When the temperature starts to rise and summer gatherings fill the calendar, I find myself craving fresher, lighter meals that burst with flavor. That’s why I absolutely adore this Easy Ramen Noodle Salad recipe. With just a handful of ingredients and a mere 15 minutes of prep, this dish offers a satisfying crunch that’s hard to resist.
Imagine tossing vibrant green and red cabbage with crisp, shredded carrots and breaking down those instant ramen noodles into a delightful medley. Then, there’s the tangy dressing that ties everything together, coating each ingredient in a zesty embrace. Perfect for welcoming potluck guests or simply jazzing up a weeknight dinner, this vegetarian salad checks all the boxes—it’s fresh, quick, and effortlessly delicious! Whether you’re looking for an easy side or a stand-alone dish, this ramen noodle salad is sure to impress. So, let’s dive in and whip up a colorful bowl of goodness that will delight your taste buds!
Why is this Ramen Noodle Salad Recipe great?
Simplicity at Its Best: This Ramen Noodle Salad comes together in just 15 minutes, making it a perfect choice for busy days or last-minute gatherings.
Vibrant Colors: The beautiful mix of green and red cabbage, paired with bright carrots, creates a visually appealing dish that’s sure to catch your eye.
Crowd-Pleasing Flavor: Each bite combines a satisfying crunch with a tangy dressing that perfectly complements the fresh ingredients.
Versatile Options: Customize your salad with various add-ins—think grilled chicken, chickpeas, or even edamame for added nutrition!
Make Ahead: Prepare the salad ahead of time and just toss in the almonds before serving to keep them crunchy, making it perfect for potlucks and gatherings.
For even more ease, consider checking out our related recipes that are great for summer events!
Ramen Noodle Salad Ingredients
For the Salad
• Green Cabbage – Adds a refreshing crunch and pairs wonderfully with red cabbage for color.
• Red Cabbage – Provides vibrant color and additional texture; feel free to mix with more green cabbage for variety.
• Carrots – Offer natural sweetness; shredding them finely ensures they blend well with the other ingredients.
• Ramen Noodles – The star of this salad; broken into pieces, they serve as the base. Substitute with soba noodles for a gluten-free option.
For the Dressing
• Vegetable Oil – A base for the dressing; consider using sesame oil for a more pronounced flavor.
• Rice Vinegar – Provides the necessary tang; apple cider vinegar is a suitable substitute if needed.
• Sugar – Balances out the acidity of the vinegar; honey or agave syrup can be used for a natural sweet touch.
• Seasoning Packets (from ramen) – Optional but highly recommended for an extra flavor boost.
For Topping
• Toasted Slivered Almonds – Adds the perfect crunch on top; swap with sunflower seeds for a nut-free option.
How to Make Ramen Noodle Salad
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Prepare Veggies: Start by finely shredding the green and red cabbage; this adds a delightful crunch and color to your salad. Grate or peel the carrots to add sweetness and texture.
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Combine Ingredients: In a large bowl, toss the shredded cabbage, grated carrots, and broken ramen noodles. Mix them until they’re evenly blended, achieving a vibrant and colorful medley.
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Make Dressing: In a separate bowl, whisk together the vegetable oil, rice vinegar, and sugar until well combined. For an extra flavor punch, feel free to add those ramen seasoning packets!
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Mix Salad: Pour the dressing over the salad mixture and toss gently to ensure all ingredients are coated. This helps the flavors to meld beautifully together.
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Finish with Toppings: Just before you’re ready to serve, sprinkle toasted almonds on top. This keeps them crunchy and adds a lovely texture contrast to the salad.
Optional: Drizzle with a bit more sesame oil for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Ramen Noodle Salad ingredients are perfect for meal prep, allowing you to save time on busy weeknights! You can prepare the shredded cabbage and carrots up to 24 hours in advance, storing them in an airtight container in the refrigerator to retain their crispness. Additionally, break the ramen noodles and keep them in a separate container to prevent them from getting soggy. When you’re ready to serve, simply combine the prepped veggies with the dressing (which can also be made ahead and stored for up to 3 days) and toss everything together. Finally, sprinkle the toasted almonds on top just before serving to keep them crunchy—your salad will be just as delicious as if you made it fresh!
Ramen Noodle Salad Variations
Feel free to get creative with this recipe and customize it to your heart’s desire!
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Gluten-Free: Swap out ramen noodles for soba or rice noodles to enjoy a gluten-free version without sacrificing taste.
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Protein-Packed: Incorporate grilled chicken, shrimp, or chickpeas for a protein boost that transforms this salad into a hearty meal.
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Crunchy Alternatives: Instead of toasted almonds, try crunchy sunflower seeds or pumpkin seeds to maintain that satisfying texture without nuts.
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Flavor Twist: Experiment with dressings like a tangy peanut sauce or creamy sesame dressing to add an irresistible flavor twist that tantalizes your taste buds.
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Extra Veggies: Boost nutrition and taste by adding fresh vegetables, such as bell peppers, snow peas, or even diced cucumbers for a refreshing crunch.
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Spicy Kick: Sprinkle in some red pepper flakes or a dash of Sriracha to turn up the heat for those who enjoy a spicy kick in their salad.
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Sweetness Boost: Add thinly sliced apples or mandarin oranges for a hint of sweetness that beautifully complements the tangy dressing.
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Herb Infusion: Toss in chopped cilantro or green onions for a fresh herbal note to elevate the overall flavor profile of your salad.
Storage Tips for Ramen Noodle Salad
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Room Temperature: It’s best to enjoy your Ramen Noodle Salad immediately after preparation. If left at room temperature, consume within 2 hours to ensure freshness.
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Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. Avoid mixing in the almonds until you’re ready to serve for that delightful crunch.
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Freezer: Freezing is not recommended for this salad, as the fresh veggies will lose their crispness upon thawing.
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Reheating: If you’ve added proteins and need to reheat, warm gently in the microwave, but remember to keep it chilled and fresh before serving!
What to Serve with Easy Ramen Noodle Salad?
Looking to elevate your meal alongside this vibrant salad? Let’s explore some delightful pairings that will create a harmonious dining experience.
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Grilled Teriyaki Chicken: This savory dish adds a sweet and salty flavor that balances the tanginess of the salad beautifully.
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Sesame Crusted Tofu: The nutty flavor and crispy texture of tofu complement the crunch of the salad while keeping things plant-based.
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Crispy Spring Rolls: These crunchy appetizers provide an additional layer of texture that pairs perfectly with the fresh flavors in the salad.
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Miso Soup: A warm bowl of miso soup creates a comforting contrast to the cold salad, enriching your meal with Umami goodness.
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Cucumber Salad: A refreshing cucumber salad offers coolness and light flavor that enhances the overall meal experience.
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Chilled Sake: This smooth beverage provides a subtle sweetness that echoes the salad’s flavors while adding a touch of elegance.
For a delightful endnote, consider serving some light fruit sorbet—a refreshing and sweet way to round out your meal!
Expert Tips for Ramen Noodle Salad
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Fresh Veggies Matter: Use the freshest ingredients possible for the best flavor and crunch in your Ramen Noodle Salad. Avoid wilted greens!
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Timing is Key: Add toasted almonds right before serving. This ensures they remain crunchy and aren’t soggy when you dig in.
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Make-Ahead Strategy: You can prep the salad ahead of time but wait to mix in the dressing until shortly before serving to keep it crisp.
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Customize Freely: Don’t hesitate to mix in extra veggies like bell peppers or snap peas. These additions boost nutrition and flavor.
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Seasoning Boost: Incorporate extra seasonings or herbs if desired to elevate the flavor profile of your Ramen Noodle Salad.
Ramen Noodle Salad Recipe FAQs
How do I select ripe vegetables for my Ramen Noodle Salad?
Absolutely! When choosing cabbage, look for heads that are heavy for their size and have crisp, firm leaves. For carrots, select bright orange ones that are free of dark spots. A quick tip: if the cabbage has a strong smell or wilted leaves, it’s best to pass on it.
How should I store leftovers of my Ramen Noodle Salad?
Very! Store any leftovers in an airtight container in the refrigerator; they’ll stay fresh for up to 2 days. Be sure to keep the toasted almonds separate until you’re ready to serve again. This ensures they maintain that wonderful crunch!
Can I freeze Ramen Noodle Salad?
Not recommended! Freezing this salad isn’t a great idea, as the fresh veggies will lose their crispness when thawed. Instead, enjoy it fresh or toss together a smaller batch to avoid leftovers!
What if my salad dressing is too tangy?
If you find your dressing is too tangy, simply add a pinch more sugar to balance out the flavors. Start with a teaspoon, whisking it in, and taste as you go until you reach your desired flavor.
Are there any dietary considerations for the Ramen Noodle Salad?
Definitely! This salad is vegetarian-friendly and can easily be made gluten-free by substituting the ramen noodles with gluten-free noodles, like rice noodles. If you or anyone you serve has nut allergies, consider swapping toasted almonds for sunflower seeds instead!
What can I do if I want to prepare the salad in advance?
Excellent question! You can prep all the veggies and noodles ahead of time and store them separately in the fridge. Just remember to mix the dressing and add any crunchy toppings like almonds right before serving to keep everything fresh and crisp. Enjoy your beautiful creation!
Ramen Noodle Salad Recipe for a Fresh Crunchy Delight
Ingredients
Equipment
Method
- Start by finely shredding the green and red cabbage; this adds a delightful crunch and color to your salad.
- Grate or peel the carrots to add sweetness and texture.
- In a large bowl, toss the shredded cabbage, grated carrots, and broken ramen noodles, mixing until evenly blended.
- In a separate bowl, whisk together the vegetable oil, rice vinegar, and sugar until well combined.
- Optionally, add the ramen seasoning packets for extra flavor.
- Pour the dressing over the salad mixture and toss gently to ensure all ingredients are coated.
- Just before serving, sprinkle toasted almonds on top to keep them crunchy.