Description
Crunchy Asian Ramen Noodle Salad
Ingredients
2 packs of instant ramen noodles (discard seasoning packets)
2 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
1/2 cup green onions, chopped
1/2 cup slivered almonds, toasted
1/4 cup sesame seeds, toasted
1/4 cup fresh cilantro, chopped
Dressing:
1/4 cup olive oil
1/4 cup rice vinegar
2 tbsp soy sauce
2 tbsp honey or sugar
1 tsp sesame oil
1/2 tsp garlic powder
Directions
Prepare the Ramen:
Break uncooked ramen noodles into bite-sized pieces. Toast them in a dry skillet over medium heat until golden brown. Set aside to cool.
Mix the Vegetables:
In a large bowl, combine green cabbage, purple cabbage, carrots, green onions, cilantro, almonds, and sesame seeds.
Make the Dressing:
In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, and garlic powder until smooth.
Combine Everything:
Add the toasted ramen noodles to the vegetable mixture. Drizzle with the dressing and toss everything until well coated.
Chill & Serve:
Refrigerate the salad for at least 15 minutes to let the flavors meld. Serve chilled or at room temperature.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 250 kcal per serving
#RamenSalad #CrunchySalad #AsianInspired #QuickRecipes #HealthyEats
Step-by-Step Guide
1. Toast the Noodles: Crumble the ramen bricks into small pieces in a dry skillet. Toast over medium heat for 3-5 minutes, stirring constantly, until they are fragrant and golden brown. Transfer to a plate to cool completely. This step is crucial for maximum crunch.
2. Prepare the Veggies: While the noodles cool, shred the cabbages and carrots. Thinly slice the green onions and chop the cilantro. Combine all in a large mixing bowl.
3. Toast the Nuts & Seeds: In the same skillet, toast the slivered almonds and sesame seeds over medium-low heat for 1-2 minutes until lightly golden. Watch closely to prevent burning. Add to the vegetable bowl.
4. Whisk the Dressing: In a jar or small bowl, combine all dressing ingredients. Seal and shake vigorously (or whisk) until the honey is fully dissolved and the mixture is emulsified.
5. Assemble with Care: Add the cooled, toasted ramen pieces to the bowl with the vegetables and toppings. Pour the dressing over the top.
6. The Final Toss: Toss the salad thoroughly just before serving to ensure every component is lightly coated, preserving the noodles’ crunch for as long as possible.
Serving Suggestions
This versatile salad pairs beautifully with grilled proteins. Serve it alongside teriyaki chicken, soy-glazed salmon, or Korean BBQ beef. For a vegetarian main, add edamame or crispy baked tofu. Garnish with extra cilantro, a lime wedge, or a sprinkle of chili flakes for heat. It’s perfect for potlucks, picnics, or as a vibrant, make-ahead lunch.
How-to Summary
Toast crumbled ramen noodles until golden. Combine with shredded cabbages, carrots, green onions, cilantro, toasted almonds, and sesame seeds. Whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, and garlic powder for the dressing. Toss everything together just before serving and enjoy the addictive crunch.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, prepare the components separately. Store the toasted noodles, veggies, and dressing in separate containers in the fridge. Combine and toss no more than 30 minutes before serving.
What can I use instead of ramen noodles? For a gluten-free option, use toasted rice noodles (maifun) or crunchy chow mein noodles. For a different twist, try wonton strips.
How long do leftovers keep? The salad is best eaten the day it’s made. Leftovers will soften in the fridge but are still tasty for 1-2 days.
Can I use the ramen seasoning packets? The recipe discards them to control sodium and flavor. However, you can add a pinch to the dressing for an extra savory boost if desired.
Is there a substitute for rice vinegar? Apple cider vinegar or white wine vinegar mixed with a pinch of sugar are good substitutes. Avoid balsamic or red wine vinegar as their flavor is too strong.
Common Mistakes to Avoid
- Adding Dressing Too Early: Tossing the salad long before serving will make the noodles soggy. Combine at the last minute.
- Skipping the Toasting: Toasting the ramen and nuts is non-negotiable. It unlocks deep, nutty flavors and ensures a satisfying crunch.
- Not Cooling the Noodles: Adding warm toasted noodles to the veggies can wilt them. Let the noodles cool completely first.
- Overlooking the Slaw Cut: Ensure cabbage and carrots are shredded or thinly sliced. Large, thick pieces will be harder to eat and won’t meld as well with the dressing.
Conclusion
This Crunchy Asian Ramen Noodle Salad is the perfect intersection of flavor, texture, and simplicity. It transforms humble instant ramen into a spectacular dish that’s sure to be a crowd-pleaser. By following the step-by-step guide and avoiding common pitfalls, you’ll master a recipe that’s ideal for quick weeknight dinners or impressive gatherings. The balance of tangy-sweet dressing, fresh vegetables, and that signature crunch makes it a uniquely delicious and memorable salad.