This Easy Crunchy Ramen Noodle Salad is a fun and fresh dish! It combines crispy ramen noodles, crunchy veggies, and a tasty dressing that makes every bite a joy.
Trust me, the crunch factor is a total winner! I love serving it at picnics or BBQs, and the best part? It takes only minutes to whip up. Enjoy it as a side or snack anytime! 😄
Key Ingredients & Substitutions
Instant Ramen Noodles: These are essential for that signature crunch. If you prefer, you can use other types of noodles like soba or even a gluten-free option for a different twist.
Cabbage: I love the mix of green and purple cabbage for color and texture. If you’re in a pinch, use any crispy lettuce like romaine or add more carrots instead!
Carrots: Shredded carrots give a natural sweetness and color. If you don’t have fresh, pre-shredded or matchstick carrots work fine. You could substitute with grated zucchini for a twist.
Almonds: Toasted slivered almonds add that perfect crunch. You can swap with sunflower seeds or walnuts if nuts aren’t your friend or if you want a different flavor.
How Can I Ensure a Perfectly Tossed Salad?
Tossing the salad properly helps coat all the ingredients evenly with the dressing. Here’s how:
- Start by breaking the noodles into smaller pieces before mixing. This makes them easier to distribute.
- Combine the veggies and noodles gently, using a folding motion to avoid crushing the noodles.
- When adding the dressing, pour a little at a time and toss. This way you can control the amount and avoid sogginess.
- If possible, wait to add any crunchy toppings, like almonds, until just before serving to keep everything crisp.
Following these steps will help your salad maintain its refreshing crunch! Enjoy crafting your own version of this delightful dish!
Easy Crunchy Ramen Noodle Salad
Ingredients You’ll Need:
For the Salad:
- 3 packages (about 3 ounces each) instant ramen noodles (discard seasoning packets)
- 3 cups shredded green cabbage (about half a small head)
- 1 1/2 cups shredded purple cabbage
- 1 1/2 cups shredded carrots (or matchstick style carrots)
- 4 green onions, thinly sliced
- 1 cup slivered almonds or sliced almonds, toasted
For the Dressing:
- 1/2 cup vegetable oil or canola oil
- 1/4 cup white vinegar or apple cider vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
Optional Garnishes:
- 1 tablespoon sesame seeds
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare and is best served chilled or at room temperature. If you let it sit, the flavors meld beautifully! Just remember, for the best crunch, add your toppings right before serving.
Step-by-Step Instructions:
1. Prep the Noodles:
Start by breaking the ramen noodles into bite-sized pieces. Don’t worry about them being perfect; just make them small enough to enjoy in a salad! Place the broken noodles in a large salad bowl. You can set aside about 1/2 cup of the broken noodles for topping later to maintain that extra crunch.
2. Add the Veggies:
Next, toss in the shredded green cabbage, purple cabbage, shredded carrots, and sliced green onions. Mix them with the noodles in the big bowl—this salad is all about the crunch, and these veggies add amazing texture!
3. Toast the Almonds:
In a small skillet over medium heat, add the slivered almonds. Toast them for about 3-4 minutes, stirring frequently to make sure they don’t burn. You want them to be golden and fragrant! Remove them from heat and let them cool for a bit.
4. Make the Dressing:
In a separate mixing bowl, whisk together the vegetable oil, vinegar, sugar, and soy sauce. Keep whisking until the sugar is completely dissolved and everything is mixed well. This dressing will give your salad its fantastic flavor!
5. Combine Everything:
Now, pour the dressing over the noodle and veggie mixture. Toss everything gently to combine, making sure all the ingredients are evenly coated with that delicious dressing.
6. Finish with Crunch:
Just before you’re ready to serve, sprinkle the toasted almonds and those reserved ramen pieces on top for that extra crunch. It’s the final touch that makes this salad special!
7. Optional Garnishes:
If you’d like, you can also sprinkle some sesame seeds and more chopped green onions on top for added flavor and presentation.
8. Serve and Enjoy:
Serve the salad chilled or at room temperature. It tastes best the same day, but if you need to, it can cool in the fridge for a few hours. Just remember to add the crunchy toppings just before serving to keep them crispy!
Enjoy your vibrant and refreshing Easy Crunchy Ramen Noodle Salad! It’s a hit at picnics, BBQs, or any gathering as a light and tasty side dish. 🌱🥗
FAQ for Easy Crunchy Ramen Noodle Salad
Can I Use Different Types of Noodles?
Absolutely! While instant ramen noodles give great crunch, you can substitute them with other noodles such as soba or even rice noodles for a different texture. Just remember that cooking times may vary!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. However, the salad is best enjoyed fresh. If you have leftovers, consider keeping the crunchy toppings separate and adding them just before eating to maintain their crispness.
Can I Make This Salad Ahead of Time?
You can prep the salad ingredients and make the dressing in advance, storing them separately. Just combine them and add the crunchy toppings right before serving for the best texture!
What Else Can I Add for Flavor?
Feel free to customize this salad! Adding some chopped bell peppers, snap peas, or even a sprinkle of chili flakes can enhance the flavor. You can also play around with the dressing by adding a bit of ginger or garlic for an extra kick!
