This Easy Crunchy Ramen Noodle Salad is a refreshing mix of crispy veggies and crunchy noodles in a tangy dressing. It’s perfect for a quick lunch or a side dish at dinner!
I love how the noodles add a fun crunch that makes every bite exciting. Plus, it’s so simple to whip up that I can make it even on busy days. What’s not to love? 😄
Key Ingredients & Substitutions
Ramen Noodles: I like using instant ramen noodles (without the seasoning) for their crunch. If you can’t find instant ramen, try using another type of thin noodle or even crispy rice noodles.
Cabbage: The mix of green and purple cabbage adds color and crunch. You can swap purple cabbage for kale or even baby spinach if you prefer a milder flavor.
Carrots: Shredded carrots are in this salad for a bit of sweetness and color. If you’re short on carrots, bell peppers or cucumbers can work well too!
Almonds: Sliced almonds add crunch. You could use walnuts or sunflower seeds instead for a different flavor and texture.
Rice Vinegar: This adds a tangy flavor to the dressing. If you don’t have it, apple cider vinegar or white vinegar can serve as good substitutes.
How Do I Get the Perfect Crunch from My Salad?
Getting that extra crunch in your ramen noodle salad is all about timing and preparation. Here are some steps to ensure your salad stays crisp:
- **Use uncooked noodles:** Make sure to use uncooked ramen noodles. They soften just the right amount when you let the salad sit.
- **Toast your nuts:** Always toast the almonds in a dry pan to bring out their flavor and crunchiness. Keep an eye on them so they don’t burn!
- **Let it sit, but not too long:** Allow the salad to rest for 15 minutes before serving. This helps the flavors blend while keeping the noodles and veggies crunchy.
Trust me, these little steps make a big difference in the overall texture and flavor of your delicious ramen noodle salad!
Easy Crunchy Ramen Noodle Salad
Ingredients You’ll Need:
- 2 packs (about 3 ounces each) of uncooked ramen noodles, broken into bite-size pieces (discard seasoning packets)
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- 1/2 cup sliced almonds, toasted
- 1/4 cup slivered almonds, toasted (optional)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 tablespoons vegetable oil (or neutral oil)
- Salt and pepper to taste
Time Needed:
This recipe takes about 15 minutes of prep time and an additional 15 minutes for the flavors to meld. In just about half an hour, you’ll have a delicious and refreshing crunchy salad ready to enjoy!
Step-by-Step Instructions:
1. Combine the Veggies and Noodles:
In a large bowl, mix together the uncooked broken ramen noodles, shredded green cabbage, shredded purple cabbage, shredded carrots, and sliced green onions. This colorful combination will give your salad a fresh and crispy texture!
2. Toast the Almonds:
In a dry skillet over medium heat, add the sliced and slivered almonds. Cook them, stirring frequently, until they become golden and fragrant (about 3-5 minutes). Keep a close eye on them to prevent burning! Once toasted, remove from heat and let cool. Add the almonds to the noodle and vegetable mixture.
3. Make the Dressing:
In a small bowl, whisk together the rice vinegar, soy sauce, sugar, and vegetable oil. Whisk until the sugar is completely dissolved, creating a tasty dressing for your salad.
4. Toss It All Together:
Pour the dressing over the salad mixture and toss everything well to ensure it’s evenly coated. Taste and season with salt and pepper to your liking.
5. Let It Chill:
Allow the salad to sit for at least 15 minutes. This helps the flavors blend together while keeping the noodles slightly crunchy. The resting time makes a big difference!
6. Serve and Enjoy:
Serve your Easy Crunchy Ramen Noodle Salad chilled or at room temperature. It makes for a fantastic side dish or a light main meal. Enjoy the crunch in every bite!
This salad is not only quick and easy but also beautifully colorful and delicious, making it perfect for any occasion. Happy cooking!
FAQ for Easy Crunchy Ramen Noodle Salad
Can I Use Cooked Ramen Noodles Instead?
It’s best to use uncooked ramen noodles for this recipe. They maintain a delightful crunch when mixed with the salad! Cooked noodles will become soft and mushy, losing the crisp texture that makes this salad special.
How Can I Make This Salad Vegetarian?
This salad is vegetarian as is! Just ensure that the soy sauce you use is labeled vegetarian (some may contain fish products) or opt for tamari or coconut aminos for a gluten-free version.
Can I Prepare This Salad Ahead of Time?
Yes, you can! Prepare the salad and the dressing separately and combine them just before serving. This will help keep the noodles crunchy and the veggies fresh. Store leftovers in an airtight container in the fridge for up to 3 days, but expect some softening of the noodles over time.
How Can I Add Protein to This Salad?
If you want to add protein, consider incorporating cooked chicken, shrimp, or tofu. Just mix in your protein choice right before serving for an easy, hearty main dish. Enjoy!
