This Easy Crunchy Ramen Noodle Salad is a fun mix of flavors and textures! With crunchy veggies and crispy ramen, it’s a refreshing treat that’s quick to whip up.
I love how this salad can be a side or a main dish! Plus, it’s super easy to make—just toss everything together and you’re ready to enjoy a colorful bowl of yum!
Key Ingredients & Substitutions
Ramen Noodles: Use uncooked ramen noodles for that perfect crunch! If you can’t find ramen, feel free to substitute with other noodle types like rice noodles or even quinoa for a gluten-free option.
Cabbage: I like using both green and red cabbage for color and texture. If you’re in a pinch, bagged coleslaw mix can work too! Just skip the shredding step.
Carrots: Freshly shredded carrots add a nice sweetness, but you could also use pre-packaged shredded carrots or even frozen ones. Just thaw and drain them well before adding.
Almonds: Toasted almonds give a lovely crunch. If you’re nut-free, try sunflower seeds, pumpkin seeds, or even crispy chickpeas for the same effect.
Vinegar: While white vinegar is common, rice vinegar offers a milder taste. You can also experiment with apple cider vinegar for a tangy twist!
How Can I Keep My Salad Crunchy?
One of the most crucial points in making this salad is keeping that delightful crunch. Here are a few easy tips:
- Keep the dressing separate until you’re ready to serve. This prevents the noodles and veggies from getting soggy.
- Store leftovers in a container that’s airtight, but note that the noodles will soften more over time. Enjoy them fresh!
- Feel free to add toppings like crispy fried onions or additional nuts right before serving for an extra crunch!
By following these tips and using the right ingredients, you’ll have a delicious salad that impresses everyone at the table!
Easy Crunchy Ramen Noodle Salad
Ingredients You’ll Need:
- 2 (3 oz) packages uncooked ramen noodles (discard seasoning packets)
- 1/2 head green cabbage, shredded (about 4 cups)
- 1/2 head red cabbage, shredded (about 4 cups)
- 2 cups shredded carrots (about 4 large carrots)
- 3 green onions, thinly sliced
- 1/2 cup sliced almonds or slivered almonds, toasted
- 1/4 cup sunflower seeds (optional)
For the Dressing:
- 1/3 cup vegetable oil (or any neutral oil)
- 1/4 cup white vinegar (or rice vinegar)
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil (optional)
- Freshly ground black pepper to taste
How Much Time Will You Need?
This salad takes about 20-30 minutes to prepare. You’ll spend a few minutes mixing and chopping, plus let it chill for about 30 minutes to let all the flavors get friendly before you dig in!
Step-by-Step Instructions:
1. Prepare the Dry Ramen Noodles:
Start by breaking the uncooked ramen noodles into bite-sized pieces. Place them in a large mixing bowl and set aside. It’s a fun step that makes the noodles easier to eat!
2. Toast the Almonds:
In a dry skillet over medium heat, toast the sliced or slivered almonds until they are golden and fragrant. This should take about 3-4 minutes, so stir them frequently. Once they’re done, transfer them to a plate to cool. This step really brings out the nutty flavor!
3. Add Veggies and Seeds:
In the same bowl with the broken ramen, toss in the shredded green cabbage, shredded red cabbage, shredded carrots, sliced green onions, and the toasted almonds. If you’re using sunflower seeds, add those too. Mix everything together gently so it’s well combined.
4. Make the Dressing:
In a small bowl or a jar with a lid, whisk together the vegetable oil, white vinegar, sugar, soy sauce, sesame oil (if you’re using it), and a sprinkle of freshly ground black pepper. Whisk until the sugar has dissolved completely.
5. Combine Salad and Dressing:
Pour the your prepared dressing over the salad mixture. Toss everything together well, making sure that all the ingredients are coated with that yummy dressing.
6. Chill and Serve:
Cover the salad and place it in the refrigerator for at least 30 minutes. This chilling step helps the flavors meld and allows the noodles to soften just slightly while still keeping that satisfying crunch.
Enjoy your delicious and colorful crunchy ramen noodle salad! It’s perfect for picnics, potlucks, or just a refreshing side dish for dinner!
FAQ for Easy Crunchy Ramen Noodle Salad
Can I Use Cooked Ramen Noodles Instead?
It’s best to use uncooked ramen noodles for that perfect crunch. Cooked noodles will become soggy in the salad and won’t provide the crunch you’re looking for. If you’re short on time, try toasting the uncooked noodles in a skillet for a few minutes to simulate that crunchy texture!
How Can I Make This Salad Vegan?
Great question! This salad is already mostly vegan. Just make sure to use a vegetarian-friendly soy sauce and omit any optional ingredients that may not be plant-based, like sesame oil, if that’s your preference. The salad will still be delicious and nutrient-rich!
Can I Prepare This Salad in Advance?
Absolutely! You can prepare the salad a few hours before serving. Just keep the dressing separate from the salad itself until you’re ready to serve to keep the noodles crunchy. Mix everything together just prior to serving for the best results!
What Are the Best Storage Tips for Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the noodles will continue to soften over time, so it’s best enjoyed fresh. If you notice they’ve softened too much, consider adding a handful of fresh crunchies like more nuts or seeds before serving!
