This vibrant ramen noodle salad is a crunchy, colorful, and satisfying dish perfect for quick lunches or family gatherings.
Packed with fiber-rich cabbage, sweet carrots, and protein from almonds, it’s tossed in a tangy, low-saturated-fat dressing.
Quick to prepare and easily made ahead, this salad offers a perfect balance of flavors, textures, and wholesome nutrients for everyday meals.
Ramen Noodle Salad
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- Whisk
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 4 cups green cabbage shredded
- 2 cups red cabbage shredded
- 1 cup carrots shredded
- 2 packages ramen noodles broken into chunks (reserve seasoning packets)
- ½ cup green onions sliced
- ½ cup slivered almonds toasted
- ½ cup vegetable oil
- ⅓ cup rice vinegar
- 2 tablespoons sugar
- Seasoning packets from ramen noodles
Instructions
- Prepare the Vegetables: Start by washing all fresh produce thoroughly. Shred 4 cups of green cabbage and 2 cups of red cabbage, keeping the pieces bite-sized but substantial enough to retain crunch. Peel and shred 1 cup of carrots. Place all shredded vegetables in a large mixing bowl. This will form the vibrant, fiber-rich base of your salad.
- Break the Ramen Noodles: Take 2 packages of uncooked ramen noodles and gently break them into small, irregular chunks. Avoid crushing them into fine crumbs; the salad works best when the noodles provide a crunchy texture. Set aside the seasoning packets for later use.
- Toast the Almonds: In a dry skillet over medium heat, lightly toast 1/2 cup of slivered almonds until they are golden brown and fragrant. Stir continuously to prevent burning. Toasted almonds add a nutty flavor and a satisfying crunch, as well as plant-based protein and healthy fats. Allow them to cool slightly before adding to the salad.
- Slice the Green Onions: Trim and slice 1/2 cup of green onions into thin rounds. Green onions provide a mild, fresh bite that complements the sweetness of the carrots and the richness of the toasted almonds. Add them directly to the large mixing bowl with the vegetables.
- Make the Dressing: In a small mixing bowl, combine 1/2 cup of vegetable oil, 1/3 cup of rice vinegar, and 2 tablespoons of sugar. Open the reserved ramen noodle seasoning packets and stir them into the mixture. Whisk vigorously until the sugar is dissolved and the dressing is fully emulsified, creating a tangy, slightly sweet, flavorful coating for the salad.
- Combine Salad Ingredients: Add the broken ramen noodles and toasted almonds to the bowl of shredded vegetables and green onions. Pour the prepared dressing evenly over the top.
- Toss the Salad Thoroughly: Using salad tongs or two large spoons, gently toss all ingredients together until every piece is lightly coated with dressing. Make sure the noodles and vegetables are evenly distributed, and the almonds are mixed throughout. The salad should look colorful and well-combined, with the dressing lightly clinging to all components.
- Serve or Store: Serve the salad immediately for maximum crunch. If making ahead, cover the bowl tightly with plastic wrap or transfer the salad to an airtight container and refrigerate for up to 8 hours. Keep in mind that the ramen noodles will soften slightly over time, but the flavors will deepen, making it an excellent make-ahead option.
Notes
- For the best crunch, add the ramen noodles just before serving if you prefer maximum texture; they soften slightly when refrigerated.
- Toasting the almonds brings out their natural nutty flavor, which enhances the overall salad.
- Shredding cabbage and carrots uniformly ensures even mixing and a pleasant mouthfeel.
- The dressing can be adjusted to taste: increase vinegar for tanginess or sugar for sweetness.
- This salad is versatile—you can add extra vegetables like bell peppers or snap peas for added color and nutrients.
Chef’s Secrets for Perfect Salad
To achieve the ideal balance of crunch, flavor, and freshness, start with high-quality, fresh vegetables and toast the almonds lightly.
Whisking the dressing thoroughly ensures the sugar dissolves completely, creating a smooth, tangy coating for the salad.
Gently tossing the ingredients instead of vigorously stirring preserves the crunch of the ramen noodles.
For a subtle twist, add a splash of sesame oil or a few drops of soy sauce to the dressing to enhance depth without overpowering the dish.
Serving Suggestions for Any Occasion
This ramen noodle salad is perfect as a side dish for barbecues, potlucks, or weeknight dinners.
Serve it chilled as a refreshing lunch or as a crunchy accompaniment to grilled chicken, tofu, or shrimp.
For a more substantial meal, pile the salad over a bed of mixed greens or quinoa, turning it into a complete, fiber-rich entrée.
Garnish with extra almonds, sesame seeds, or fresh herbs to add visual appeal and additional flavor.
Storage Tips to Maintain Freshness
If preparing ahead, store the salad in an airtight container in the refrigerator for up to 8 hours.
To preserve the crunch of the ramen noodles, consider storing the noodles separately and mixing them in just before serving.
The dressing can be stored separately in a small jar for up to 24 hours, making it easy to toss the salad fresh when ready to eat.
Avoid freezing this salad, as the vegetables will lose their crispness and the dressing may separate.
Frequently Asked Questions
1. Can I make this salad vegan?
Yes! This salad is naturally plant-based. Just ensure the ramen noodles you use do not contain animal-derived flavorings. The dressing is also vegan-friendly as written.
2. How do I keep the ramen noodles crunchy?
Add the ramen noodles just before serving or store them separately. This prevents them from becoming soggy while maintaining their signature crunch.
3. Can I prepare this salad ahead of time?
Absolutely. The salad can be prepped a few hours in advance. Keep the dressing and noodles separate until serving for optimal texture and flavor.
4. What other ingredients can I add?
Feel free to include bell peppers, snap peas, shredded zucchini, or edamame to increase color, flavor, and nutrition. Fresh herbs like cilantro or parsley also add a bright note.
5. Can this salad be used for meal prep?
Yes. Portion into airtight containers for lunch or dinner. Store the dressing separately to keep vegetables crisp. This makes a quick, healthy, and satisfying meal that’s ready to enjoy throughout the week.
