This crunchy ramen noodle salad is super easy to whip up and bursting with flavors! It mixes yummy veggies with crunchy noodles, making it a great side dish or lunch option.
You can toss in whatever veggies you like. Personal favorite? Extra snap peas! 🥗 This salad is best chilled, so I make it ahead of time and let it sit in the fridge—hands off and tasty!
Key Ingredients & Substitutions
Napa Cabbage: This gives the salad a nice crunch and mild flavor. If you can’t find it, feel free to swap it with regular green cabbage or even bok choy for a slightly different texture.
Ramen Noodles: Use any instant ramen you like, just be sure to discard the seasoning packet. In a pinch, you could use soba noodles or even cooked spaghetti for a different take!
Vegetable Oil: This adds richness to the dressing. If you’re looking for a lighter option, consider using avocado oil or olive oil, though the flavor will change slightly.
Rice Vinegar: This creates the tangy flavor in the dressing. If you don’t have rice vinegar, apple cider vinegar or white wine vinegar can be good substitutes.
Slivered Almonds: I love the crunch they add! If you’re allergic or want a different texture, sunflower seeds or chopped walnuts are great alternatives. You could also skip nuts altogether for a nut-free version.
How Do You Create the Best Dressing for Ramen Salad?
The dressing is key to really pulling the salad together and enhancing the flavors. To make a perfect dressing, follow these simple steps:
- In a bowl, combine vegetable oil, rice vinegar, sugar, and soy sauce.
- Whisk the mixture well until all ingredients are blended and the sugar dissolves completely. Taste and adjust seasoning with salt and pepper.
- A little tip: let the dressing sit for a few minutes before mixing it into the salad. This allows the flavors to deepen.
Once you’ve got the dressing ready, pour it over the salad mixture and toss everything together. Letting the salad sit for about 10-15 minutes is crucial; it lets the noodles and veggies soak up the flavors beautifully!
The Best Ramen Noodle Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups napa cabbage, shredded
- 1 cup green onions, sliced
- 1 cup carrots, shredded
- 1 package (3 oz) ramen noodles, broken into pieces (discard the seasoning packet)
- 1/2 cup slivered almonds
- 1/4 cup sunflower seeds (optional)
For the Dressing:
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon soy sauce
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then requires an additional 10-15 minutes for the salad to sit and let the flavors blend together. In total, you’ll need around 30 minutes before you can dig in and enjoy this delicious salad!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by taking a large bowl and add the shredded napa cabbage, sliced green onions, shredded carrots, and broken ramen noodles. If you’re using sunflower seeds, add those too! Give everything a gentle toss to mix the ingredients evenly.
2. Whisk Together the Dressing:
In a separate bowl, combine the vegetable oil, rice vinegar, sugar, and soy sauce. Add a pinch of salt and pepper to taste. Whisk everything together until the mixture is well combined and the sugar has completely dissolved. This dressing is what brings all the flavors together!
3. Combine Salad and Dressing:
Now, pour the dressing over your salad mixture. Toss everything together thoroughly so that all the ingredients are well coated in the dressing. This is where the magic happens and your salad gets delicious!
4. Let It Marinate:
Let the salad sit for at least 10-15 minutes. This allows the flavors to meld and the noodles to soften slightly. You can cover it and place it in the fridge if you prefer it chilled.
5. Serve and Enjoy:
After the salad has marinated, serve it chilled or at room temperature. Enjoy your refreshing ramen noodle salad as a side dish or a light meal!
Can I Use Different Vegetables in This Salad?
Absolutely! You can customize the salad by adding or substituting other vegetables like bell peppers, cucumbers, or snap peas. Just make sure to chop them into bite-sized pieces for easy eating!
What If I Don’t Have Rice Vinegar?
No problem! You can substitute rice vinegar with apple cider vinegar or white wine vinegar. If you’re looking for a milder taste, you might want to dilute the apple cider vinegar with a bit of water.
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a few hours in advance. Just keep the dressing separate until you’re ready to serve to prevent the noodles and veggies from getting soggy. Toss everything together right before serving for the best texture.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep in mind that the noodles may soften, but the flavors will continue to meld and taste delicious!
