Ramen Noodle Salad Recipe

Introduction

This Ramen Noodle Salad is a delightful combination of crunchy textures and tangy flavors. It’s perfect as a refreshing side dish or a light meal, blending toasted noodles, nuts, and fresh vegetables with a zesty dressing.

Ingredients

• 2 packages of ramen noodles (any flavor, discard seasoning)
• 1 cup sliced almonds
• 1 cup sunflower seeds
• 1/2 cup butter
• 1 medium head of cabbage, finely shredded
• 6 green onions, chopped
• 1/4 cup white vinegar
• 3/4 cup vegetable oil
• 1/4 cup granulated sugar
• 2 tablespoons soy sauce

Instructions

1. Step 1: Crumble the ramen noodles into small pieces and set aside the seasoning packets for another use.
2. Step 2: In a large skillet, melt the butter over medium heat. Add the crumbled ramen noodles, sliced almonds, and sunflower seeds. Brown the mixture, stirring frequently to avoid burning. Once golden brown, remove from heat and let it cool.
3. Step 3: In a large bowl, combine the finely shredded cabbage and chopped green onions.
4. Step 4: In a small bowl, whisk together the white vinegar, vegetable oil, granulated sugar, and soy sauce until well combined to create the dressing.
5. Step 5: Just before serving, add the cooled noodle mixture to the cabbage and onions. Pour the dressing over the salad and toss gently to ensure everything is evenly coated.

Tips & Variations

• For extra protein, add cooked shredded chicken breast or tofu cubes.
• If you like more sweetness, toss in dried cranberries or mandarin orange segments.
• Add sliced bell peppers or julienned carrots for additional crunch.
• Substitute apple cider vinegar for white vinegar for a tangier flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the crunchy texture, wait to add the noodle mixture and dressing until just before serving. Reheat is not recommended as it may soften the crunchy ingredients.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the cabbage and dressing in advance, but it’s best to add the toasted noodles and dressing right before serving to keep the salad crisp.

What if I don’t have sunflower seeds?

You can substitute pumpkin seeds, chopped walnuts, or omit the seeds entirely with no problem; the almonds and ramen noodles keep the salad crunchy.

Ramen Noodle Salad Recipe

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★★★★★

4.7 from 51 reviews

This Ramen Noodle Salad is a crunchy, flavorful dish combining toasted ramen noodles, almonds, sunflower seeds, fresh cabbage, and green onions, all tossed in a tangy and sweet homemade dressing. Perfect as a refreshing side or light meal, it’s easy to prepare and highly customizable with optional protein or fruity additions.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 packages of ramen noodles (any flavor, discard seasoning)
• 1 cup sliced almonds
• 1 cup sunflower seeds
• 1/2 cup butter
• 1 medium head of cabbage, finely shredded
• 6 green onions, chopped

Dressing Ingredients

• 1/4 cup white vinegar
• 3/4 cup vegetable oil
• 1/4 cup granulated sugar
• 2 tablespoons soy sauce

Instructions

1. Prepare Noodle Mixture: Crumble the ramen noodles into small pieces, discarding the seasoning packets. These crushed noodles will provide the salad’s signature crunch.
2. Toast Noodles and Seeds: In a large skillet, melt the butter over medium heat. Add the crumbled ramen noodles, sliced almonds, and sunflower seeds. Stir frequently to brown the mixture evenly and prevent burning. Once the mixture turns golden brown, remove from the heat and allow it to cool completely.
3. Prepare Vegetables: In a large bowl, combine the finely shredded cabbage with the chopped green onions, mixing them thoroughly to distribute flavors.
4. Make Dressing: In a small bowl, whisk together the white vinegar, vegetable oil, granulated sugar, and soy sauce until the sugar dissolves and the dressing is emulsified.
5. Toss Salad: Just before serving, add the cooled toasted noodle mixture to the cabbage and green onions. Pour the dressing over the salad and toss gently, ensuring all ingredients are evenly coated with the flavorful dressing.

Notes

• For added protein, incorporate cooked shredded chicken breast or tofu cubes into the salad.
• Enhance sweetness by adding dried cranberries or mandarin orange segments.
• Add extra crunch and color with sliced bell peppers or julienned carrots.
• Swap white vinegar for apple cider vinegar for a tangier flavor profile.
• Adjust ingredients and seasoning as needed to suit personal taste preferences.

Keywords: ramen noodle salad, crunchy salad, cabbage salad, toasted noodles, vegan salad option, easy side dish