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- 2 packs of instant ramen noodles (discard seasoning packets) - 1 cup shredded cabbage (green or purple) - 1 cup shredded carrots - 1 bell pepper, thinly sliced (any color) - 1/4 cup green onions, chopped - 1/4 cup sliced almonds - 1/4 cup sunflower seeds - 1/4 cup fresh cilantro, chopped (optional) This salad bursts with color and crunch. The instant ramen noodles give a fun texture. Shredded cabbage adds crispness. Shredded carrots bring sweetness. Thinly sliced bell peppers offer flavor and color. Green onions give a nice bite. Almonds and sunflower seeds add a nutty crunch. - 1/3 cup sesame oil - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 1 tablespoon honey - 1 teaspoon grated ginger - Salt and pepper to taste The dressing ties the salad together. Sesame oil gives a rich flavor. Soy sauce adds saltiness. Rice vinegar provides a touch of tang. Honey balances the flavors with sweetness. Grated ginger brings warmth and spice. - Extra chopped cilantro - Sesame seeds - Lime wedges These toppings enhance the salad. Chopped cilantro adds freshness. Sesame seeds give a lovely finish. Lime wedges add a zesty kick. You can mix and match these as you like! Enjoy customizing your salad to your taste. {{ingredient_image_1}} First, get two packs of instant ramen noodles. Do not use the seasoning packets. Boil water in a pot. Add the noodles and cook them for three minutes. Drain the noodles and rinse them under cold water to cool them down. Set them aside in a bowl. Now, grab a large mixing bowl. Add one cup of shredded cabbage. You can use green or purple cabbage. Next, add one cup of shredded carrots. Then, slice one bell pepper thinly and add it to the bowl. Don’t forget to chop a quarter cup of green onions. Mix all these veggies together well. In a smaller bowl, whisk together the dressing. Start with one-third cup of sesame oil. Then add a quarter cup of soy sauce. Pour in two tablespoons of rice vinegar. Next, add one tablespoon of honey and one teaspoon of grated ginger. Season it with salt and pepper to taste. Mix until everything is combined. Now it’s time to put everything together. Add the cooled ramen noodles to the bowl of veggies. Toss them gently to mix. Pour the dressing over the salad and toss again until all ingredients are well coated. Finally, fold in a quarter cup of sliced almonds and sunflower seeds. If you like, add fresh cilantro for an extra touch. Be gentle to keep the crunch. Refrigerate for at least 30 minutes before serving. Enjoy your salad! To cook ramen noodles well, add them to boiling water. Follow the package instructions for timing. Usually, it takes only a few minutes. I like to stir them gently as they cook. This helps keep them from sticking together. Once they are soft, drain them and rinse under cold water. This stops the cooking. It also cools them down quickly. Herbs can add great flavor to your salad. Fresh cilantro is a nice touch. It brings a bright taste. You can also use green onions for a mild onion flavor. If you want something different, try adding mint or basil. These herbs can give your salad a fresh twist. A little goes a long way, so add them to your taste. To keep your salad crunchy, add the nuts and seeds last. Sliced almonds and sunflower seeds give a nice crunch. Make sure to fold them in gently. Don’t toss too hard, or they might break. Also, try to serve the salad soon after mixing. If you let it sit too long, it might get soggy. To avoid this, refrigerate the salad for a bit before serving. This helps the flavors mix without losing crunch. Pro Tips Fresh Ingredients: Use the freshest vegetables you can find for the best flavor and crunch in your salad. Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together beautifully. Customizable Add-Ins: Feel free to add other ingredients like edamame, cucumber, or even protein like grilled chicken or tofu for a more filling salad. Dressing on the Side: If serving to a crowd, consider keeping the dressing on the side to prevent the salad from becoming soggy too quickly. {{image_2}} You can change the ingredients to fit your diet. If you need to go gluten-free, use gluten-free ramen noodles. Instead of soy sauce, try tamari or coconut aminos. For a low-carb option, substitute the noodles with spiralized zucchini. If you want a vegan dish, skip the honey and use maple syrup instead. You can also swap out the cabbage for kale or spinach for a different taste. Want to make your salad heartier? Add protein! Grilled chicken is a great choice. You can also use shrimp or tofu for a plant-based option. Sliced beef or pork works well too. For a quick boost, toss in canned chickpeas or edamame. These options will make your salad filling and tasty. Try different dressings to switch up the flavor. A peanut dressing can add a creamy texture. You can make it by mixing peanut butter, soy sauce, and lime juice. If you like spicy, add sriracha to your sesame dressing. For a citrus twist, use orange juice and zest in the mix. Experiment with different dressings to find your favorite! To store leftover salad, place it in an airtight container. Keep it in the fridge. The salad will last for about three days. Make sure to keep the dressing separate if you plan to store it. This helps the salad stay crunchy. If the salad wilts, it may lose its texture. For meal prep, make the salad but don’t add the dressing yet. Store the salad and dressing in separate containers. This keeps the noodles and veggies fresh. You can prep the salad up to three days ahead. When you’re ready to eat, just add the dressing and mix. This salad is best served cold, so no need to reheat. If you want to enjoy it warm, you can lightly heat the ramen noodles. Just be careful not to warm the veggies. Serve the salad with lime wedges for a zesty touch. Garnishing with extra cilantro or sesame seeds adds a nice look. Yes, you can use whole wheat ramen noodles. They add a nutty flavor and extra fiber. Just follow the same cooking steps. Enjoy the same crunch with added nutrition. If you don't have sesame oil, try using olive oil or canola oil. Both oils work well in salad dressings. They will change the flavor slightly but still taste great. Yes, this salad is perfect for meal prepping. You can make it ahead of time and store it in the fridge. Just keep the dressing separate until you are ready to eat. The salad stays fresh for about 3 days in the fridge. Make sure to store it in an airtight container. The veggies will stay crunchy if you add the dressing right before serving. Absolutely! Adding fruits can enhance the flavor. Try adding diced apples, mandarin oranges, or grapes. They bring sweetness and a nice contrast to the crunchy veggies. This salad is packed with vitamins and minerals. It offers good protein from the almonds and seeds. The veggies provide fiber, while the dressing adds healthy fats. To wrap it up, we covered how to make a crunchy ramen noodle salad. You learned about the main ingredients, dressing, and toppings. I shared step-by-step instructions for cooking the noodles and preparing the salad. Tips for keeping noodles crunchy and flavor-rich were also included. Experiment with variations based on your taste and dietary needs. Remember to store leftovers properly for best results. Enjoy creating your salad that fits your style and preferences!

Crunchy Ramen Noodle Salad

A refreshing salad featuring crunchy ramen noodles and a variety of vegetables, perfect for a light meal or side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Salad
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 packs instant ramen noodles (discard seasoning packets)
  • 1 cup shredded cabbage (green or purple)
  • 1 cup shredded carrots
  • 1 whole bell pepper, thinly sliced (any color)
  • 1/4 cup green onions, chopped
  • 1/4 cup sliced almonds
  • 1/4 cup sunflower seeds
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/3 cup sesame oil
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon grated ginger
  • to taste salt and pepper

Instructions
 

  • Begin by cooking the ramen noodles according to package instructions without the seasoning. Drain and rinse under cold water to stop the cooking process. Set aside.
  • In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced bell pepper, and green onions.
  • Add the cooled ramen noodles to the vegetable mixture and gently toss to combine.
  • In a smaller bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, salt, and pepper until well combined.
  • Pour the dressing over the salad and toss gently until everything is evenly coated.
  • Add the sliced almonds, sunflower seeds, and fresh cilantro to the salad, folding them in cautiously to maintain crunch.
  • Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

Notes

Serve in a large bowl or plate garnished with additional cilantro and a sprinkle of sesame seeds for added visual appeal. Place lime wedges on the side for an extra zing!
Keyword crunchy, ramen, salad, vegetable