If you’re searching for a crowd-pleasing, crunchy, and flavorful side dish, this Crunchy Ramen Noodle Salad is just the recipe! Bursting with Asian-inspired flavors and an incredible mix of textures, it’s a refreshing dish that combines toasted nuts, seeds, and crushed ramen noodles, all tossed in a sweet and tangy homemade dressing. Whether it’s for potlucks, family gatherings, or as a side dish to a summer barbecue, this salad is bound to be a hit!
Ingredients:
Ramen and Seeds Mix:
2 packages (3 ounces each) ramen noodles (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 Oven: Set your oven to 350°F (175°C).
Toast Ingredients: On a baking sheet, spread the almonds, sunflower seeds, and sesame seeds evenly. Toast for 5–7 minutes or until golden brown. Keep a close eye to avoid over-toasting, as they can burn quickly.
Cool: Remove from the oven and set aside to cool.
Prepare the Ramen Noodles:
Crush Ramen: While nuts and seeds are toasting, crush the ramen noodles into small pieces. Place the noodles in a resealable plastic bag and use a rolling pin or flat side of a meat mallet to crush them.
Make the Dressing:
Combine Ingredients: In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated ginger, and red pepper flakes (if you like a touch of heat).
Assemble the Salad:
Combine Ingredients: In a large mixing bowl, combine shredded cabbage (or coleslaw mix), green onions, cilantro, toasted nuts and seeds, and crushed ramen noodles.
Add Dressing: Pour the dressing over the salad ingredients and toss until well combined.
Chill and Serve:
Chill: Cover and refrigerate the salad for at least 30 minutes to let the flavors meld together.
Serve: Serve chilled for the best flavor and crunch!
Conclusion:
Easy to make, visually appealing, and packed with flavor, this Crunchy Ramen Noodle Salad will be your new go-to for gatherings and casual dinners alike. Its balance of flavors and textures, from the crunchy ramen noodles to the savory-sweet dressing, is truly irresistible! Try it today and elevate your salad game with this refreshing recipe.
📖 Recipe:
PrintCrunchy Ramen Noodle Salad
- Total Time: 20–25 minutes + chilling time
- Yield: 6 servings
- Diet: Vegetarian
Description
This Crunchy Ramen Noodle Salad combines the flavors and textures of toasted nuts, sesame seeds, and crushed ramen noodles, all tossed in a sweet, tangy dressing. Perfect for potlucks or as a refreshing side dish, it’s an Asian-inspired salad that’s easy to make and packed with crunch and flavor.
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 oven to 350°F (175°C). Spread almonds, sunflower seeds, and sesame seeds on a baking sheet. Toast for 5–7 minutes or until lightly golden. Remove and let cool.
- Prepare Ramen Noodles: Crush the ramen noodles by placing them in a resealable plastic bag and using a rolling pin or flat side of a meat mallet.
- Make the Dressing: In a bowl, whisk together vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated ginger, and red pepper flakes (if desired).
- Assemble the Salad: In a large bowl, combine shredded cabbage or coleslaw mix, green onions, cilantro (optional), toasted nuts and seeds, and crushed ramen noodles.
- Add Dressing: Pour dressing over the salad and toss until well coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled.
Notes
Make-Ahead Tip: To maintain maximum crunch, store the crushed ramen noodles, toasted nuts and seeds, and dressing separately. Assemble just before serving.
Substitution Options: Swap vegetable oil with sesame oil for a deeper flavor, or add shredded carrots for extra color and texture.
- Prep Time: 15 minutes
- Cook Time: 5–7 minutes
- Category: Salad
- Method: No-Cook, Tossed
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 6 servings
- Calories: 280 kcal
Keywords: Crunchy Ramen Noodle Salad, Asian-inspired salad, crunchy salad, potluck side dish, ramen noodle salad