What kind of ramen noodles should I use for ramen salad recipes?

For these ramen salad recipes, you'll want to use the dried, inexpensive packages of instant ramen noodles, usually found in the international aisle of your grocery store. Discard the seasoning packets, or save them to add an extra flavor boost to your dressing if you prefer. Avoid fresh ramen noodles, as they won't provide the desired crunch when toasted.

Can I make ramen salad ahead of time?

Yes, you can absolutely prepare ramen salad recipes in advance! The key to maintaining the irresistible crunch is to keep the toasted ramen noodles and almonds separate from the vegetables and dressing. Prepare the vegetables, whisk the dressing, and toast the noodles and almonds. Store each component separately in airtight containers. Combine them all just before serving for the freshest, crunchiest results.

What are some common variations for crunchy ramen salad recipes?

There are many delicious variations for ramen salad recipes! You can add shredded cooked chicken or grilled shrimp for protein, edamame, bell peppers, or mandarin oranges for extra vegetables and flavor. Try swapping slivered almonds for cashews or peanuts, or add a pinch of red pepper flakes to the dressing for a spicy kick. Some people also enjoy adding a dash of rice wine vinegar for extra tang.

Is ramen salad healthy?

Ramen salad recipes can be a healthier option, especially when packed with fresh vegetables. While the dressing contains some fats and sugars, and the toasted ramen noodles contribute carbohydrates, it's generally a lighter alternative to heavier pasta salads. To make it even healthier, you can reduce the sugar in the dressing, use low-sodium soy sauce, and load it up with extra fresh greens and lean protein like grilled chicken.

ramen salad recipes: 7 Crispy, Crunchy, & Easy Side Dish

Name: Crunchy Asian Ramen Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian American
Ingredients: 2 (3 ounce) packages oriental flavored ramen noodles (discard seasoning packets or save for dressing); 1/2 cup slivered almonds; 1 large head green cabbage, finely shredded (about 8-10 cups); 2 large carrots, shredded; 4 green onions, chopped; 1/2 cup olive oil; 1/4 cup rice vinegar; 1/4 cup soy sauce; 2 tablespoons granulated sugar; 1 tablespoon toasted sesame oil

Ingredients

Scale

2 (3 ounce) packages oriental flavored ramen noodles (discard seasoning packets or save for dressing)
1/2 cup slivered almonds
1 large head green cabbage, finely shredded (about 8–10 cups)
2 large carrots, shredded
4 green onions, chopped
1/2 cup olive oil
1/4 cup rice vinegar
1/4 cup soy sauce
2 tablespoons granulated sugar
1 tablespoon toasted sesame oil

Instructions

Step 1: Preheat your oven to 350°F (175°C). Break the ramen noodles into smaller, bite-sized pieces. Spread the broken ramen noodles and slivered almonds in a single layer on a baking sheet.
Step 2: Bake for 8-10 minutes, or until golden brown and fragrant, stirring once halfway through. Remove from the oven and let cool completely.
Step 3: In a large bowl, combine the shredded green cabbage, shredded carrots, and chopped green onions.
Step 4: In a separate small bowl, whisk together the olive oil, rice vinegar, soy sauce, granulated sugar, and sesame oil until the sugar is dissolved and the dressing is well combined.
Step 5: When ready to serve, pour the dressing over the vegetables in the large bowl. Toss gently to ensure all vegetables are evenly coated.
Step 6: Add the cooled, toasted ramen noodles and slivered almonds to the salad. Toss again gently, just before serving, to maintain maximum crunch.

Notes

For best crunch, always add the toasted ramen noodles and almonds right before serving. If making ahead, store the dressing, vegetables, and toasted components separately and combine just before mealtime.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dishes
Cuisine: Asian American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 8 g
Sodium: 450 mg
Fat: 20 g
Saturated Fat: 2 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 0 mg

Keywords: ramen salad recipes, asian ramen salad, crunchy ramen salad, ramen noodle salad, potluck salad, cabbage ramen salad, easy ramen salad, sesame ramen salad, side dish

Ingredients

Instructions

Notes

Nutrition

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