This colorful ramen noodle salad is packed with crunchy veggies and a tasty dressing that will make your taste buds dance! It’s fresh, fun, and super quick to whip up.
Honestly, who knew a salad could be this exciting? I love tossing in some extra toppings like peanuts or sesame seeds. It’s like a party on my plate! 🎉
Key Ingredients & Substitutions
Ramen Noodles: A 3 oz package of instant ramen is perfect. You can use other types of noodles, like rice noodles or soba, if you need a gluten-free option. Just cook them according to package instructions and use them, but keep an eye on their texture!
Napa Cabbage: This leafy green has a mild flavor and a crunchy texture. If you can’t find napa cabbage, green cabbage or even shredded bok choy can work well as substitutes. Just slice them thinly for the best results.
Slivered Almonds: These add great crunch. If you’re looking for alternatives, sunflower seeds or cashews are tasty substitutes. Just make sure to check for allergies before serving.
Rice Vinegar: This adds a nice tang to the salad. You can use apple cider vinegar or white wine vinegar if rice vinegar isn’t available. Just start with a bit less, as these can be stronger in flavor.
Fresh Cilantro: While it’s optional, cilantro really brightens up the taste. If you’re not a fan, try fresh parsley or simply leave it out entirely!
How Do I Properly Toast Ramen Noodles?
Toasting the ramen noodles enhances their flavor and gives them a delightful crunch for your salad. Follow these simple steps for the best results:
- Break the ramen noodles into small pieces. You can do this in the package or with your hands.
- Heat a dry skillet over medium heat. Add the broken noodles and stir frequently.
- Toast for about 3-5 minutes, or until they are golden brown. Keep an eye on them to prevent burning.
- Once toasted, remove from heat and set aside to cool before adding them to the salad.
This step is key to keeping them crispy in the salad! Enjoy the extra crunch they bring.
The Best Ramen Noodle Salad
Ingredients You’ll Need:
For the Salad:
- 1 package (3 oz) ramen noodles
- 4 cups napa cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup green onions, chopped
- 1/2 cup slivered almonds
- 1/4 cup sesame seeds
- 1/4 cup chopped fresh cilantro (optional)
For the Dressing:
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1 packet of ramen seasoning (from noodle package)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare. If you decide to chill the salad for a bit, it can be refrigerated for up to 1 hour before serving, letting all the flavors come together nicely.
Step-by-Step Instructions:
1. Toasting the Ramen Noodles:
Start by breaking the ramen noodles into small pieces. Heat a dry skillet over medium heat and add the broken noodles. Toast them for about 3-5 minutes, stirring frequently until they turn golden brown. Once done, remove them from heat and set aside to cool.
2. Preparing the Salad Base:
In a large bowl, combine the shredded napa cabbage, shredded carrots, chopped green onions, slivered almonds, sesame seeds, and cilantro if you’re using it. Give it a good mix so all the ingredients are well-distributed.
3. Whisking the Dressing:
In a separate small bowl, whisk together the vegetable oil, rice vinegar, sugar, and the seasoning packet from the ramen noodles. This will create a delicious dressing that brings all the flavors together.
4. Combining the Salad and Dressing:
Pour the dressing over the salad mixture. Toss everything together gently but thoroughly, making sure all the veggies and nuts are nicely coated with the dressing.
5. Adding the Ramen Noodles:
Add the toasted ramen noodles just before you’re ready to serve. This way, they’ll stay crunchy and add a nice texture to your salad. Season with salt and pepper to taste, and give it one last gentle toss.
6. Serving:
Your delicious ramen noodle salad is ready to enjoy! Serve it immediately, or if you prefer, refrigerate it for up to 1 hour for the flavors to meld. Enjoy your refreshing salad!
Can I Use Different Vegetables in the Salad?
Absolutely! Feel free to customize the salad with other veggies like bell peppers, cucumber, or bean sprouts. Just make sure to shred or chop them into bite-sized pieces for even distribution throughout the salad.
What Can I Use Instead of Rice Vinegar?
If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar. Both will provide a nice tang, although they may change the flavor profile slightly. Start with a little less than the recipe calls for and adjust to taste!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the toasted ramen noodles separate until you’re ready to eat to maintain their crunchiness!
Can I Make This Salad Vegan?
This salad is already mostly vegan! Just make sure to use a sugar that is vegan-friendly (some sugar is processed with bone char). Additionally, keep the optional cilantro for added flavor, and dress the salad right before serving.
