Can I make this ramen salad recipe ahead of time?

Yes, you can prepare the vegetables and the dressing up to a day in advance. Store them separately in airtight containers in the refrigerator. The toasted ramen noodles and almonds should also be stored separately at room temperature. Combine everything just before serving to maintain the crunchy texture of the noodles and nuts.

What kind of ramen noodles should I use for this ramen salad?

Any brand of instant ramen noodles will work, typically the 3-ounce packages. You'll only be using the dried noodle blocks; the seasoning packets are usually discarded for this recipe, or saved for another use. Chicken or Oriental flavored ramen often works well for ramen salad recipes, but any plain variety is fine.

How can I add protein to this crunchy ramen salad?

To make this ramen salad a more complete meal, you can easily add cooked protein. Shredded cooked chicken, grilled shrimp, pan-fried tofu, edamame, or even leftover shredded pork are all excellent additions that complement the flavors of the dressing and vegetables.

Are there any substitutions for the cabbage?

While cabbage provides a classic crunch for these ramen salad recipes, you can substitute or add other crisp vegetables. Finely shredded Napa cabbage, broccoli slaw mix, or a blend of other firm greens like kale (massaged first) can work well. Ensure whatever you choose is fresh and can hold up to the dressing without wilting too quickly.

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Description

A vibrant and crunchy ramen salad recipe featuring toasted ramen noodles, almonds, sesame seeds, fresh cabbage, carrots, and a delicious sweet and savory Asian-inspired dressing. Perfect for a quick lunch, side dish, or potluck!

Ingredients

Scale

2 (3 oz) packages instant ramen noodles (chicken or oriental flavor, seasoning packets discarded or saved)
1/2 cup slivered almonds
2 tablespoons sesame seeds
1/2 head green cabbage, thinly shredded (about 4 cups)
1/2 head purple cabbage, thinly shredded (about 4 cups)
2 large carrots, shredded
4 green onions, thinly sliced
1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
1/4 cup granulated sugar
1/4 teaspoon black pepper

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Instructions

Step 1: Crush the ramen noodles into small pieces. In a large dry skillet over medium heat, add the crushed ramen noodles, slivered almonds, and sesame seeds. Toast, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Watch carefully to prevent burning. Remove from heat and let cool completely.
Step 2: In a small bowl or jar, whisk together the vegetable oil, soy sauce, rice vinegar, toasted sesame oil, granulated sugar, and black pepper until the sugar is fully dissolved. Taste and adjust the dressing to your preference.
Step 3: In a large mixing bowl, combine the shredded green cabbage, purple cabbage, shredded carrots, and sliced green onions.
Step 4: Just before serving, add the cooled toasted ramen mixture (noodles, almonds, and sesame seeds) to the vegetable mixture. Pour the dressing over the salad.
Step 5: Toss everything gently but thoroughly until all ingredients are well coated with the dressing. Serve immediately to enjoy the maximum crunch.

Notes

For best results, only add the dressing and toasted ramen mixture just before serving to keep the noodles and almonds crunchy. You can prepare the vegetables and dressing ahead of time and store them separately in the refrigerator.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Sides & Salads
Cuisine: Asian-inspired, American

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 10 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 3 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 0 mg

Crunchy Asian Ramen Salad

Description

Ingredients

Instructions

Notes

Nutrition

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