by Adaly Kandice
Ramen noodle salad is one of those dishes that everyone loves. It’s crunchy, tangy, sweet, and savory all at the same time. You can make it with different ingredients and dressings to suit your taste and occasion. Whether you need a quick lunch, a side dish for a barbecue, or a crowd-pleasing potluck dish, ramen noodle salad is the perfect choice. Plus, it’s easy to make and budget-friendly.
I’ll show you five different ways to make ramen noodle salad, from the classic version to some creative twists. You’ll also learn some tips and tricks to make your salad even better.
Crunchy Ramen Noodle Salad
This is the classic ramen noodle salad that you’ve probably had at a potluck or a picnic. It’s made with coleslaw mix, green onions, sunflower seeds, almonds, and chicken-flavored ramen noodles. The dressing is a simple mixture of oil, vinegar, sugar, and soy sauce. It’s sweet, tangy, and addictive. Here’s how to make it:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Break up the ramen noodles into small pieces and discard the seasoning packets. Spread them on the prepared baking sheet along with the sunflower seeds and almonds. Bake for 10 to 15 minutes, stirring occasionally, until golden and crisp. Let them cool completely.
- In a large bowl, toss the coleslaw mix and green onions together.
- In a small bowl, whisk the oil, vinegar, sugar, and soy sauce until well combined.
- Sprinkle the noodle mixture over the coleslaw and drizzle the dressing over everything. Toss well to coat.
- Refrigerate the salad for at least an hour to let the flavors meld. Enjoy!
Some tips and variations for this recipe are:
- You can use any kind of nuts or seeds you like, such as peanuts, cashews, pistachios, or pumpkin seeds.
- You can add some shredded chicken, cooked shrimp, or tofu for extra protein.
- You can add some fresh herbs, such as cilantro, mint, or basil, for a burst of flavor.
- You can make the salad ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
Easy and Flavorful Ramen Noodle Salad
This ramen noodle salad is super easy and flavorful. It’s made with red and green cabbage, carrots, green onions, and ramen noodles. The dressing is a combination of oil, vinegar, sugar, and the seasoning packets from the ramen noodles. It’s a great way to use up those packets and add some extra flavor to the salad. Here’s how to make it:
- In a large bowl, combine the red and green cabbage, carrots, and green onions. Mix well.
- Break up the ramen noodles into small pieces and add them to the cabbage mixture. Stir well.
- In a small bowl, whisk the oil, vinegar, sugar, and the seasoning packets from the ramen noodles until smooth.
- Pour the dressing over the salad and toss to coat.
- Refrigerate the salad for at least 30 minutes to let the noodles soften and the flavors blend. Enjoy!
Some tips and variations for this recipe are:
- You can use any flavor of ramen noodles you like, such as beef, pork, or vegetable.
- You can add some chopped peanuts, sesame seeds, or chow mein noodles for extra crunch.
- You can add some sliced or shredded chicken, pork, or beef for extra protein.
- You can add some mandarin oranges, pineapple, or mango for a fruity twist.
Asian Ramen Noodle Salad
This ramen noodle salad is vegan, oil-free, and fast. It’s made with cabbage, carrots, green onions, and ramen noodles. The dressing is a special tahini Asian sauce that’s creamy, nutty, and spicy. It’s a delicious way to enjoy ramen noodles without any added fat or animal products. Here’s how to make it:
- In a large pot of boiling water, cook the ramen noodles according to the package directions, without the seasoning packets. Drain and rinse under cold water. Set aside.
- In a small bowl, whisk the tahini, water, soy sauce, rice vinegar, maple syrup, garlic, ginger, and sriracha until smooth and creamy.
- In a large bowl, toss the cabbage, carrots, and green onions together.
- Add the noodles and the dressing to the cabbage mixture and toss to combine.
- Sprinkle some sesame seeds and chopped cilantro over the salad. Enjoy!
Some tips and variations for this recipe are:
- You can use any kind of cabbage you like, such as napa, savoy, or purple.
- You can use any kind of noodles you like, such as soba, udon, or rice noodles.
- You can add some edamame, tofu, or tempeh for extra protein.
- You can add some sliced almonds, cashews, or peanuts for extra crunch.
Homemade Dressing Ramen Noodle Salad
This ramen noodle salad is made with a homemade dressing and crispy cabbage. It’s a refreshing and satisfying salad that’s perfect for summer. It’s made with cabbage, green onions, mandarin oranges, edamame, and ramen noodles. The dressing is a homemade vinaigrette that’s tangy, sweet, and savory. It’s a great way to make your own dressing without any preservatives or additives. Here’s how to make it:
- In a small bowl, whisk the oil, vinegar, honey, soy sauce, garlic, ginger, and salt until well combined. Set aside.
- In a large skillet over medium-high heat, toast the ramen noodles, breaking them up into small pieces, until golden and crisp, about 10 minutes. Stir frequently and watch carefully to avoid burning. Set aside to cool slightly.
- In a large bowl, toss the cabbage and green onions together.
- Add the mandarin oranges, edamame, and toasted noodles to the cabbage mixture and drizzle the dressing over everything. Toss well to coat.
- Refrigerate the salad for at least 15 minutes to let the flavors mingle. Enjoy!
Some tips and variations for this recipe are:
- You can use fresh or canned mandarin oranges, drained well.
- You can use frozen or fresh edamame, shelled and cooked.
- You can add some shredded chicken, turkey, or ham for extra protein.
- You can add some chopped parsley, mint, or basil for a fresh herb flavor.
Teekeatz’s Ramen Noodle Salad
This ramen noodle salad is from Teekeatz, a popular food blogger and cookbook author. It’s a simple and delicious salad that’s great for any occasion. It’s made with coleslaw mix, grilled chicken strips, scallions, and ramen noodles. The dressing is a combination of canola oil, sesame oil, rice vinegar, honey, and soy sauce. It’s a light and flavorful dressing that complements the salad ingredients. Here’s how to make it:
- In a small bowl, whisk the canola oil, sesame oil, rice vinegar, honey, and soy sauce until well blended. Set aside.
- In a large bowl, toss the coleslaw mix and scallions together.
- Break up the ramen noodles into small pieces and add them to the coleslaw mixture. Stir well.
- Add the grilled chicken strips and toss to combine.
- Pour the dressing over the salad and toss to coat.
- Sprinkle some sliced almonds over the salad. Enjoy!
Some tips and variations for this recipe are:
- You can use any flavor of ramen noodles you like, such as chicken, beef, or vegetable.
- You can use any kind of grilled chicken strips you like, such as plain, teriyaki, or barbecue.
- You can add some shredded carrots, red peppers, or cucumbers for extra color and crunch.
- You can add some chopped peanuts, cashews, or pistachios for extra nuttiness.
FAQ
How long does ramen noodle salad last in the fridge?
Ramen noodle salad can last for up to 3 days in the fridge, stored in an airtight container. However, the noodles may lose some of their crunchiness over time. You can refresh the salad by adding some more toasted noodles or nuts before serving.
Can you make ramen noodle salad without cabbage?
Yes, you can make ramen noodle salad without cabbage. You can use any kind of salad greens you like, such as lettuce, spinach, kale, or arugula. You can also use other vegetables, such as broccoli, cauliflower, zucchini, or mushrooms. Just make sure to chop them into bite-sized pieces and cook them if needed.
Is ramen noodle salad healthy?
Ramen noodle salad can be healthy, depending on the ingredients and dressing you use. You can make it healthier by using whole wheat or gluten-free noodles, low-sodium or homemade broth, lean protein, and lots of vegetables. You can also use a lighter dressing, such as yogurt, lemon juice, or
