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.
