Best Ramen Noodle Salad – Crunchy, Tangy & Irresistibly Fresh
This Ramen Noodle Salad features crunchy noodles, fresh cabbage, carrots, and nuts tossed in a tangy, slightly sweet dressing. It’s quick to prepare, full of texture, and bursting with flavor. Perfect for gatherings, it can be made ahead of time and customized with different add-ins. Light yet satisfying, it works as a side or main dish. A fun and creative way to enjoy ramen beyond soup.
Ingredients
For the Salad:
- 2 packs instant ramen noodles (discard seasoning packets)
- 3 cups shredded cabbage (green or mixed)
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup sliced almonds or peanuts
- 2 tbsp sesame seeds
For the Dressing:
- 1/4 cup vegetable oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp honey or sugar
- 1 tsp sesame oil
- 1/2 tsp black pepper
Instructions
- Crush the ramen noodles into small pieces (uncooked).
- Optional: Toast noodles, nuts, and sesame seeds in a pan until golden for extra flavor.
- In a large bowl, combine cabbage, carrots, and green onions.
- In a small bowl, whisk oil, vinegar, soy sauce, honey, sesame oil, and pepper.
- Add noodles, nuts, and seeds to the vegetables.Pour dressing over and toss well to combine.
- Serve immediately for maximum crunch, or chill briefly for enhanced flavor.
Notes
- Add dressing just before serving to keep crunch.
- Toasting enhances flavor significantly.
- Use fresh, crisp vegetables.
- Adjust sweetness to taste.
- Can add protein like chicken.
- Store dressing separately if prepping ahead.
- Use low-sodium soy sauce if needed.
- Best eaten fresh.