Summer is officially here, and that means it’s time for vibrant, refreshing dishes that can brighten up any barbecue or picnic. Just the other day, I found myself daydreaming about tantalizing flavors and crisp textures when I decided to whip up a Ramen Noodle Salad. Picture this: the satisfying crunch of toasted ramen mingling with fresh vegetables, all drizzled with a zesty dressing that dances on the palate.
This salad isn’t just a feast for the senses; it’s also a lifesaver for busy weeknights or last-minute gatherings. Whipping it up takes less than 30 minutes, making it the perfect solution for anyone tired of the fast food rut. Plus, it’s incredibly versatile! Whether you’re keen to keep it nut-free or throw in grilled chicken for a heartier meal, this Ramen Noodle Salad adapts beautifully to your cravings.
I promise, once you serve this eye-catching dish, your friends and family will be asking for the recipe. So, let’s dive into this fun, flavorful salad that embodies everything we love about summer dining!
Why is Ramen Noodle Salad a must-try?
Vibrant Colors: This Ramen Noodle Salad is a visual delight, featuring a rainbow of fresh veggies that make any table pop.
Quick to Prepare: Perfect for busy nights, you can whip it up in under 30 minutes—no more fast food!
Versatile Ingredients: Customize it to your liking, whether you prefer nut-free, gluten-free, or a protein-packed version with grilled chicken.
Perfect for BBQs: It complements grilled meats and makes for a crowd-pleasing side at summer gatherings.
A Flavorful Punch: The zesty dressing ties everything together, delivering a balance of savory and refreshing notes that will have everyone coming back for seconds!
Try it out for your next cookout, and see why it’s a standout dish!
Ramen Noodle Salad Ingredients
• Here’s everything you need for a fresh and flavorful Ramen Noodle Salad!
For the Salad
- Ramen Noodles – Use any flavor variant; discard flavor packets for a cleaner taste.
- Green Cabbage (thinly shredded) – Provides a crunchy base; bok choy works as a substitute for a different twist.
- Red Cabbage (thinly shredded) – Adds vibrant color and subtle sweetness; more green cabbage can stand in if needed.
- Carrots (shredded) – Contributes a natural sweetness and striking color; pre-shredded bags help save time.
- Shelled Edamame – Offers protein and a slightly sweet bite; sweet petite peas can replace edamame if you prefer.
- Scallions (thinly sliced) – Provides a fresh onion flavor; just the green tops give a milder taste.
- Cilantro (finely chopped) – Adds a burst of freshness; parsley can be a good alternative if cilantro isn’t your thing.
For the Toppings
- Raw Unsalted Peanuts – Gives a satisfying crunch and nuttiness; swap with sunflower seeds for a nut-free option.
- Raw Sesame Seeds – Brings a toasty note to the salad; may be replaced with poppy seeds if desired.
For the Dressing
- Garlic (grated) – Enhances aroma and flavor; fresh garlic packs the most punch!
- Unseasoned Rice Vinegar – Provides essential acidity; apple cider vinegar is a great alternative.
- Pure Maple Syrup or Honey – Adds sweetness to balance the acidity; use agave nectar for a vegan-friendly choice.
- Toasted Sesame Oil – Infuses depth and richness; olive oil can be a good substitute for a lighter spin.
- Zest of 1/2 Orange – Brightens the dressing; lemon zest can serve as a tasty backup.
- Reduced-Sodium Soy Sauce – Adds umami and saltiness; tamari or coconut aminos work well for gluten-free options.
- Ground Ginger – Delivers warmth and spice; fresh ginger is even better if you have it on hand.
- Kosher Salt – Enhances all the flavors; adjust to taste for a perfect finish.
Gather these ingredients, and you’ll be ready to whip up a refreshing Ramen Noodle Salad that’s perfect for any summer bash!
How to Make Ramen Noodle Salad
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Preheat the Oven: Begin by setting your oven to 400°F (200°C). This temperature is perfect for toasting the noodles to a crispy crunch.
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Prepare Ramen: Take one packet of ramen and crush it into small crumbs. Leave the other packet in bite-sized pieces, then combine both on a baking sheet for even toasting.
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Toast Mixture: Sprinkle raw sesame seeds and unsalted peanuts over the ramen. Place the sheet in the oven for about 6 minutes, or until everything is golden brown and aromatic.
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Make Dressing: In a bowl, whisk together grated garlic, rice vinegar, maple syrup, toasted sesame oil, orange zest, soy sauce, ground ginger, and salt. Chill this vibrant dressing until you’re ready to dress the salad.
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Prep Vegetables: Thinly shred the green and red cabbage, then sprinkle them with a little salt to enhance their crunch. Grate the carrots and combine them with the cabbage. Don’t forget to add the frozen edamame directly to this mixture!
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Combine Ingredients: Toss in the sliced scallions and chopped cilantro. Drizzle the chilled dressing over the colorful veggie mix, ensuring everything is well coated.
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Finish Salad: Top your vibrant salad with the toasted ramen mixture. Give it a good toss to combine all those delicious flavors and textures. Enjoy your Ramen Noodle Salad immediately!
Optional: Garnish with additional sesame seeds for an extra crunch.
Exact quantities are listed in the recipe card below.
What to Serve with Ramen Noodle Salad?
Looking to elevate your Ramen Noodle Salad into a complete meal? Let’s explore some delightful pairings that will complement its vibrant flavors and crunchy textures.
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Grilled Chicken Skewers: Juicy and smoky, these are perfect alongside the fresh crunch of your salad, creating a balanced meal.
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Teriyaki Salmon: The sweet-savory glaze of teriyaki salmon is a delicious contrast to the salad’s zesty dressing, harmonizing beautifully.
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Asian-style Veggie Skewers: Veggies grilled with a touch of soy sauce echo the salad’s flavors, making for a cohesive, colorful spread.
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Sesame-Miso Asparagus: This tender, umami-packed side brings a warm touch, enhancing the fresh, cool salad experience.
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Chilled Soba Noodles: With a simple sesame dressing, these noodles add a nutty flavor and further texture without overpowering the salad.
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Mango and Avocado Salad: Light and refreshing, the creamy avocado and sweet mango offer a perfect complement to the crunch of the Ramen Noodle Salad.
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Coconut Chia Pudding: For dessert, this creamy, tropical treat is a light and delightful way to finish off a summer meal.
Pairing these dishes with your Ramen Noodle Salad will create a genuinely memorable feast that everyone will love!
Expert Tips for Ramen Noodle Salad
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Chill Ingredients: Keep your veggies and dressing cold until you’re ready to serve. This enhances the refreshing taste of the Ramen Noodle Salad.
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Toasting Tips: Monitor the ramen closely while toasting; it can burn quickly. A light golden color is ideal for maximum crunch!
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Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or tofu. These additions can elevate the Ramen Noodle Salad to an impressive main dish.
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Dressing Dos: Make the dressing ahead of time and let it sit to develop flavors. A little patience goes a long way in enhancing the taste!
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Avoid Sogginess: If you’re making the salad in advance, keep the toasted ramen separate until just before serving to maintain its crunch.
Ramen Noodle Salad Variations
Feel free to make this Ramen Noodle Salad your own masterpiece with these fun variations!
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Nut-Free: Omit the peanuts entirely or replace them with sunflower seeds for a crunchy alternative.
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Gluten-Free: Use gluten-free ramen noodles and swap soy sauce with tamari or coconut aminos for a delicious, inclusive dish.
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Flavor Boost: Add a tablespoon of sriracha or chili oil to the dressing for a spicy kick that’ll awaken your taste buds.
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Protein Addition: Toss in grilled chicken, shrimp, or tofu to elevate the salad and transform it into a heartier meal.
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Crispy Toppings: Sprinkle fried onions or crispy shallots on top just before serving to add an irresistible crunch.
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Herb Variation: Switch out cilantro with fresh basil or mint for a different flavor profile that adds a bright twist.
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Sweet Twist: Mix in some diced mango or pineapple for a burst of sweetness that pairs wonderfully with the savory elements.
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Vegetable Variety: Instead of edamame, try adding snap peas or bell peppers for a colorful crunch and additional nutrients.
These variations allow you to tailor the Ramen Noodle Salad to fit your taste or dietary needs, making it a versatile dish you’ll crave again and again!
How to Store and Freeze Ramen Noodle Salad
- Fridge: Store leftover Ramen Noodle Salad in an airtight container for up to 3 days. The veggies will soften over time, so enjoy it fresh for the best texture.
- Freezer: Freezing is not recommended for this salad, as the noodles and vegetables do not thaw well and may lose their crunch.
- Reheating: If you have leftover dressing, store it separately and drizzle over the salad just before serving. This keeps the flavors vibrant and fresh.
- Repurposing: If the salad does soften, consider using it in stir-fries or as a filling for wraps to minimize waste while enjoying those delightful flavors!
Make Ahead Options
These Ramen Noodle Salad preparations are perfect for busy cooks looking to save time on meal prep! You can chop and store the green and red cabbage, grated carrots, and scallions up to 3 days in advance by keeping them in airtight containers in the refrigerator to maintain their crunch. Additionally, the zesty dressing can be whisked together and stored for up to 1 week, simply refrigerate it until you’re ready to dress your salad. When it’s time to serve, combine the prepped veggies and dressing, then top with the toasted ramen mixture for a delightful crunch. This way, you’ll enjoy fresh flavors with minimal effort when entertaining or during hectic weeknights!
Ramen Noodle Salad Recipe FAQs
What kind of ramen noodles should I use?
Absolutely, you can use any flavor variant of ramen noodles! If you’re aiming for a cleaner taste, I recommend discarding the flavor packets that come with them. This allows you to fully enjoy the delightful crunch of the noodles without overpowering them with extra seasoning.
How should I store leftovers?
For the best results, store any leftover Ramen Noodle Salad in an airtight container in the fridge for up to 3 days. Keep in mind that the veggies will soften over time, so it’s best enjoyed fresh. If you want to maintain the salad’s texture, consider storing the toasted ramen mixture separately until you’re ready to serve!
Can I freeze Ramen Noodle Salad?
Freezing is not recommended for this salad. When thawed, the noodles and vegetables may lose their crunch and overall appeal. Instead, you can save leftover dressing in the fridge and drizzle it over the salad before serving to revive the flavors without sacrificing texture.
What if I’m allergic to peanuts?
Very! If you’re avoiding peanuts, simply substitute them with sunflower seeds or leave them out entirely. This maintains the crunchy texture you want in the salad. Alternatively, for added protein, roasted chickpeas make a fantastic choice as a substitute!
How can I make this salad gluten-free?
To make your Ramen Noodle Salad gluten-free, choose gluten-free ramen noodles or use rice noodles instead. Additionally, swap out regular soy sauce for tamari or coconut aminos—they are excellent alternatives that deliver a similar umami flavor without gluten.
What can I do if the cabbage seems wilted?
If your cabbage appears wilted, don’t worry. Simply sprinkle a little salt on the shredded cabbage and let it sit for about 10-15 minutes. This will help draw out excess moisture and keep it crisp. Afterward, rinse and pat it dry before adding to your salad for that fresh crunch you love!
Ramen Noodle Salad: A Crunchy Summer Delight You’ll Love
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C) for toasting the noodles.
- Crush one packet of ramen into small crumbs and leave the other in bite-sized pieces. Combine both on a baking sheet.
- Sprinkle raw sesame seeds and unsalted peanuts over the ramen and toast in the oven for about 6 minutes.
- In a bowl, whisk together grated garlic, rice vinegar, maple syrup, toasted sesame oil, orange zest, soy sauce, ground ginger, and salt. Chill until ready to use.
- Thinly shred green and red cabbage and mix with grated carrots and frozen edamame.
- Add sliced scallions and chopped cilantro, then drizzle with chilled dressing.
- Top with toasted ramen mixture and toss to combine. Serve immediately.