Ramen salad is a delightful fusion of texture and flavor. It features crunchy uncooked ramen noodles, crisp cabbage, and a medley of vegetables, all tossed in a sweet and tangy sesame dressing. This versatile salad is quick to prepare, making it an excellent choice for a crowd-pleasing dish at your next gathering.
Equipment:
- Large mixing bowl
- Small bowl or jar (for dressing)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk or fork
Ingredients:
For the Salad:
- 1 package (3 ounces) instant ramen noodles (discard seasoning packet)
- 4 cups shredded cabbage (Napa or green cabbage works well)
- 1 cup shredded carrots
- ½ cup sliced green onions
- ½ cup sliced almonds (toasted)
- ½ cup sunflower seeds (optional)
- ½ cup dried cranberries or raisins (optional)
For the Dressing:
- ⅓ cup olive oil or vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey or sugar
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
Instructions:
- Prepare the Ramen Noodles:
Break the uncooked ramen noodles into small pieces and set them aside. Toast them in a dry skillet over medium heat until lightly golden and crisp, about 3–4 minutes. Let them cool. - Make the Dressing:
In a small bowl or jar, whisk together the olive oil, rice vinegar, soy sauce, honey, sesame oil, and garlic powder. Adjust sweetness or saltiness to taste. - Assemble the Salad:
In a large mixing bowl, combine the shredded cabbage, carrots, green onions, almonds, sunflower seeds, and cranberries. Add the cooled ramen noodles. - Toss with Dressing:
Pour the dressing over the salad and toss everything together until evenly coated. - Chill and Serve:
Let the salad sit for 15–20 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Tips:
- For added protein, toss in shredded chicken or edamame.
- Toasting the ramen noodles and almonds enhances their flavor and crunch.
- This salad is best served fresh, but you can prepare the components (except the noodles) ahead of time and combine just before serving.
Ramen salad is a fresh and flavorful side dish that’s perfect for any occasion. With its delightful crunch and sweet-savory dressing, it’s bound to become a family favorite. Whip it up for your next potluck or picnic, and watch it disappear in no time!
Ramen Salad Recipe
This vibrant and crunchy ramen salad combines crispy noodles, fresh vegetables, and a tangy-sweet dressing. Perfect for potlucks, barbecues, or a refreshing side dish!
Equipment
- Large mixing bowl
- Small bowl or jar (for dressing)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk or fork
Ingredients
- For the Salad:
- 1 package 3 ounces instant ramen noodles (discard seasoning packet)
- 4 cups shredded cabbage Napa or green cabbage works well
- 1 cup shredded carrots
- ½ cup sliced green onions
- ½ cup sliced almonds toasted
- ½ cup sunflower seeds optional
- ½ cup dried cranberries or raisins optional
- For the Dressing:
- ⅓ cup olive oil or vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey or sugar
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
Instructions
- Prepare the Ramen Noodles:
- Break the uncooked ramen noodles into small pieces and set them aside. Toast them in a dry skillet over medium heat until lightly golden and crisp, about 3–4 minutes. Let them cool.
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, rice vinegar, soy sauce, honey, sesame oil, and garlic powder. Adjust sweetness or saltiness to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the shredded cabbage, carrots, green onions, almonds, sunflower seeds, and cranberries. Add the cooled ramen noodles.
- Toss with Dressing:
- Pour the dressing over the salad and toss everything together until evenly coated.
- Chill and Serve:
- Let the salad sit for 15–20 minutes to allow the flavors to meld. Serve chilled or at room temperature.
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