I love a meal that’s quick, easy, and full of fresh textures. If you’re looking for something that hits all these notes, especially with a fantastic crunch, you’re in the right place.
Today, I’m sharing two of my favorite crunchy ramen noodle salad recipes. They are perfect for a light lunch, a side dish, or a simple dinner, and they come together fast. You’ll love how simple they are to make, and how much flavor they pack.
Jump to Recipe:
Crunchy Asian Cabbage Salad With Ramen Noodles
This salad is a winner for its amazing crunch and bright flavors. It uses simple ingredients to create a satisfying meal that’s perfect any day.
Key Ingredients & Tips
- Toasted Ramen: Breaking up the ramen noodles and toasting them in a dry pan adds a deep, nutty crunch. Don’t skip this step!
- Fresh Cabbage: Shredding your own cabbage gives the best texture. A mandoline or sharp knife works well for fine shreds.
- Simple Dressing: The dressing is easy to mix but packs a lot of zing. Adjust sweetness or tang to your liking.
What You Need
- 1 head green cabbage, shredded
- 2 packages ramen noodles (flavor packets reserved or discarded)
- 1/2 cup sliced almonds
- 1/4 cup sesame seeds
- 4 green onions, sliced
- For the Dressing: 1/4 cup vegetable oil, 3 tablespoons rice vinegar, 2 tablespoons sugar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, pinch of ginger powder
⏱️ Time: 20 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Toast Noodles & Nuts
Break up the ramen noodles and put them in a dry skillet with the almonds and sesame seeds. Toast over medium heat, stirring often, until golden brown. This takes about 5-7 minutes. Set aside to cool.
Step 2: Prepare Vegetables
In a large bowl, combine the shredded cabbage and sliced green onions.
Step 3: Make Dressing & Combine
In a small bowl, whisk together all the dressing ingredients until well mixed. Pour the dressing over the cabbage and green onions. Add the toasted ramen mixture. Toss everything together just before serving to keep the crunch.
📝 Final Note
For the best crunch, only add the toasted ramen and dressing right before you plan to eat the salad. If you make it ahead, store the dry ingredients and dressing separately.
Crunchy Ramen Noodle Salad Recipe
Here’s another fantastic take on a crunchy ramen salad. It’s light, refreshing, and incredibly easy to put together for a quick meal or side.
Key Ingredients & Tips
- Chicken or Tofu: You can easily add cooked shredded chicken or baked tofu for a more complete meal.
- Carrot Sticks: Using matchstick carrots adds a different kind of crunch and a pop of color to your salad.
- Customizable Veggies: Feel free to add other crisp vegetables like bell peppers, snow peas, or edamame for extra goodness.
What You Need
- 1 bag coleslaw mix (or 4 cups shredded cabbage and carrots)
- 2 packages ramen noodles (flavor packets reserved or discarded)
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 3 green onions, sliced
- For the Dressing: 1/3 cup vegetable oil, 2 tablespoons rice vinegar, 1 tablespoon sugar, 2 teaspoons soy sauce, 1 teaspoon apple cider vinegar
⏱️ Time: 15 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Break & Toast Ramen
Break up the dry ramen noodles into small pieces. Place them in a large bowl with the sunflower seeds and sesame seeds. You can also quickly toast them in a dry skillet for extra flavor, similar to the first recipe.
Step 2: Mix Salad Ingredients
Add the coleslaw mix (or shredded cabbage and carrots) and sliced green onions to the bowl with the ramen mixture.
Step 3: Dress & Serve
In a separate small bowl, whisk together all the dressing ingredients. Pour the dressing over the salad ingredients. Toss everything gently until well coated. Serve right away to enjoy the crunchiest texture.
📝 Final Note
This salad is best eaten fresh for maximum crunch. If you have leftovers, they will still taste good, but the noodles might soften a bit over time.