or tamari for a gluten-free option) - 1 tablespoon honey or maple syrup - 1 teaspoon sesame oil - Salt and pepper to taste You can switch the ramen noodles for whole wheat or rice noodles. If you want, use coleslaw mix instead of cabbage. You can add other veggies like cucumbers or snap peas for extra crunch. For the nuts, try walnuts or pecans if you prefer. If you need a gluten-free dressing, tamari works great. You can swap honey with agave syrup for a vegan option. Choosing fresh ingredients makes a big difference. Buy bright green cabbage and firm carrots. The bell pepper should be crisp and shiny. When picking green onions, look for ones with bright green tops. Fresh cilantro adds a nice flavor, so use it right before mixing. For the nuts and seeds, toasted versions add great taste. Remember to rinse the noodles in cold water to keep them firm and fresh. {{ingredient_image_2}} To start, boil a large pot of water. Once it bubbles, add the ramen noodles. Cook them for about 3 to 4 minutes. You want them al dente, not mushy. After cooking, drain the noodles and rinse them under cold water. This stops the cooking process and cools them down quickly. Set the noodles aside to cool completely. In a small bowl, mix together the vegetable oil, rice vinegar, soy sauce, and honey or maple syrup. Use a whisk to blend the ingredients well. Add a pinch of salt and pepper to taste. This dressing adds a nice balance of flavors to your salad. Grab a large mixing bowl. Add the shredded cabbage, grated carrots, julienned red bell pepper, and chopped green onions. Toss in the chopped cilantro, slivered almonds, and sunflower seeds. Stir gently to mix the veggies evenly. This blend gives your salad crunch and freshness. Now, add the cooled ramen noodles to the vegetable mix. Drizzle the dressing you made over the top. Toss everything together thoroughly. Make sure every piece is coated with the dressing. This step is key for great flavor. Cover the bowl with plastic wrap and chill the salad in the fridge for at least 30 minutes. This helps all the flavors meld together. Before serving, give the salad another toss. Taste it and adjust the seasoning with more salt, pepper, or a splash of vinegar if needed. By following these steps, you’ll create a crunchy, flavorful salad perfect for any occasion. To make the best dressing, mix the oils and vinegar first. Use a whisk to blend them well. This step helps the flavors come together. Then, add the soy sauce and honey. Whisk again until smooth. Taste it and adjust with salt or pepper. If you like a sweeter touch, add a bit more honey. For a twist, try adding some lime juice. This brings a bright flavor that pairs well with the salad. After cooking the ramen noodles, draining them is key. Rinse the noodles under cold water right away. This stops the cooking and keeps them from getting mushy. Spread them out on a plate to cool faster. Make sure they are completely cool before adding them to the salad. This step keeps your salad crisp and fresh. When serving the salad, choose a bright bowl to catch the eye. You can also use individual bowls for a fun touch. Just before you serve, toss the salad again to mix everything well. A sprinkle of extra green onions on top adds color. You might also add sesame seeds for a nice crunch. This makes the dish look and taste great! Pro Tips Cook Noodles Al Dente: Make sure to cook the ramen noodles just until they're al dente to maintain a perfect texture in the salad. Overcooked noodles can become mushy. Customize Your Veggies: Feel free to add or substitute any vegetables you prefer. Cucumber, snap peas, or even edamame can add great crunch and flavor! Let It Chill: Allowing the salad to chill for at least 30 minutes helps the flavors meld together, enhancing the overall taste. It's worth the wait! Garnish for Presentation: Always finish with a sprinkle of sesame seeds or extra chopped herbs. This not only elevates the look but also adds an extra layer of flavor. {{image_4}} You can add protein to your crunchy ramen noodle salad for more sustenance. Grilled chicken works well. Simply slice it thinly and toss it in. Tofu is also a great option. Use firm tofu, and pan-fry it until crispy for added texture. Shredded rotisserie chicken is another quick choice. It adds flavor and makes the salad heartier. For a vegetarian twist, skip the chicken and stick with tofu or chickpeas. You can also use edamame for a protein boost. If you want a vegan version, replace honey with maple syrup. This small change keeps the salad sweet without using animal products. Always check your sauces too. Some soy sauces are not vegan, so look for those labeled as such. Enhance flavors with your favorite spices and herbs. Adding some chili flakes can give a nice kick. You can also include fresh basil or mint for a bright touch. For a different twist, try adding sesame seeds or even a sprinkle of toasted coconut. These small changes can take the salad from good to great. Remember, experimenting is key! To store leftover Crunchy Ramen Noodle Salad, place it in an airtight container. Make sure to cover it tightly. This keeps your salad fresh and crisp. You can store it in the fridge for up to three days. However, the longer it sits, the softer the noodles and veggies will get. I recommend using glass containers or BPA-free plastic ones. Glass containers are great because they don’t absorb odors. They also make it easy to see what's inside. If you use plastic, choose containers that are microwave-safe if you plan to reheat. Always avoid metal containers as they can cause reactions with the dressing. You may not need to reheat this salad. It's best served cold. If you prefer it warm, take out what you want and heat it gently. Use a microwave for about 20-30 seconds, just until it's warm. After reheating, add a little extra dressing to bring back the flavor and moisture. Yes, you can make this salad ahead of time. Prepare the salad and dressing separately. This way, you keep the noodles and veggies crunchy. Mix them together right before serving. You can add many vegetables! Try cucumbers for a fresh crunch. Snap peas add a nice snap too. You can also use shredded broccoli or radishes for extra flavor and color. Yes, you can make a gluten-free dressing. Use tamari instead of soy sauce. This swap keeps the taste great without gluten. Check the labels to ensure all ingredients are gluten-free. This salad stays fresh for about 2-3 days in the fridge. Keep it in an airtight container. The veggies may soften over time, so enjoy it sooner for the best crunch! Absolutely! You can use rice noodles or soba noodles for a twist. Just be sure to adjust cooking times as needed. Each type offers a different texture and taste to your salad. You learned how to make a crunchy ramen noodle salad. We covered the ingredients, from fresh veggies to dressing tips. I shared easy steps to prepare your meal and helpful tricks for the best flavor. You can also explore variations and storage ideas to keep your salad fresh. It's simple to adapt your salad to fit your taste. Enjoy your creation and share it with others! Happy cooking!

Crunchy Ramen Noodle Salad

A refreshing and crunchy salad featuring ramen noodles and a variety of colorful vegetables, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Salad
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 packages instant ramen noodles (discard the seasoning packets)
  • 1 cup finely shredded green cabbage
  • 1 cup grated carrots
  • 1 red bell pepper julienned (thinly sliced)
  • 0.5 cup green onions, chopped (reserve some for garnish)
  • 0.25 cup slivered almonds
  • 0.25 cup roasted sunflower seeds
  • 0.5 cup freshly chopped cilantro
  • 0.25 cup vegetable oil
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • to taste salt and pepper

Instructions
 

  • Cook the Noodles: Bring a large pot of water to a rolling boil. Add the ramen noodles, cooking for 3-4 minutes or until they reach an al dente texture. Once done, drain the noodles and rinse them under cold water to halt the cooking process. Set aside to cool completely.
  • Prepare the Dressing: In a small mixing bowl, combine the vegetable oil, rice vinegar, soy sauce, honey (or maple syrup), and sesame oil. Whisk together until the ingredients are well blended, then season with a pinch of salt and pepper to taste.
  • Combine the Vegetables: In a large mixing bowl, add the shredded cabbage, grated carrots, julienned red bell pepper, chopped green onions, chopped cilantro, slivered almonds, and sunflower seeds. Stir gently to distribute the ingredients evenly.
  • Mix the Ingredients: Add the cooled ramen noodles to the vegetable mixture. Drizzle the prepared dressing over the salad and toss the mixture together thoroughly, ensuring everything is well-coated with the dressing.
  • Chill the Salad: For enhanced flavors, cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes prior to serving.
  • Final Touches: Just before serving, give the salad a robust toss again and taste for seasoning. Adjust with more salt, pepper, or a splash more vinegar based on your preference.

Notes

For an added touch, garnish with extra sliced green onions and a sprinkle of sesame seeds.
Keyword crunchy, ramen, salad, vegetarian