If you’re craving something bursting with texture, flavor, and just the right amount of zing, this Crunchy Ramen Noodle Salad Recipe is about to become your new go-to. Imagine crispy crushed ramen noodles mingling with toasted almonds, sunflower seeds, and aromatic sesame seeds, all tossed with fresh crunchy cabbage and a vibrant, tangy dressing that hits every note from sweet to savory with a little kick of ginger and garlic. This salad is a delightful celebration of contrasts—crisp, crunchy, and refreshingly bold. Whether you’re bringing a dish to a picnic, need a light but satisfying side, or just want to shake up your salad game, this recipe has got you covered with simple ingredients and show-stopping taste!
Ingredients You’ll Need
All the ingredients in this Crunchy Ramen Noodle Salad Recipe are straightforward but carefully chosen to deliver incredible texture, flavor, and color. Each component plays a crucial role, from the toasted nuts that add warmth and crunch, to the tangy dressing that ties everything together beautifully.
- Ramen noodles (2 packages): The star crunchy element—discard the seasoning packets and crush the noodles for that signature texture.
- Sliced almonds (½ cup): Toasted to add a rich, nutty crunch that elevates the salad.
- Sunflower seeds (½ cup): Another crunchy, nutty addition that gives a lovely variety to every bite.
- Sesame seeds (¼ cup): Adds a delicate, toasty flavor and visual appeal.
- Vegetable oil (½ cup): The base of the dressing, balancing the tang and sweetness perfectly.
- Rice vinegar (¼ cup): Provides a bright acidity that keeps the salad lively and fresh.
- Soy sauce (¼ cup): Brings savory umami depth to the dressing.
- Honey (2 tablespoons): Adds a gentle sweetness that rounds out the flavors.
- Garlic (2 cloves, minced): Packs a fragrant punch that’s subtle but essential.
- Fresh ginger (1 teaspoon, grated): Brings a warming spice that awakens the palate.
- Red pepper flakes (¼ teaspoon, optional): A slight heat kick that amps up the excitement.
- Shredded cabbage or coleslaw mix (4 cups): The fresh, crunchy base that makes this salad bright and satisfying.
- Green onions (2, thinly sliced): Adds fresh, mild onion flavor and lovely green color.
- Fresh cilantro (¼ cup, optional): Offers a bright herbal note that lifts the whole dish.
How to Make Crunchy Ramen Noodle Salad Recipe
Step 1: Toast Nuts and Seeds
Start by preheating your oven to 350°F (175°C). Spread the sliced almonds, sunflower seeds, and sesame seeds evenly on a baking sheet. Toast these for about 5 to 7 minutes until they turn a light golden color and release their nutty aroma. This toasting step is key because it unlocks rich flavors and a crunch that makes the salad absolutely addictive. Once toasted, take them out and let them cool before mixing into the salad.
Step 2: Prepare Ramen Noodles
While the nuts and seeds cool, grab those ramen noodles. Put them into a resealable plastic bag and crush them using a rolling pin or the flat side of a meat mallet. You want nice chunky pieces that add a satisfying crunch but still have some bite. Toss out the seasoning packets, as we’ll be using our homemade dressing for all the flavor.
Step 3: Make the Dressing
In a medium-size bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated fresh ginger, and if you want a little heat, the red pepper flakes. This dressing is magic—it’s tangy, sweet, savory, with just a hint of spice, making it the perfect companion for the crunchy and fresh elements of the salad.
Step 4: Assemble the Salad
Now for the fun part: combining all the ingredients. In a large bowl, add the shredded cabbage or coleslaw mix, thinly sliced green onions, optional chopped cilantro, the toasted nuts and seeds, and the crunchy crushed ramen noodles. Pour the dressing over everything and toss well to ensure every bite is coated with that wonderful sauce.
Step 5: Chill and Serve
Cover the salad and refrigerate it for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully while keeping the salad crisp and refreshing. Chilled and vibrant, this Crunchy Ramen Noodle Salad Recipe is now ready to wow your taste buds and your guests!
How to Serve Crunchy Ramen Noodle Salad Recipe
Garnishes
To take your Crunchy Ramen Noodle Salad Recipe to the next level, consider adding some extra garnishes like finely sliced red bell peppers for a pop of color, extra chopped cilantro for freshness, or even a sprinkle of sesame seeds on top for visual appeal and additional texture. These small touches make the salad not only tastier but also more inviting on the plate.
Side Dishes
This salad shines as a stand-alone side dish for grilled chicken, fish, or tofu. Pair it with simple grilled meats to balance the bold flavors or serve alongside steamed rice and a light soup for an Asian-inspired feast. Its refreshing crunch also complements heavier mains, offering a perfect contrast.
Creative Ways to Present
For a fun twist, try serving the salad in lettuce cups or as a filling for wraps. You can also present it in individual glasses for a party appetizer or stuff it into pita pockets with grilled chicken for a casual lunch. The versatility of this Crunchy Ramen Noodle Salad Recipe means you can get as creative as you like!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad separately from the dressing and crushed noodles in airtight containers inside the refrigerator. This prevents sogginess and keeps the textures fresh. Combine only right before serving for that perfect crunch that defines this salad.
Freezing
Freezing is not recommended for this Crunchy Ramen Noodle Salad Recipe because the fresh vegetables and crunchy noodles will lose their texture and become mushy when thawed. It’s best enjoyed fresh or refrigerated for a short time.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. If you need to serve it later, simply toss it again gently to redistribute the dressing and enjoy the crisp, refreshing flavors.
FAQs
Can I use other nuts instead of almonds?
Absolutely! Pecans, cashews, or walnuts can be great alternatives and will add their own unique flavor and crunch. Just toast them lightly to bring out their best.
Is it okay to add the ramen seasoning packet?
The seasoning packets are often quite salty and artificial-tasting, which can overpower the salad’s fresh flavors. The homemade dressing provides a better balance, so it’s best to discard the packets.
Can I make this salad vegan?
Yes! Replace honey with maple syrup or agave nectar to keep the dressing completely vegan without sacrificing sweetness.
How long can I keep the salad in the fridge?
This salad will stay fresh for up to 2 days when stored properly, but for the best crunch and flavor, enjoy it within 24 hours.
What if I don’t have cabbage?
You can substitute shredded kale, napa cabbage, or even crunchy romaine lettuce. Each will give a slightly different texture but still taste fantastic.
Final Thoughts
I genuinely believe this Crunchy Ramen Noodle Salad Recipe is a total game-changer for your salad repertoire. It’s so easy to prepare, packed with incredible textures and a perfectly balanced flavor profile that keeps you coming back for more. Whether you’re making it for weeknight dinners, potlucks, or just because, this recipe never fails to brighten the table. Give it a try and watch it become a beloved classic in your kitchen—your taste buds will thank you!
Print
Crunchy Ramen Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 52 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
A crunchy and flavorful ramen noodle salad featuring toasted nuts and seeds, fresh cabbage, and a tangy homemade dressing. This salad combines textures and tastes for a refreshing and satisfying dish perfect for potlucks, picnics, or as a side.
Ingredients
Ramen and Seeds Mix
- 2 packages (3 ounces each) ramen noodles, any flavor (discard seasoning packet)
- ½ cup sliced almonds
- ½ cup sunflower seeds
- ¼ cup sesame seeds
Dressing
- ½ cup vegetable oil
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes (optional)
Salad Base
- 4 cups shredded cabbage or coleslaw mix
- 2 green onions, thinly sliced
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Toast Nuts and Seeds: Preheat your oven to 350°F (175°C). Spread the sliced almonds, sunflower seeds, and sesame seeds evenly on a baking sheet. Toast them for 5–7 minutes or until they turn lightly golden and fragrant. Remove from the oven and allow them to cool completely.
- Prepare Ramen Noodles: Place the ramen noodles inside a resealable plastic bag. Use a rolling pin or the flat side of a meat mallet to crush the noodles into small pieces. Discard the seasoning packets that come with the noodles.
- Make the Dressing: In a medium bowl, whisk together vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated fresh ginger, and red pepper flakes if you like a bit of heat. Mix until all ingredients are well combined.
- Assemble the Salad: In a large mixing bowl, combine shredded cabbage or coleslaw mix, sliced green onions, chopped cilantro (if using), the cooled toasted nuts and seeds, and the crushed ramen noodles.
- Add Dressing: Pour the prepared dressing over the salad mixture. Toss everything carefully but thoroughly to ensure all the ingredients are well coated with the dressing.
- Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve the salad chilled for the best taste and texture experience.
Notes
- For added protein, consider tossing in cooked shredded chicken or tofu.
- If you prefer a crunchier texture, add the crushed ramen noodles just before serving.
- This salad is best served chilled and can be stored covered in the refrigerator for up to 2 days.
- Adjust red pepper flakes according to your spice preference.
- Use gluten-free soy sauce if you require a gluten-free diet.
