This yummy Asian Ramen Noodle Salad is perfect for summer parties or any dinner. It’s got cabbage, carrots, crunchy noodles, green onions, and almonds all mixed with a tasty dressing. People always want the recipe because it’s so easy to make!
I think the best salads have lots of different flavours and textures, like this one with its crunchy noodles and almonds mixed with fresh veggies. It’s a great side dish for any meal.
Ramen Noodle Salad Recipe
Equipment
- Large mixing bowl
- Colander or strainer for draining noodles
- Knife
- Cutting Board
- Large spoon or spatula for mixing
Ingredients
- 2 packages Ramen noodles about 6 ounces each
- 1 cup shredded Cabbage or coleslaw mix
- 1/2 cup shredded Carrots
- 1/2 cup sliced Cucumber
- 1/4 cup sliced Green onions
- 1/4 cup chopped Cilantro or parsley optional
- 1/4 cup Roasted peanuts or almonds optional
- 1/4 cup Sesame seeds optional
- 1/4 cup Soy sauce
- 2 tbsp Rice vinegar
- 2 tbsp Sesame oil
- 1 tbsp Honey or maple syrup
- 1 tsp Grated ginger optional
- 1 clove Garlic minced (optional)
- Salt and pepper to taste
Instructions
- Cook the Ramen noodles as directed on the package. Let them cool.
- In a big bowl, mix cabbage, carrots, cucumber, and green onions.
- Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger, and garlic in a small bowl.
- Pour the dressing over the veggies and mix well.
- Add the cooled noodles to the bowl and mix again.
- Taste and add salt and pepper if needed.
- Sprinkle peanuts or almonds and sesame seeds on top.
- Serve and enjoy!
Notes
- Put 2 cups of chopped chicken into the mix to make a full meal.
- Smash the ramen in its packet with a rolling pin to break it quickly. Be careful not to crush it too small. You can also break it by hand for more even pieces.
- Use gluten-free ramen or rice noodles to make the salad gluten-free.
- If you like a tangy taste, add a spoonful of orange juice to the dressing.
- Want more crunch? Use two packs of ramen noodles instead of one.
- Eat the salad within 2-3 days for the best taste.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 315 kcal |
| Carbohydrates | 25g |
| Fat | 20g |
| Protein | 5g |
| Cholesterol | 8mg |
| Sodium | 385mg |
| Potassium | 292mg |
| Sugar | 12g |
| Fibre | 3g |
| Iron | 1.8mg |
Is it Safe to Eat Uncooked Ramen Noodles?
You can eat raw ramen noodles without any worries. Some salads use them uncooked to add a crunchy texture, like crispy chow mein or crunchy croutons. I even knew someone who’d open a pack of ramen, add the seasoning, and snack on it just like potato chips!
Is it Okay to Store Leftover Salad?
You can put this salad in the fridge for 3-4 days, but the noodles will get mushier as they soak up the dressing. We think it tastes better fresh, but if you don’t mind soft noodles, go ahead and dig in!
Can I Make a Healthy Ramen Noodle Salad?
Yes, Here’s how to make it easy: First, pick whole grain or veggie noodles because they’re healthier. Next, add lots of fresh veggies like carrots, cucumbers, peppers, and spinach.
Finally, use a light dressing for flavour without too much extra stuff. That’s it! You’ve got yourself a healthy and yummy ramen noodle salad!
