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- 2 packages of instant ramen noodles (without the seasoning packets) - 1 cup shredded green cabbage - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1/2 cup green onions, chopped - 1/4 cup slivered almonds - 1/4 cup sunflower seeds - 1/2 cup freshly chopped cilantro These ingredients are key for a crunchy and fresh salad. The ramen noodles add texture. Fresh veggies provide color and flavor. Nuts and seeds give that satisfying crunch. - 1/4 cup vegetable oil - 3 tablespoons rice vinegar - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon honey or maple syrup - 1 teaspoon sesame oil - Salt and pepper to taste The dressing brings everything together. It adds zest and depth. The sweetener balances the tangy flavors. You can adjust the salt and pepper to suit your taste. - Additional sesame seeds - Extra green onions - Fresh cilantro Garnishes make your salad look great. They also add extra flavor. Sprinkle these on just before serving for a nice touch. {{ingredient_image_1}} - Boiling the noodles: Start by bringing a large pot of water to a boil. Carefully add 2 packages of instant ramen noodles. Cook them for 3 to 4 minutes. You want them to be al dente, not mushy. - Rinsing and cooling: Once cooked, drain the noodles in a colander. Rinse them under cold water. This stops the cooking and helps cool the noodles down. Set them aside in a bowl. - Mixing the dressing ingredients: In a small bowl, add 1/4 cup of vegetable oil, 3 tablespoons of rice vinegar, and 3 tablespoons of soy sauce. If you want a touch of sweetness, mix in 1 tablespoon of honey or maple syrup. Add 1 teaspoon of sesame oil and a pinch of salt and pepper. Whisk everything together until it's well combined. - Mixing vegetables with noodles: In a large mixing bowl, add 1 cup of shredded green cabbage, 1 cup of shredded carrots, and 1 thinly sliced red bell pepper. Toss in 1/2 cup of chopped green onions, 1/2 cup of freshly chopped cilantro, 1/4 cup of slivered almonds, and 1/4 cup of sunflower seeds. - Tossing the dressing: Now, add the cooled ramen noodles to the bowl of veggies. Pour the dressing over everything. Gently toss all the ingredients together until they are evenly coated. - Recommended chilling time: For the best taste, let the salad chill in the fridge for at least 30 minutes. This time allows the flavors to blend together. - Final touches before serving: Before you serve, give the salad another good toss. Taste it and adjust the seasoning if needed. Add more salt, pepper, or a bit more vinegar if you like. Serve in a big bowl or individual portions. Enjoy the crunch! To make your Crunchy Ramen Noodle Salad even tastier, you can adjust the seasoning. Start with the dressing. If you want it sweeter, add more honey or maple syrup. For a tangy kick, a splash more rice vinegar works well. Don’t forget to taste! This helps ensure you get the perfect balance of flavors. For serving suggestions, I love adding extra garnishes. Fresh cilantro and sliced green onions add color and flavor. You can also sprinkle on sesame seeds for extra crunch. Serve in a big bowl or individual plates for a nice touch. If you have leftovers, store them in an airtight container. This keeps the salad fresh. It’s best to store the dressing separately. This way, the noodles and veggies stay crunchy. If you mix them all together, they can get soggy. To maintain that lovely crunch, keep the nuts and seeds separate until serving. Add them just before you eat. This keeps everything nice and crispy. Prepping ingredients ahead of time can save you effort later. Chop the veggies the night before. You can also make the dressing in advance. Just store it in the fridge until you need it. If you’re short on time, consider using store-bought items. Pre-shredded cabbage and carrots are great options. They save you time and still taste fresh. This way, you can enjoy your salad with ease and speed! Pro Tips Crunch Factor: For extra crunch, consider adding crispy chow mein noodles or toasted pumpkin seeds just before serving. Flavor Boost: Experiment with adding a teaspoon of chili paste or Sriracha to the dressing for a spicy kick! Make Ahead: This salad can be made a day in advance; just keep the dressing separate until you’re ready to serve to maintain the crunchiness. Vegetable Variations: Feel free to mix in other vegetables like snap peas, cucumber, or radishes for added color and nutrition. {{image_2}} You can make your Crunchy Ramen Noodle Salad even better with protein. Here are some great options: - Chicken: Cook and shred some chicken breast. It adds a nice flavor and texture. - Shrimp: Sauté shrimp until pink. They will give the salad a fresh taste. - Tofu: For a vegetarian or vegan option, use firm tofu. Cube it and pan-fry for added taste. These add-ins work well with the salad's crunch. They make it filling and tasty. Feel free to play with the veggies in your salad. You can use seasonal vegetables for freshness. Here are some ideas: - Cucumbers: They add a cool crunch. - Broccoli: Lightly steamed, it gives a nice texture. - Snap peas: They add sweetness and a crisp bite. If you want convenience, frozen veggies work too. Just thaw them and add to the mix. They save time and still taste great. Some people may need a nut-free salad. No problem! You can swap out the slivered almonds and sunflower seeds. Here are some substitutes: - Pumpkin seeds: They offer a similar crunch and flavor. - Sesame seeds: These can add a nice nutty flavor without nuts. - Roasted chickpeas: These give a crunchy texture and are high in protein. These options keep your salad tasty and safe for everyone. This recipe makes 4 to 6 servings. Each serving is about 1 to 1.5 cups of salad. Each serving has around 200-250 calories. Here’s a simple breakdown of macronutrients: - Carbohydrates: 28g - Protein: 5g - Fat: 10g These numbers can change based on the specific brands of ingredients used. The salad has many healthy ingredients. Here are some highlights: - Cabbage: Great source of vitamins K and C. It also has fiber for good digestion. - Carrots: Packed with beta-carotene, good for your eyes. - Red Bell Pepper: Full of antioxidants and vitamin A. - Almonds and Sunflower Seeds: Provide healthy fats and protein. - Cilantro: May help detoxify and adds fresh flavor. This salad is not only tasty but also full of nutrients! Yes, you can make this salad ahead of time. To prepare it in advance, follow these tips: - Prep the ingredients: Cut the veggies and make the dressing a day before. - Store separately: Keep the noodles, veggies, and dressing in separate containers. This will help maintain each ingredient's freshness. - Mix before serving: Combine everything just before you serve. This keeps the crunch intact and flavors fresh. If you want to swap out ramen noodles, here are some great options: - Rice noodles: These cook quickly and add a nice texture. - Soba noodles: Made from buckwheat, they offer a unique flavor. - Zucchini noodles: For a low-carb option, use spiralized zucchini. - Whole grain pasta: A healthier twist that still has a good bite. Definitely! This salad is perfect for meal prep. Here are some tips to make it easy: - Portion out servings: Use meal prep containers to divide the salad into portions. - Add dressing later: Keep the dressing separate until you’re ready to eat. This helps keep the salad fresh. - Store in the fridge: The salad lasts well for up to three days in the fridge. Just remember to toss it well before serving. This blog post covered a fun and tasty Crunchy Ramen Noodle Salad. We explored the main ingredients, dressing options, and garnishes. I shared step-by-step instructions on cooking, mixing, and serving. Tips helped you enhance flavor and store leftovers. We also looked at variations and health benefits. Now, enjoy making this salad your own! Experiment with proteins and veggies. The possibilities are endless.

Crunchy Ramen Noodle Salad

A refreshing salad featuring crunchy ramen noodles and colorful vegetables, dressed in a tangy vinaigrette.
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 (without the seasoning packets)
  • 1 cup shredded green cabbage
  • 1 cup shredded carrots
  • 1 medium red bell pepper, thinly sliced
  • 1/2 cup green onions, chopped
  • 1/4 cup slivered almonds
  • 1/4 cup sunflower seeds
  • 1/2 cup freshly chopped cilantro
  • 1/4 cup vegetable oil
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • to taste salt and pepper

Instructions
 

  • In a large pot, bring water to a boil. Cook the ramen noodles for 3-4 minutes until al dente, then drain and rinse under cold water to stop the cooking process. Set aside.
  • In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey (or maple syrup), sesame oil, and a pinch of salt and pepper until well combined.
  • In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, chopped green onions, cilantro, slivered almonds, and sunflower seeds.
  • Add the cooled ramen noodles to the vegetable mixture. Pour the dressing over the salad and toss everything together until evenly coated.
  • For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
  • Just before serving, give the salad another good toss and taste to adjust seasoning, adding more salt, pepper, or even a little more vinegar if desired.

Notes

For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Keyword crunchy, ramen, salad, vegetarian