Ramen Noodle Salad is a vibrant, crunchy dish that combines fresh vegetables, nuts, and flavorful ramen noodles. It serves as a fantastic side dish for summer barbecues or a hearty main course for lunch. This salad is not only filling but packed with nutrients, making it a delightful addition to your meal rotation.
Why Make This Recipe
You should make Ramen Noodle Salad because it’s quick, simple, and absolutely delicious. The ingredients are easy to find, and you can customize it based on what you have at home. Plus, it’s a great way to use those leftover ramen noodles from soup nights! This salad is perfect for gatherings or easy weeknight dinners.
How to Make Ramen Noodle Salad
To make this refreshing Ramen Noodle Salad, follow these simple steps:
Ingredients:
- 16 ounces coleslaw mix (You can use tricolor, angel hair, or a 16-ounce head of shredded cabbage)
- 1 cup sunflower seed kernels (You can use salted or unsalted. I used salted)
- 1 cup slivered almonds
- 1 cup thinly sliced green onions
- ¾ cup carrot matchsticks
- 2 medium red bell peppers (finely chopped)
- ½ cup apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 3 teaspoons granulated sugar
- 6 ounces (2 3-ounce) packages top ramen noodles (Reserve the flavor packets. You can use your favorite flavor, I used chicken)
Directions:
- Add the coleslaw mix, sunflower seeds, slivered almonds, sliced green onions, carrot matchsticks, and chopped red pepper to a large salad bowl.
- In a small mixing bowl, add the apple cider vinegar, extra virgin olive oil, granulated sugar, and ramen flavor packet. Whisk to combine completely.
- Pour the dressing over the coleslaw ingredients and stir to combine. Cover and keep refrigerated until ready to serve.
- Just before you are ready to serve, add the crumbled ramen noodles and stir to combine. Serve immediately.
How to Serve Ramen Noodle Salad
Serve Ramen Noodle Salad chilled or at room temperature. It makes a great side dish for grilled meats or can stand alone as a light meal. Pair it with a refreshing drink for a perfect summer meal.
How to Store Ramen Noodle Salad
You can store any leftover salad in an airtight container in the refrigerator. It’s best eaten within 2-3 days. If you plan to store it, keep the ramen noodles separate until serving to maintain their crunchiness.
Tips to Make Ramen Noodle Salad
- For added flavor, try using different types of nuts or seeds.
- You can make the dressing ahead of time and store it separately.
- Feel free to experiment with different vegetables, like cucumbers or snap peas, to suit your taste.
Variations
You can add cooked chicken or tofu for a protein boost, or even diced avocado for creaminess. Adjust the dressing ingredients to make it sweeter or tangier based on your preference.
FAQs
Q: Can I use other types of noodles?
A: Yes, you can use any type of noodles you prefer, but keep in mind that the texture may change.
Q: Is this salad vegan?
A: Yes, Ramen Noodle Salad is vegan if you use vegetable ramen noodles and omit any non-vegan ingredients.
Q: Can I make this salad ahead of time?
A: You can prepare the salad a day in advance, but add the ramen noodles only right before serving to keep them crispy.
