Ramen Noodle Salad
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This Ramen Noodle Salad is a crunchy, colorful explosion of flavor that’s perfect for any occasion. With a zesty dressing and a mix of fresh veggies, it’s a salad that’s as delicious as it is easy to make.
Easy Ramen Noodle Salad
This Ramen Noodle Salad is my go-to recipe for when I need something quick, delicious, and a little different. The crunchy ramen noodles, vibrant coleslaw mix, and sweet bell peppers come together beautifully. It’s perfect for potlucks, BBQs, and picnics, making it a versatile dish for any gathering.
I love how the tangy dressing with soy sauce and apple cider vinegar perfectly complements the fresh veggies and toasted nuts. It’s simple to throw together and even easier to devour. Plus, letting it chill in the fridge for an hour makes it even better as the flavors meld together.
Ingredients You’ll Need
- Ramen noodles: Add crunch and texture to the salad. You can substitute with crispy chow mein noodles.
- Coleslaw mix: Feel free to use shredded cabbage and carrots instead, if you prefer.
- Edamame: For a protein boost and a pop of color. Substitute with green peas if you like.
- Red bell pepper: Brings sweetness and vibrant color. Any color bell pepper works.
- Carrot: Adds crunch and natural sweetness. You can use pre-shredded carrots to save time.
- Green onions: For a mild onion flavor that enhances the salad. Chives or shallots are great alternatives.
- Sliced almonds: For a nutty crunch. Swap with chopped peanuts or cashews if desired.
- Sunflower seeds: Add a nice texture and nutty flavor. Pumpkin seeds are a great substitute.
- Sesame seeds: Bring a toasty, nutty flavor. You can use black sesame seeds for a bit of visual contrast.
- Vegetable oil: Use a neutral oil like canola or sunflower oil.
- Apple cider vinegar: Adds a tangy kick to balance the flavors. White vinegar or rice vinegar can work too.
- Soy sauce: Provides a savory umami flavor. Use tamari or coconut aminos if you need a gluten-free option.
- Sugar: Balances the tang and umami with a touch of sweetness. Honey or agave syrup can be used as substitutes.
- Sesame oil: Adds depth and a rich sesame flavor. A little goes a long way, and it’s essential for the dressing.
- Garlic: Infuses the dressing with a robust, savory flavor. Garlic powder can be used if fresh isn’t available.
- Ginger: Adds a fresh, zesty note to the dressing. Ground ginger works in a pinch.
First, whisk together the vegetable oil, apple cider vinegar, soy sauce, sugar, sesame oil, minced garlic, and grated ginger in a small bowl.
Next, break the ramen noodles into small pieces while they’re still in the bag. In a large bowl, combine the crushed ramen noodles, coleslaw mix, cooked edamame, sliced red bell pepper, julienned carrot, green onions, toasted almonds, sunflower seeds, and sesame seeds. Mix everything well to ensure an even distribution of ingredients.
Pour the dressing over the salad and toss everything together until the ingredients are well coated. Refrigerate the salad for at least 1 hour. This chilling time allows the flavors to meld together and the noodles to soften slightly. Before serving, give the salad one last toss to refresh it. Adjust the seasoning if necessary, then serve chilled and enjoy!
How To Serve
This Ramen Noodle Salad pairs perfectly with a variety of dishes, making it a versatile addition to any meal. Here are some great ideas to serve with this salad:
Garlic Parmesan Chicken Skewers
Oven Baked BBQ Ribs
Pulled Pork
Crockpot Asian Meatballs
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can make this salad up to a day in advance. In fact, it tastes even better after chilling for a few hours as the flavors meld together. Just make sure to toss it well before serving.
What can I use instead of edamame?
If you don’t have edamame, you can substitute it with green peas or even chickpeas. Both add a nice texture and flavor to the salad.
Is there a gluten-free option for this salad?
Yes, to make this salad gluten-free, use gluten-free ramen noodles and tamari or coconut aminos instead of soy sauce.
Expert Tips
- Toast the almonds: Toasting the almonds enhances their flavor and adds an extra layer of crunch.
- Chill for best flavor: Let the salad chill for at least an hour to allow the flavors to meld together beautifully.
- Use fresh ingredients: Fresh vegetables make a big difference in the taste and texture of the salad.
- Adjust the dressing: Taste the dressing as you make it and adjust the seasoning to suit your preference.
Storage
Store the Ramen Noodle Salad in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing as the fresh vegetables and noodles will lose their texture and become soggy upon thawing.
More Delicious Salads
- Carrot Raisin Salad
- Tzatziki Chicken Salad
- Detox Salad
- Fattoush Salad
- Panzanella Salad
- Chinese Chicken Salad
- California Spaghetti Salad
- Seafood Salad
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Ramen Noodle Salad
Ingredients
- 2 packets ramen noodles (discard seasoning packet or save for another use)
- 16 ounces coleslaw mix (1 bag)
- 1 cup edamame (shelled, cooked and cooled)
- 1 medium red bell pepper (thinly sliced)
- 1 medium carrot (julienned)
- 3 green onions (sliced)
- ½ cup sliced almonds (toasted)
- ½ cup sunflower seeds
- ¼ cup sesame seeds
For the Dressing:
- ⅓ cup vegetable oil
- ¼ cup apple cider vinegar
- ¼ cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- 1 garlic clove (minced)
- 1 teaspoon ginger (grated )
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl, whisk together vegetable oil, apple cider vinegar, soy sauce, sugar, sesame oil, minced garlic, and grated ginger until well combined.
- Break the ramen noodles into small pieces while still in the bag. Open the bags and set aside the noodles.
- In a large bowl, combine the crushed ramen noodles, coleslaw mix, cooked edamame, sliced red bell pepper, julienned carrot, sliced green onions, toasted almonds, sunflower seeds, and sesame seeds.
- Pour the dressing over the salad and toss everything together to coat evenly.
- Refrigerate the salad for at least 1 hour to allow the flavors to meld and the noodles to soften slightly.
- Toss the salad again before serving. Adjust seasoning if necessary and serve chilled.
Notes
- Toast the almonds for extra flavor and crunch.
- Chill the salad for at least an hour to let the flavors meld.
- Add the ramen noodles just before serving to keep them crunchy.
- Use fresh vegetables for the best taste and texture.
- Adjust the dressing to your preference by tasting and adding more seasoning if needed.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
