If you’re looking for the ultimate potluck crowd-pleaser, look no further than Crunchy Ramen Noodle Salad. This salad is an irresistible mix of crisp cabbage, sweet carrots, toasty almonds, and those addictive, golden ramen noodles that shatter with every bite. Tossed in a tangy Asian-inspired dressing, it’s the kind of dish that disappears in a flash—whether you’re serving it at a summer barbecue or keeping it in the fridge for a quick lunch. With just the right balance of textures and flavors, Crunchy Ramen Noodle Salad is about to become your new go-to side (or main!) for any occasion.
Ingredients You’ll Need
Crunchy Ramen Noodle Salad comes together with simple pantry staples and a few fresh veggies, but every ingredient plays a starring role. From the nutty crunch of toasted seeds to the zingy dressing, this is one salad where nothing is extra—every component matters.
- Ramen noodles: Skip the seasoning packet and break up the noodles for unbeatable crunch that soaks up the dressing.
- Sliced almonds: These add a savory, buttery bite and toast up beautifully in the oven.
- Sesame seeds: Bring a delicate, nutty flavor that pairs perfectly with the Asian-inspired dressing.
- Unsalted sunflower seeds (optional): Optional, but they add even more crunch and a subtle earthy note.
- Butter: Helps the noodles and nuts toast to a deep golden brown—don’t skip it!
- Shredded cabbage or coleslaw mix: The crisp, refreshing base that holds up to all that crunch and flavor.
- Green onions: For a mild, fresh onion flavor and a pop of color.
- Shredded carrots: Slightly sweet and vibrant, they round out the veggie medley.
- Rice vinegar: Adds tang and brightness to the dressing.
- Vegetable oil or sesame oil: Choose sesame for extra flavor, or vegetable for a more neutral taste.
- Granulated sugar: Balances the tangy and salty notes in the dressing.
- Soy sauce: Delivers umami depth and a touch of saltiness.
- Salt: Just a pinch brings everything into focus.
- Black pepper: For a subtle kick and a hint of warmth.
How to Make Crunchy Ramen Noodle Salad
Step 1: Toast the Crunchy Mix
Start by preheating your oven to 350°F (175°C). Break the ramen noodles into bite-sized pieces and scatter them across a baking sheet along with the sliced almonds, sesame seeds, and sunflower seeds. Dot the top with small pieces of butter. Roast this mixture for 8–10 minutes, stirring halfway through, until everything is fragrant and golden. This step is where the magic happens—don’t walk away, because it goes from golden to burnt fast!
Step 2: Prep the Vegetables
While your crunchy mix is cooling, grab a large mixing bowl and toss in the shredded cabbage or coleslaw mix, sliced green onions, and shredded carrots. This fresh, colorful base gives the salad its signature crunch and vibrant look. If you’re using a bagged coleslaw mix, it’s totally fine—this recipe is all about easy shortcuts without sacrificing flavor.
Step 3: Whisk the Dressing
In a small bowl or a jar with a tight-fitting lid, combine the rice vinegar, oil, sugar, soy sauce, salt, and pepper. Whisk or shake vigorously until the sugar dissolves and everything is well blended. Taste and adjust if you like it a little tangier or sweeter. The dressing is what ties all the flavors together in Crunchy Ramen Noodle Salad, so don’t be shy about making it your own.
Step 4: Toss and Serve
Just before serving, pour the dressing over the cabbage mixture and toss well to coat every shred and slice. Add in the cooled, toasted noodle mix and toss again until everything is evenly distributed. Serve right away to keep those ramen noodles ultra-crisp and irresistible—trust me, the texture is everything!
How to Serve Crunchy Ramen Noodle Salad
Garnishes
Top your Crunchy Ramen Noodle Salad with extra sliced green onions, a sprinkle of toasted sesame seeds, or even a handful of fresh cilantro for a burst of color and freshness. If you’re feeling fancy, a few slices of red chili or a squeeze of lime will really make the flavors pop.
Side Dishes
This salad shines alongside grilled meats, roasted tofu, or as a fresh counterpart to heavier mains like pulled pork or teriyaki chicken. It also pairs beautifully with dumplings or spring rolls, making it a standout at any Asian-inspired feast or picnic spread.
Creative Ways to Present
Spoon the salad into lettuce cups for a fun, hand-held appetizer, or serve it layered in mason jars for a picnic-ready lunch. For potlucks, a big platter garnished with edible flowers or citrus slices will wow every guest. However you serve it, Crunchy Ramen Noodle Salad always steals the show.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), store the undressed salad and crunchy noodle mix separately in airtight containers. The veggies will stay crisp for up to two days, while the noodle mixture keeps well at room temperature for several days.
Freezing
Freezing isn’t recommended for Crunchy Ramen Noodle Salad, as the fresh veggies and toasted noodles lose their texture after thawing. For best results, always enjoy this salad freshly tossed.
Reheating
No reheating necessary! This salad is meant to be enjoyed cold or at room temperature. If the noodles have softened, you can refresh them by toasting a new batch, but honestly, it’s so quick to whip up, you might as well make it fresh.
FAQs
Can I make Crunchy Ramen Noodle Salad ahead of time?
Absolutely! Prep all the components in advance and store them separately. Toss everything together with the dressing just before serving, and you’ll have perfectly crisp noodles and veggies.
What type Salad
Any standard instant ramen noodles work—just discard the seasoning packets. You can use classic, low-sodium, or even gluten-free ramen for a diet-friendly twist.
How can I make this salad a main course?
Add grilled chicken, shrimp, or tofu for a protein boost. The flavors pair well with almost any protein, instantly turning your Crunchy Ramen Noodle Salad into a satisfying meal.
Is there a way to make this recipe gluten-free?
Yes! Simply swap in gluten-free ramen noodles and tamari or coconut aminos instead of soy sauce. The salad will be just as crunchy and delicious.
Can I use pre-shredded coleslaw mix?
Definitely! Pre-shredded coleslaw mix is a huge time-saver and works perfectly in this recipe—just toss it with the other veggies and you’re good to go.
Final Thoughts
If you haven’t tried Crunchy Ramen Noodle Salad yet, you’re in for a treat. It’s vibrant, addictive, and always a hit wherever you take it. Give it a try and watch it become a staple in your recipe collection—you’ll wonder how you ever entertained without it!
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Crunchy Ramen Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook (with Toasting)
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
Crunchy Ramen Noodle Salad is a delightful Asian-inspired salad combining toasted ramen noodles, nuts, and seeds with fresh cabbage, carrots, and a flavorful sesame dressing. This salad is perfect as a light side dish or can be easily turned into a main with added protein. It features a satisfying crunch and a balance of sweet, tangy, and savory flavors, ideal for potlucks, summer meals, or quick lunches.
Ingredients
Crunchy Topping
- 2 packages uncooked ramen noodles (discard seasoning packets)
- 1/2 cup sliced almonds
- 1/4 cup sesame seeds
- 1/4 cup unsalted sunflower seeds (optional)
- 1 tablespoon butter
Salad
- 4 cups shredded cabbage or coleslaw mix
- 4 green onions, sliced
- 1/2 cup shredded carrots
Dressing
- 1/4 cup rice vinegar
- 1/4 cup vegetable oil or sesame oil
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and Toast Noodles: Preheat your oven to 350°F (175°C). Break the ramen noodles into small pieces and spread them evenly on a baking sheet along with the sliced almonds, sesame seeds, and sunflower seeds if using. Dot the butter in small pieces over the top to ensure even melting and flavor. Bake for 8 to 10 minutes, stirring once halfway through, until the mixture is golden brown and toasted. Remove from the oven and allow to cool completely.
- Prepare the Salad Base: In a large mixing bowl, combine the shredded cabbage or coleslaw mix, sliced green onions, and shredded carrots. Toss these fresh vegetables together to distribute evenly.
- Make the Dressing: In a small bowl or jar, whisk together the rice vinegar, vegetable or sesame oil, sugar, soy sauce, salt, and black pepper until the sugar dissolves and the dressing is well blended.
- Assemble the Salad: Just before serving, pour the prepared dressing over the cabbage mixture. Toss thoroughly to coat all the vegetables with the dressing. Then add the cooled toasted noodle and seed mixture and toss gently again to combine everything well while maintaining the crunch.
Notes
- For a sweet and tangy twist, add mandarin orange segments or dried cranberries.
- To turn this salad into a more substantial meal, add grilled chicken or shrimp just before serving.
- Always toss in the toasted noodle mixture right before serving to keep it crunchy and avoid sogginess.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
