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.