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!
Serving Tips:
Serve Chilled: This salad is best enjoyed chilled. Make it at least 30 minutes ahead of time and keep it in the refrigerator until you’re ready to serve. Chilling allows the flavors to meld together.
Add Fresh Garnishes: Right before serving, sprinkle extra green onions, sesame seeds, or fresh cilantro on top to enhance presentation and flavor.
Serving Style: If you’re bringing it to a potluck or gathering, serve it in a clear glass bowl to showcase its vibrant colors and textures. It’s also a great dish to plate individually for a more upscale presentation.
Storage Tips:
In the Refrigerator: Store leftovers in an airtight container for up to 1-2 days. Be aware that the ramen noodles will gradually lose their crunch as they absorb the dressing.
Keep Ingredients Separate: If making ahead, keep the crushed ramen noodles, toasted nuts and seeds, and dressing separate from the cabbage mix. Combine everything just before serving to keep the salad as crunchy as possible.
Revive Crunch: If you’ve stored leftovers and the noodles have softened, add a few fresh, crushed ramen noodles or some toasted nuts just before serving to bring back some of the original crunch.
Avoid Freezing: This salad doesn’t freeze well due to the fresh vegetables and dressing, which can become watery and change texture after thawing.
Related Recipes:
FAQs:
Can I make Crunchy Ramen Noodle Salad ahead of time?
Yes, you can make this salad ahead of time, but for the best texture, keep the crushed ramen noodles, toasted nuts and seeds, and dressing separate from the cabbage mixture. Combine everything and add the dressing just before serving to ensure the noodles and seeds stay crunchy.
Can I use a different type of oil for the dressing?
Absolutely! While vegetable oil is commonly used, you can substitute with olive oil, sesame oil (for a stronger flavor), or avocado oil. Sesame oil will give it a more pronounced, nutty taste, which complements the Asian-inspired flavors of the salad.
How long does Crunchy Ramen Noodle Salad last in the fridge?
Stored in an airtight container, this salad will stay fresh for 1-2 days in the fridge. However, the ramen noodles may lose their crunch as they soak up the dressing. For best results, consume the salad on the same day or within 24 hours.
Can I add protein to make this a complete meal?
Yes! You can add shredded chicken, grilled shrimp, tofu, or even edamame for a protein boost. These additions make it hearty enough to enjoy as a main dish while still complementing the salad’s flavors.
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:
Print
Crunchy 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
