Why Make This Recipe
Ramen Noodle Salad is a quick and easy dish that is perfect for any occasion. It’s fresh, colorful, and packed with crunch, making it a delightful side or light meal. With simple ingredients and vibrant flavors, this salad is a fantastic choice for a picnic, barbecue, or as a healthy lunch option. Plus, it’s an excellent way to use up some vegetables in your fridge!
How to Make Ramen Noodle Salad
Ingredients:
- 2 packs of ramen noodles
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1/2 cup sliced green onions
- 1/2 cup toasted sunflower seeds
- 1/2 cup sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Directions:
- Cook ramen noodles according to package instructions, then drain and let cool.
- In a large bowl, combine the cabbage, grated carrots, green onions, and sunflower seeds.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, salt, and pepper to create the dressing.
- Add the cooled noodles to the vegetable mixture.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later.
How to Serve Ramen Noodle Salad
This salad is best served cold or at room temperature. You can place it in a large bowl and enjoy it as a side dish. To make it a main meal, consider adding grilled chicken, tofu, or shrimp. It can also be served alongside your favorite protein, making it a flexible addition to any meal.
How to Store Ramen Noodle Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. It will taste best within 2-3 days. Keep the dressing separate if possible, to maintain the crunch of the noodles and vegetables.
Tips to Make Ramen Noodle Salad
- For extra flavor, add a squeeze of lime or some chopped cilantro.
- If you prefer a little more sweetness, you can increase the amount of sugar.
- Experiment with different vegetables like bell peppers or cucumbers for added crunch.
- Toast your sunflower seeds lightly for richer flavor.
Variation
You can customize this salad by using whole wheat ramen noodles, adding nuts like almonds, or using different dressings, such as a peanut dressing, for a fun twist. Adding sliced grilled chicken or shrimp can turn this salad into a hearty meal.
FAQs
1. Can I make Ramen Noodle Salad ahead of time?
Yes, you can make it a few hours in advance. Just keep it chilled in the fridge, and toss it before serving.
2. Can I use other noodles instead of ramen?
Absolutely! You can use any quick-cooking noodles or even rice noodles for a gluten-free option.
3. Is Ramen Noodle Salad vegan?
Yes, this salad is vegan as long as you ensure that your soy sauce and other ingredients are plant-based.
Ramen Noodle Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A fresh and colorful salad packed with crunch, perfect for any occasion.
Ingredients
- 2 packs of ramen noodles
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1/2 cup sliced green onions
- 1/2 cup toasted sunflower seeds
- 1/2 cup sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Cook ramen noodles according to package instructions, then drain and let cool.
- In a large bowl, combine the cabbage, grated carrots, green onions, and sunflower seeds.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, salt, and pepper to create the dressing.
- Add the cooled noodles to the vegetable mixture.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later.
Notes
Best served cold or at room temperature. Can be customized with proteins or different vegetables.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: ramen salad, easy salad, vegan salad, picnic food, BBQ side dish
