This easy ramen noodle salad is packed with crunch and flavor! With crisp veggies and a tangy dressing, it’s a fun side dish that everyone will love.
Honestly, who can resist that crunchy texture? I like to make it for picnics or potlucks—it’s a hit every time! Toss it together in just minutes and enjoy!
Key Ingredients & Substitutions
Ramen Noodles: Instant ramen makes this salad quick to prepare. If you’re looking for a gluten-free option, try rice noodles or quinoa pasta. They won’t be crunchy like ramen, but they add a nice texture.
Cabbage: Green cabbage is crisp and mild, while purple cabbage adds color and crunch. You can swap them for kale or Brussels sprouts if you prefer a different taste.
Carrots: Shredded carrots provide sweetness and a pop of color. You can use pre-packaged shredded carrots to save time or substitute with diced bell peppers for a different crunch.
Nuts and Seeds: Sliced almonds give a nice crunch, but feel free to use walnuts, pecans, or even pumpkin seeds. For nut-free options, just stick with the sunflower seeds or omit them altogether.
Dressing Ingredients: Apple cider vinegar adds tanginess, but rice vinegar works well too. If you want a little spice, consider adding a dash of sesame oil or chili oil to the dressing.
How Do I Get the Right Crunch in My Salad?
To keep your ramen noodle salad wonderfully crunchy, it’s important to handle the dressing properly. Here are some tips:
- Mix the dressing just before serving. If it sits too long, the noodles will soften.
- Store any leftovers without dressing. When you’re ready to enjoy them again, add fresh dressing.
- Be generous with the crunch factors like nuts and seeds. They add a delightful texture!
By following these simple steps, you’ll have a salad that stays crispy and delicious for every bite!
Easy Crunchy Ramen Noodle Salad
Ingredients You’ll Need:
For the Salad:
- 3 packages of instant ramen noodles (discard seasoning packets)
- 2 cups shredded green cabbage (about 1/4 head)
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 4 green onions, sliced
- 1/2 cup sliced almonds or slivered almonds, toasted
- 1/2 cup sunflower seeds (optional)
For the Dressing:
- 1/3 cup vegetable oil (or canola oil)
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- Fresh ground black pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and it’s best if chilled for at least 1 hour before serving. So, in total, you’ll need about 1 hour and 15 minutes to enjoy this refreshing salad!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by breaking the uncooked ramen noodles into bite-sized pieces. Place the broken noodles in a large mixing bowl. This will give the salad its crispy texture!
2. Mix in the Veggies:
Add the shredded green cabbage, purple cabbage, shredded carrots, and sliced green onions to the bowl with the noodles. If you love a crunchy texture, toss in the toasted almonds and sunflower seeds (if you’re using them) for extra crunch!
3. Make the Dressing:
In a separate small bowl or jar, whisk together the vegetable oil, apple cider vinegar, sugar, soy sauce, salt, and black pepper. Keep whisking until the sugar dissolves and everything is well combined. This dressing brings all the flavors together.
4. Combine Everything:
Pour the dressing over the noodle and vegetable mixture in the large bowl. Toss everything thoroughly to ensure that each ingredient is coated with that delicious dressing.
5. Chill Before Serving:
For the best flavor and crunch, cover the salad and refrigerate it for at least 1 hour before serving. This helps the flavors meld together perfectly. Just make sure to toss it gently again before serving!
Enjoy your crunchy ramen noodle salad as a side dish at your next gathering or as a light meal—it’s quick, easy, and absolutely delightful!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Ramen Noodles?
Absolutely! Whole wheat ramen noodles are a great alternative if you’re looking for a healthier option. Just prepare them according to package instructions and follow the same steps in the recipe.
How Long Will This Salad Last in the Fridge?
The salad can last in the fridge for up to 3 days if stored in an airtight container. However, it’s best served fresh, as the crunchiness of the noodles may soften over time.
What Can I Substitute for the Sugar in the Dressing?
If you’re looking to reduce sugar, you can use honey or maple syrup as a natural sweetener. You can also try coconut sugar, which has a lower glycemic index than regular sugar.
Can I Add More Veggies to This Salad?
Definitely! Feel free to get creative with your vegetable choices. Bell peppers, cucumbers, or snap peas can add even more crunch and flavor. Just make sure to keep the proportions balanced for the best texture!
