Ramen Noodle Salad Recipe

I created a Crunchy Ramen Noodle Salad featuring cabbage, carrots, green onions, almonds and crunchy ramen noodles with a bright oriental dressing and one surprising secret ingredient.

I grew up eating crunchy salads but this ramen noodle salad still surprised me. I toss crushed instant ramen noodles through a bowl and the textures pop, they crack in your teeth and they fight with other textures for attention, in a good way.

I like to sprinkle toasted slivered almonds on top so every bite has that extra snap, sometimes i almost forget i’m eating salad. People call it Crunchy Ramen Noodle Salad Easy and they always ask how I made it, like there must be a trick, but half the fun is how simple it feels until you taste it.

Ingredients

• Crunchy quick carbs, comfort food base, mostly simple carbs and a bit of salt.
• Low calorie, high fibre, vitamin C and K, gives a crisp, fresh bite.
• Sweet, crunchy, beta carotene for eye health, adds color and natural sweetness.
• Pungent mild oniony zip, little calories, adds bright savory notes, fresh aroma.
• Toasted for nutty crunch, offers healthy fats, some protein, and satisfying texture.
• Lightly tart and sweet, balances richness, low calorie acid that brightens flavors.
• Adds salty umami depth, boosts savory flavor but watch sodium levels.
• Toasted sesame oil gives deep nutty aroma, used sparingly for big impact.

Ingredient Quantities

• 3 (3-ounce) packages instant ramen noodles, uncooked and roughly crushed
• 6 cups shredded green cabbage or coleslaw mix
• 2 cups shredded carrots (about 2 medium)
• 4 green onions, thinly sliced, white and green parts
• 1 cup slivered almonds, toasted optional
• 2 tablespoons sesame seeds, toasted optional
• 1/2 cup vegetable oil
• 1/4 cup granulated sugar
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon salt and 1/4 teaspoon black pepper

How to Make this

1. Put the 3 ramen packages in a big zip bag or between towels and crush them into bite sized pieces with your hands or a rolling pin, set aside.

2. Heat a dry skillet over medium heat and toast the slivered almonds and sesame seeds until fragrant and lightly browned, about 3 to 5 minutes, stirring often so they dont burn; transfer to a plate to cool.

3. In a very large bowl toss together the 6 cups shredded cabbage (or coleslaw mix), 2 cups shredded carrots and the thinly sliced white and green parts of 4 green onions.

4. Make the dressing by combining 1/2 cup vegetable oil, 1/4 cup granulated sugar, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a jar or bowl; shake or whisk until the sugar is mostly dissolved and the dressing looks smooth.

5. Pour the dressing over the cabbage mixture and toss well so everything is evenly coated; let it sit 10 minutes so the cabbage softens a bit and so flavors start to meld.

6. Add the crushed ramen, toasted almonds and toasted sesame seeds to the dressed vegetables and toss gently to combine; if you prefer extra crunch add the ramen and nuts right before serving instead.

7. Chill the salad at least 30 minutes or up to a few hours to let flavors develop, then give it one more toss before serving and break up any clumps of noodles.

8. Serve cold or at room temp. Leftovers keep covered in the fridge for a couple days but the ramen will soften over time, so add a handful more crushed raw noodles when serving later if you want crunch back.

Equipment Needed

1. Very large mixing bowl for tossing the cabbage, carrots and dressing, you’ll need the space.
2. Large zip top bag or a rolling pin and a kitchen towel to crush the ramen into bite sized pieces.
3. 10 to 12 inch dry skillet to toast the slivered almonds and sesame seeds.
4. Spatula or wooden spoon for stirring while toasting and for mixing the salad gently.
5. Measuring cups and measuring spoons for the oil, sugar, vinegar and sauces.
6. Jar with a tight lid to shake the dressing or a small bowl plus a whisk if you prefer.
7. Chef’s knife and cutting board to slice the green onions and trim veggies.
8. Plate or tray to cool the toasted nuts and seeds, plus salad servers or tongs for serving.

FAQ

Ramen Noodle Salad Recipe Substitutions and Variations

• Instant ramen noodles: swap for crushed rice crackers, crunchy chow mein noodles, or gluten free rice vermicelli (cook & cool before breaking up). They’ll still give crunch but the taste changes a bit.
• Slivered almonds: use pepitas, toasted sunflower seeds, or chopped cashews if you want a different texture or need a nut free option. Pepitas are great for a similar bite.
• Rice vinegar: replace with apple cider vinegar, white wine vinegar, or a squeeze of lime juice for brightness. Start with a little and taste as you go.
• Soy sauce: substitute tamari for gluten free, coconut aminos for soy free, or low sodium soy sauce to reduce salt. Most work about 1:1 so it’s easy to swap.

Pro Tips

– Toast the almonds and sesame seeds low and slow, they go from golden to burned in like 30 seconds, so stand there and stir. Let them cool on a plate so they stop cooking, and taste one before you add them so you dont accidentally add bitter bits.

– Shake the dressing in a jar and taste it, adjust the sugar or vinegar to your liking, some people like it tangier. If the sugar wont dissolve, microwave a few tablespoons of the oil and sugar together for 10 seconds then whisk, it helps them combine.

– Keep most of the crushed ramen and nuts separate until right before serving if you want big crunchy bites, otherwise the salad gets soggy fast. For leftovers, add a fresh handful of crushed raw noodles when you re-serve to bring the crunch back.

– Make it your own: swap half the veg for shredded kale or add edamame or shredded rotisserie chicken for protein, and cut the oil by 25 percent if you want it lighter, just thin the dressing with a splash of water or extra vinegar so it still coats everything.