Crunchy Ramen Noodle Salad is that rare treasure you’ll crave all summer long – vibrant, crunchy, bursting with color, and satisfyingly savory with a pop of tangy-sweet flavor in every bite. With bright crisp veggies and a toasty topping that’s ridiculously addictive, this easy crowd-pleaser shines at potlucks or as a fresh side with dinner. Let’s dive in and discover why you’ll want this salad in your regular rotation!
Ingredients You’ll Need
This ingredient list is simple yet essential; each item brings a unique burst of taste, color, or that all-important crunch! Take a closer look to see how every piece of the puzzle makes this Crunchy Ramen Noodle Salad truly irresistible.
- Ramen noodles: Instant ramen is the key star, adding irresistible crunch—just be sure to toss the seasoning packets.
- Sliced almonds: These toast up beautifully, adding nutty flavor and extra crunch.
- Sunflower seeds: Their buttery, earthy note brings depth and more hearty texture.
- Sesame seeds: Tiny but mighty, they add a hint of nuttiness and visual appeal.
- Butter: Helps toast everything to golden, fragrant perfection.
- Green cabbage: Classic, mellow crunch forms a bulk of the salad base.
- Purple cabbage: Not only for its color—its slightly peppery bite keeps things interesting.
- Green onions: Gentle onion flavor for freshness and zing.
- Shredded carrots: Sweet, juicy bursts and vibrant orange color liven up every forkful.
- Fresh cilantro: Brings a refreshing herbal pop—skip if you’re not a fan, but it’s highly recommended!
- Rice vinegar: Delivers tang that brightens the entire dish.
- Granulated sugar: Balances acidity and brings out the sweetness in the veggies.
- Soy sauce: Just a splash for balanced saltiness and an umami boost.
- Vegetable oil: Gives richness to the dressing while letting the other flavors shine.
- Salt and pepper: To taste—never underestimate the magic of proper seasoning.
How to Make Crunchy Ramen Noodle Salad
Step 1: Toast the Ramen Mixture
Start by preheating a skillet over medium heat. Break those ramen noodles into small, bite-sized bits and toss them in the pan along with the butter, sliced almonds, sunflower seeds, and sesame seeds. Stir everything often (it smells so good!)—in about 5 to 7 minutes, your mixture will turn gorgeously golden and fragrant. Set aside to cool; this is what gives Crunchy Ramen Noodle Salad its signature texture.
Step 2: Prep the Fresh Vegetables
Grab a big bowl and mix together the shredded green cabbage, purple cabbage, green onions, carrots, and a generous sprinkle of chopped fresh cilantro. Use as much or as little cilantro as you like—just don’t skip those beautiful layers of color and crunch.
Step 3: Make the Sweet-Tangy Dressing
In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, and vegetable oil. Keep whisking until the sugar fully dissolves into a smooth, shiny dressing. (Tip: add a splash of toasted sesame oil if you want an extra flavor kick.)
Step 4: Toss and Combine
Pour your sweet-tangy dressing over the bowl of vegetables. Toss everything together to coat evenly—don’t be shy, get in there so every bit of carrot and cabbage gets some love. Just before serving, dump in your cooled ramen-nut mixture and give it all a light final toss. This step keeps that topping ultra-crisp.
Step 5: Season and Serve
Give your Crunchy Ramen Noodle Salad a good pinch of salt and a few cracks of pepper to taste. Then, stand back and admire the gorgeous rainbow in your bowl—ready to wow your friends or family!
How to Serve Crunchy Ramen Noodle Salad
Garnishes
Enhance your salad with a shower of extra chopped cilantro, more sliced green onions, or even a sprinkle of toasted sesame seeds for extra flair. A quick drizzle of toasted sesame oil right before serving adds a lovely aromatic finish.
Side Dishes
Crunchy Ramen Noodle Salad is the ultimate potluck companion! It brightens up grilled chicken, BBQ, or burgers. Try it alongside teriyaki tofu, summer rolls, or any fresh picnic fare—it plays nicely with all your favorite main courses.
Creative Ways to Present
Serve it as a colorful side on a big platter, or portion it into mason jars for easy picnic transport. For appetizers, spoon it into lettuce cups or on endive leaves for crispy bite-sized nibbles. It’s equally at home dressed up for a backyard bash or tucked in a lunchbox.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, store the crunchy topping and salad base separately in airtight containers. The salad base keeps in the fridge for up to 2 days, while the toasted ramen mixture stays crisp at room temperature for 2–3 days. Combine only what you’ll eat to keep everything deliciously fresh.
Freezing
Crunchy Ramen Noodle Salad isn’t a good candidate for freezing since the veggies will lose their crunch and turn watery. Keep it all fresh in your fridge and assemble as needed for the best results.
Reheating
No reheating is necessary—this salad is all about its cool, crisp, refreshing vibe! If your ramen topping loses a bit of crunch, you can quickly toast it up again in a dry pan for a few minutes to revive that golden crispness.
FAQs
Can I make Crunchy Ramen Noodle Salad ahead of time?
Absolutely! Prep all your veggies and toast the ramen mixture in advance, but keep them separate until you’re ready to serve. Combining everything at the last minute ensures you get that unbeatable crunch.
What other vegetables can I use?
Feel free to get creative! Try adding thinly sliced snap peas, bell peppers, or even edamame to the mix. Just keep the main cabbage base for that signature bite.
Is Crunchy Ramen Noodle Salad gluten-free?
As written, this recipe is not gluten-free due to the ramen noodles and soy sauce. However, you can substitute with gluten-free ramen and tamari to suit your dietary needs.
Can I make this salad vegan?
Definitely! Simply swap the butter for your favorite plant-based alternative or neutral oil. Everything else is naturally vegan.
How do I keep the salad crunchy if I’m serving it at a party?
Transport and store the salad base and the ramen topping separately, then toss them together on-site right before serving. This way, your Crunchy Ramen Noodle Salad stays delightfully crisp, no matter when you serve it.
Final Thoughts
If you’re looking for a quick and memorable dish that always gets recipe requests, Crunchy Ramen Noodle Salad is your new best friend. Give it a try, share it with friends, and enjoy the happy crunch in every bite!
Print
Crunchy Ramen Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Crunchy Ramen Noodle Salad is a delightful blend of textures and flavors, combining crispy ramen noodles, crunchy nuts and seeds, fresh vegetables, and a tangy dressing. It’s a perfect dish for summer gatherings or as a refreshing side.
Ingredients
Ramen Noodles:
2 packages (3 ounces each) ramen noodles (discard seasoning packets)
Toppings:
1/2 cup sliced almonds, 1/4 cup sunflower seeds, 1 tablespoon sesame seeds, 1 tablespoon butter
Salad:
1/2 head green cabbage (shredded), 1/2 head purple cabbage (shredded), 4 green onions (sliced), 1/2 cup shredded carrots, 1/4 cup chopped fresh cilantro
Dressing:
1/3 cup rice vinegar, 1/4 cup granulated sugar, 1 tablespoon soy sauce, 1/2 cup vegetable oil, salt and pepper to taste
Instructions
- Prepare Toppings: Preheat a skillet over medium heat. Break ramen noodles into small pieces and place them in the skillet with butter, almonds, sunflower seeds, and sesame seeds. Cook, stirring frequently, for 5–7 minutes until golden and fragrant. Remove from heat and let cool.
- Assemble Salad: In a large bowl, combine green and purple cabbage, green onions, carrots, and cilantro.
- Make Dressing: In a separate bowl, whisk together rice vinegar, sugar, soy sauce, and vegetable oil until sugar dissolves. Pour dressing over the cabbage mixture and toss to combine.
- Finish and Serve: Just before serving, add the cooled ramen mixture and gently toss again. Season with salt and pepper to taste.
Notes
- For extra flavor, add a splash of toasted sesame oil to the dressing.
- You can prep the salad and topping ahead of time, but combine them just before serving to keep the crunch.
Your email address will not be published. Required fields are marked *