This Crunchy Ramen Noodle Salad recipe offers a delightful mix of textures and flavors, combining the crunch of toasted ramen noodles with fresh vegetables and a tangy dressing. It's a versatile dish that can be customized with various proteins and made gluten-free with simple substitutions. Perfect for picnics, potlucks, or a nutritious family meal, this salad is sure to be a hit.
2packets of ramen noodlesdiscard seasoning packet, broken into pieces
2cupsshredded cabbage
1cupshredded carrots
½cupsliced green onions
¼cuptoasted almonds or sesame seedsoptional
Dressing:
3tablespoonssoy sauceor tamari for gluten-free
2tablespoonsvinegarrice vinegar or apple cider vinegar
2tablespoonssugar or honey
½cupvegetable oil
1teaspoonsesame oiloptional
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Spread the broken ramen noodles on a baking sheet and toast in the oven for 5-10 minutes, or until golden brown, stirring occasionally.
In a large mixing bowl, combine the shredded cabbage, carrots, and green onions.
In a small mixing bowl, whisk together the soy sauce, vinegar, sugar, vegetable oil, and sesame oil (if using) until well combined. Season with salt and pepper to taste.
Add the toasted ramen noodles and almonds or sesame seeds to the bowl with the vegetables.
Pour the dressing over the salad and toss well to combine. Let the salad sit for about 10 minutes to allow the flavors to meld and the noodles to soften slightly.
Serve the salad chilled or at room temperature.
Notes
Gluten-Free Option: Use gluten-free ramen noodles and tamari instead of regular soy sauce.
Protein Additions: For a heartier meal, add grilled chicken, shrimp, tofu, or edamame.
Storage: If not serving immediately, store the dressing separately and toss with the salad just before serving to maintain the crunchiness of the noodles. Salad can be stored in the refrigerator for up to 2 days.