If you are searching for a salad that combines bold flavors with an irresistible crunch, this Crunchy Ramen Noodle Salad Recipe is exactly what you need. It’s a vibrant mix of toasted seeds, crisp cabbage, and crushed ramen noodles all brought together with an addictive, tangy dressing that packs a punch. Whether as a refreshing side or a light main, this salad delivers textures and tastes that will keep you coming back for more.
Ingredients You’ll Need
The magic of this Crunchy Ramen Noodle Salad Recipe lies in its simple, wholesome ingredients that balance texture and flavor perfectly. Each component is carefully chosen to create that perfect harmony—crunchy, fresh, and full of zing.
- Ramen noodles: These crushed noodles provide the signature crunch and fun texture that make the salad stand out.
- Sliced almonds: Adds a toasty nutty flavor and satisfying bite.
- Sunflower seeds: Offers buttery richness and a boost of crunch.
- Sesame seeds: Brings a delicate, nutty aroma complementing the other ingredients.
- Vegetable oil: Acts as the base of the dressing, giving it a smooth texture.
- Rice vinegar: Gives the dressing its essential tang and brightness.
- Soy sauce: Adds savory depth and umami to the salad’s flavor profile.
- Honey: Balances acidity with a touch of natural sweetness.
- Garlic, minced: Injects pungent, aromatic notes that elevate the dressing.
- Fresh ginger: Infuses subtle warmth and zing for complexity.
- Red pepper flakes (optional): Brings a gentle heat if you want a little kick.
- Shredded cabbage or coleslaw mix: The crunchy, fresh veggie base perfect for carrying the flavors.
- Green onions: Adds sharp, fresh green notes and crunch.
- Fresh cilantro (optional): Lends a burst of herbaceous brightness and color.
How to Make Crunchy Ramen Noodle Salad Recipe
Step 1: Toast the Nuts and Seeds
Start by preheating your oven to 350°F (175°C). Spread the sliced almonds, sunflower seeds, and sesame seeds evenly on a baking sheet. Toast them for 5 to 7 minutes or until they turn lightly golden and start to smell fragrant. This step enhances their natural flavors and adds an irresistible aroma that will shine through in the salad.
Step 2: Prepare the Ramen Noodles
While the seeds cool, take the ramen noodles out of their packets and discard the seasoning. Place the dry noodles in a resealable plastic bag and crush them using a rolling pin or the flat side of a meat mallet. You’re aiming for bite-sized crunchy pieces that will introduce that unmistakable texture to the salad.
Step 3: Whisk Together the Dressing
In a bowl, combine vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated fresh ginger, and red pepper flakes if you like a bit of spice. Whisk everything together until the dressing is smooth and well blended. This dressing is the heart of the salad, tying all the ingredients together with its perfect balance of sweet, tangy, and savory flavors.
Step 4: Assemble the Salad
In a large salad bowl, toss together the shredded cabbage or coleslaw mix, sliced green onions, and optional chopped cilantro. Add in the toasted almonds, sunflower seeds, sesame seeds, and the crushed ramen noodles. This combination brings together freshness, crunch, and delicate nuttiness that’s essential for this Crunchy Ramen Noodle Salad Recipe.
Step 5: Combine and Chill
Pour the dressing over the salad mixture and toss thoroughly to coat every bit with that irresistible sauce. Cover the bowl and refrigerate the salad for at least 30 minutes before serving, allowing the flavors to meld beautifully and the noodles to soak up a bit of that tangy goodness while maintaining their crunch.
How to Serve Crunchy Ramen Noodle Salad Recipe
Garnishes
For an extra pop of color and flavor, sprinkle some additional toasted sesame seeds or chopped green onions on top before serving. If you love fresh herbs, a few more sprigs of cilantro can make your salad look as delightful as it tastes. These garnishes add a final layer of texture and brightness.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light, refreshing meal. It also makes an excellent accompaniment to Asian-inspired dishes such as teriyaki or sweet chili wings and steamed dumplings. Its crisp freshness cuts through rich, savory mains with ease.
Creative Ways to Present
Try serving this salad in individual mason jars for a picnic or potluck—layers of colorful cabbage, nuts, and noodles with dressing on the side stay perfectly crisp until ready to eat. You can also pack small portions in bentos or bento-style lunch boxes for a crunchy, flavorful treat on the go.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. Keep in mind the crushed ramen noodles will gradually absorb moisture and may lose some of their crunch after about a day, so it’s best to enjoy this salad fresh or within 24 hours.
Freezing
This Crunchy Ramen Noodle Salad Recipe is not freezer-friendly because of its fresh vegetables and crunchy noodles. Freezing will damage the texture and make the dressing separate. It’s best to prepare fresh each time for optimal crunch and flavor.
Reheating
Since this is a cold salad enjoyed for its fresh crispness, reheating is not recommended. Serve chilled straight from the fridge for the best experience. If you prefer a warm meal, combine the salad with a warm protein instead of trying to reheat it.
FAQs
Can I use different nuts or seeds in this salad?
Absolutely! Feel free to swap in pecans, walnuts, or pumpkin seeds if that’s what you have on hand. Just toast them lightly to bring out their flavors. The key is to keep a mix of textures for that signature crunch.
Is it necessary to discard the ramen seasoning packets?
Yes, discarding the seasoning packets is best since they often contain too much salt and artificial flavors. The homemade dressing provides a fresher, more balanced taste that complements the salad perfectly.
Can I make this salad vegan?
Definitely. Simply use a sweetener like maple syrup or agave instead of honey to make the dressing vegan-friendly without sacrificing flavor.
How long should I let the salad chill before serving?
At least 30 minutes in the refrigerator is ideal. This resting time allows the dressing to mingle with the cabbage and seeds while keeping the ramen noodles delightfully crunchy.
Can I add protein to this Crunchy Ramen Noodle Salad Recipe?
Yes! Adding grilled chicken, tofu, or shrimp can turn this salad into a satisfying main dish. Just toss your protein in before serving, and you have a complete, nutritious meal full of texture and flavor.
Final Thoughts
If you want a salad that’s anything but ordinary, this Crunchy Ramen Noodle Salad Recipe is a must-try. Its lively blend of textures and bold flavors makes it a crowd-pleaser, perfect for any occasion—from a casual lunch to a festive gathering. I encourage you to grab those simple ingredients and give this delightful salad a spin. Once you taste it, it’s sure to become a favorite you’ll make again and again.
Print
Crunchy Ramen Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 37 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
A vibrant and crunchy ramen noodle salad featuring toasted nuts and seeds, a tangy homemade dressing, and a crisp cabbage base. Perfect as a refreshing side dish or light meal with a delightful blend of textures and flavors.
Ingredients
Ramen and Seeds Mix
- 2 packages (3 ounces each) ramen noodles, any flavor (discard seasoning packet)
- ½ cup sliced almonds
- ½ cup sunflower seeds
- ¼ cup sesame seeds
Dressing
- ½ cup vegetable oil
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes (optional)
Salad Base
- 4 cups shredded cabbage or coleslaw mix
- 2 green onions, thinly sliced
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Toast Nuts and Seeds: Preheat your oven to 350°F (175°C). Spread the sliced almonds, sunflower seeds, and sesame seeds evenly on a baking sheet. Toast them for 5 to 7 minutes or until they turn lightly golden. Remove from the oven and let cool completely.
- Prepare Ramen Noodles: Place the ramen noodles into a resealable plastic bag. Gently crush them using a rolling pin or the flat side of a meat mallet until broken into small pieces but not powdered.
- Make the Dressing: In a mixing bowl, whisk together vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated fresh ginger, and red pepper flakes if using. Ensure the honey is fully incorporated for a balanced flavor.
- Assemble the Salad: In a large bowl, combine the shredded cabbage or coleslaw mix, thinly sliced green onions, chopped cilantro if desired, toasted nuts and seeds, and the crushed ramen noodles.
- Add Dressing: Pour the prepared dressing over the salad ingredients. Toss everything together thoroughly so each bite is well coated with the tangy dressing.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully. Serve chilled as a refreshing, crunchy side dish or light main course.
Notes
- Discard the seasoning packets from the ramen noodles as they are not used in this recipe.
- Toasting the nuts and seeds enhances their flavor and adds a delightful crunch.
- You can substitute vegetable oil with a mild olive oil for a different flavor profile.
- Adjust the amount of red pepper flakes according to your preferred spice level or omit entirely for a milder salad.
- This salad pairs wonderfully with grilled meats or can be served as a standalone vegetarian dish.
