This Crunchy Ramen Noodle Salad is a fun and colorful dish that’s perfect for any occasion! With crispy noodles and fresh veggies, it’s both tasty and crunchy!
I love how easy it is to make. Just toss everything together, and you’ve got a bowl of happiness! Perfect as a side or even a light meal. Enjoy every delightful bite! 😋
Key Ingredients & Substitutions
Ramen Noodles: Instant ramen noodles are ideal for this salad due to their crunch. If you have any dietary restrictions, try using rice noodles or even soba noodles for a different flavor and texture.
Cabbage: Both green and red cabbage are used for color and crunch. You can substitute with kale or romaine lettuce for a lighter option if you prefer. Each of these brings a unique taste to the salad.
Bell Peppers: Any color works great here! If you’re short on fresh peppers, feel free to use shredded zucchini or other colorful veggies like cucumbers for a refreshing twist.
Almonds or Peanuts: These nuts add a yummy crunch. For nut allergies, sunflower seeds or pumpkin seeds make for a great alternative while still maintaining that satisfying crunch.
How Do You Get the Noodles Crunchy Without Cooking Them?
The beauty of ramen noodle salad lies in the crunchy texture of uncooked noodles! Here’s how to prepare them perfectly:
- Carefully break the ramen noodles into smaller pieces before adding them to the salad. Aim for about 1-inch pieces for the best crunch.
- Mix the broken noodles with your veggies to ensure they get coated in the dressing. This helps enhance their flavor without losing that delightful crunch.
Letting the salad sit for 30 minutes to absorb the dressing will slightly soften the noodles while keeping them crispy—just what you want!
Crunchy Ramen Noodle Salad with Fresh Veggies
Ingredients You’ll Need:
For the Salad:
- 2 (3-ounce) packages of instant ramen noodles (discard the seasoning packets)
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup sliced bell peppers (red, yellow, or orange)
- 1/2 cup chopped green onions (scallions)
- 1/2 cup sliced almonds or chopped peanuts (optional for extra crunch)
- 1/4 cup chopped fresh cilantro (optional)
For the Dressing:
- 1/3 cup vegetable oil (or light olive oil)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1/2 teaspoon freshly grated ginger
- 1/4 teaspoon black pepper
How Much Time Will You Need?
This salad takes about 15 minutes to prepare and should chill in the refrigerator for at least 30 minutes. In total, you’ll spend roughly 45 minutes prepping and waiting. You can whip this up quickly for a delicious and healthy dish!
Step-by-Step Instructions:
1. Prepare the Noodles:
Begin by breaking the uncooked ramen noodles into bite-sized pieces, roughly 1-inch long. Set them aside in a bowl. This step is key for that delightful crunch!
2. Mix the Veggies:
In a large salad bowl, add the shredded green cabbage, red cabbage, shredded carrots, sliced bell peppers, and chopped green onions. These vibrant veggies will add color and texture to your salad.
3. Combine Everything:
Now, add the broken ramen noodles to the bowl of veggies. If you’re using almonds or peanuts, toss them in too. Don’t forget the chopped cilantro for a burst of fresh flavor!
4. Make the Dressing:
In a smaller bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey (or sugar), sesame oil, minced garlic, grated ginger, and black pepper until everything is well mixed.
5. Dress the Salad:
Pour the prepared dressing over the salad ingredients and gently toss everything together until well coated with the dressing.
6. Chill and Let Flavors Meld:
For the best flavor, let the salad sit in the refrigerator for at least 30 minutes. This will allow the flavors to blend nicely, and the noodles will absorb some of the dressing while retaining crunch.
7. Final Toss and Seasoning:
Just before serving, give the salad another gentle toss. Taste and adjust the seasoning if needed; a dash of salt or a splash of soy sauce can enhance the flavors even more.
8. Serve and Enjoy:
Serve the salad chilled or at room temperature. It makes for a refreshing side dish or a light main course whenever you need something fresh and crunchy!
Enjoy your delicious Crunchy Ramen Noodle Salad! 🥗✨
Frequently Asked Questions (FAQ)
Can I Use Cooked Ramen Noodles Instead?
While the salad is best with uncooked ramen noodles for that crunchy texture, you can use cooked noodles if that’s what you have. Just make sure to chill them well and adjust the dressing since cooked noodles will absorb more moisture.
How to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. The noodles may soften over time, but the salad will still be delicious! For maximum crunch, consider storing the noodles and veggies separately if possible.
Can I Add More Protein to This Salad?
Absolutely! Grilled chicken, shrimp, or chickpeas would be great additions for some extra protein. Just mix them in along with the other ingredients before adding the dressing.
What Other Veggies Can I Use?
This salad is quite flexible! You can add cucumbers, snap peas, or even diced avocado for a creamy twist. Feel free to get creative with whatever fresh veggies you have on hand!
