Ramen Noodle Salad Recipe
Introduction
This vibrant Ramen Noodle Salad combines crunchy toasted ramen, fresh vegetables, and a tangy-sweet dressing for a refreshing and satisfying dish. It’s perfect as a light lunch or a colorful side at your next gathering.
Ingredients
- 2 (3-oz.) packages ramen noodles
- 1/2 cup raw, unsalted peanuts
- 1/4 cup raw sesame seeds
- 1 garlic clove, grated
- 1/3 cup unseasoned rice vinegar
- 1/4 cup pure maple syrup or honey
- 1/4 cup toasted sesame oil
- Zest of 1/2 orange
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons ground ginger
- 1 teaspoon kosher salt
- 4 cups thinly shredded green cabbage (about 1/2 head)
- 1 cup thinly shredded red cabbage (about 1/4 head)
- 1/2 cup shelled edamame
- 1/2 cup shredded unpeeled carrots (about 3 medium)
- 1/2 cup thinly sliced scallions
- 1/4 cup finely chopped fresh cilantro
Instructions
- Step 1: Preheat your oven to 400°F and position a rack in the center. Keep the ramen noodles in their individual packs. Crush one package into small crumbs and the other into larger bite-size pieces. Spread both crushed ramen portions on a baking sheet.
- Step 2: Add the peanuts and sesame seeds to the baking sheet and toss everything together. Bake for about 6 minutes, tossing halfway through, until the mixture is golden brown and toasted. Remove from oven and let cool.
- Step 3: Prepare the dressing by whisking together grated garlic, rice vinegar, maple syrup or honey, toasted sesame oil, orange zest, soy sauce, and ground ginger in a bowl.
- Step 4: In a large bowl, combine green cabbage, red cabbage, edamame, carrots, scallions, cilantro, and kosher salt. Pour the dressing over the salad and toss well to coat all the ingredients.
- Step 5: Add the cooled toasted ramen mixture to the salad and toss again just before serving to keep the crunch.
Tips & Variations
- Toast the ramen topping just before serving to maintain its crisp texture.
- Substitute peanuts with almonds or cashews if preferred.
- Add a touch of chili flakes in the dressing for a spicy kick.
- For a more substantial meal, toss in cooked chicken or tofu cubes.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. To keep the toasted ramen crunchy, store it separately and add just before serving. Re-toss the salad with dressing before enjoying leftovers.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant ramen with seasoning packets?
It’s best to discard the seasoning packets since the salad’s dressing provides a balanced flavor. Using plain ramen noodles allows you to control the taste better.
Can I prepare this salad in advance?
Yes, you can assemble the salad up to 3 days ahead. Keep the toasted ramen topping separate until ready to serve to preserve its crunch.
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Ramen Noodle Salad Recipe
- Total Time: 21 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A crunchy and vibrant ramen noodle salad combining toasted ramen noodles, peanuts, and sesame seeds with a tangy and sweet rice vinegar dressing. Tossed with shredded green and red cabbage, edamame, carrots, scallions, and fresh cilantro, this refreshing salad delivers layers of texture and flavor perfect for a make-ahead dish or side.
Ingredients
Ramen Topping
- 2 (3-oz.) packages ramen noodles
- 1/2 cup raw, unsalted peanuts
- 1/4 cup raw sesame seeds
Dressing
- 1 garlic clove, grated
- 1/3 cup unseasoned rice vinegar
- 1/4 cup pure maple syrup or honey
- 1/4 cup toasted sesame oil
- Zest of 1/2 orange
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons ground ginger
Salad
- 1 teaspoon kosher salt
- 4 cups thinly shredded green cabbage (from about 1/2 head)
- 1 cup thinly shredded red cabbage (from about 1/4 head)
- 1/2 cup shelled edamame
- 1/2 cup shredded unpeeled carrots (from about 3 medium)
- 1/2 cup thinly sliced scallions
- 1/4 cup finely chopped fresh cilantro
Instructions
- Prepare Toasted Ramen Topping: Preheat the oven to 400°F and arrange a rack in the center. Keeping the ramen noodles in their packs, crush one package into small crumbs and the other into slightly larger, bite-sized pieces. Pour both crushed noodle packs onto a baking sheet, add the peanuts and sesame seeds, then toss to combine evenly.
- Bake Topping: Place the baking sheet in the oven and bake the ramen, peanuts, and sesame seed mixture for about 6 minutes, tossing halfway through, until the topping is golden brown and toasted to perfection.
- Make Dressing: In a bowl, whisk together the grated garlic, rice vinegar, maple syrup or honey, toasted sesame oil, orange zest, soy sauce, and ground ginger until fully combined. Set aside.
- Assemble Salad: In a large mixing bowl, combine the shredded green and red cabbage, shelled edamame, shredded carrots, sliced scallions, chopped cilantro, and kosher salt. Toss the vegetables to mix well.
- Add Dressing to Salad: Pour the prepared dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly with the tangy and sweet dressing.
- Incorporate Ramen Topping: Add the toasted ramen, peanut, and sesame seed mixture to the salad bowl. Toss again gently, ensuring the crunchy topping is well-distributed throughout the salad.
- Make Ahead Storage: This salad can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator to maintain freshness and crunch.
Notes
- Use crushed ramen noodles without seasoning packets for the best flavor and crunch.
- Adjust the sweetness by choosing maple syrup or honey according to your preference.
- To keep the salad crunchy longer, consider storing the ramen topping separately and mixing it in just before serving if not eaten right away.
- Feel free to add additional vegetables like bell peppers or snap peas for more variety.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
Keywords: Ramen noodle salad, crunchy salad, Asian salad, toasted ramen, peanut salad, sesame seed salad, cabbage salad, make-ahead salad
