Oh my goodness, let me tell you about this *Ramen Noodle Salad*! It’s one of those dishes that just makes you feel alive with every bite. I mean, who doesn’t love the idea of slurping up tender noodles tossed with crisp, vibrant veggies? The colors alone are enough to brighten your day! I always find myself reaching for this recipe when I need something refreshing and quick, especially during those hot summer days when the last thing I want to do is turn on the oven. The crunchy cabbage and carrots paired with bell peppers and those lovely toasted almonds add such a delightful texture contrast. And let’s not forget about that tangy dressing – it’s like a flavor explosion that ties everything together! Trust me, once you whip up this salad, it will become a go-to for potlucks, barbecues, or even just a cozy night in. It’s quick to prepare, and you can easily customize it to fit whatever you have on hand. So, let’s dive into the deliciousness of this salad!

Ingredients for Ramen Noodle Salad

Gather these fresh ingredients to make your delicious ramen noodle salad come to life! Here’s what you’ll need:

2 packs of ramen noodles (don’t worry about the seasoning packets; we won’t use those!)
1 cup shredded cabbage (I love using green cabbage, but feel free to mix it up!)
1 cup shredded carrots (I usually grab pre-shredded to save time, but shredding your own is fun too!)
1/2 cup sliced bell pepper (any color you like – they all add a lovely crunch!)
1/4 cup green onions, chopped (the green tops add such a fresh flavor!)
1/4 cup almonds, toasted (they give a fantastic nutty flavor; you can also use sesame seeds if you prefer!)
1/4 cup cilantro, chopped (this adds a burst of freshness, but you can skip it if you’re not a fan)

For the dressing, you’ll need:

1/3 cup vegetable oil (this helps to create a smooth and rich texture)
1/4 cup rice vinegar (it brings that tangy kick we love!)
2 tablespoons soy sauce (for that savory depth of flavor)
1 tablespoon sugar (just a touch to balance out the acidity)
1 teaspoon sesame oil (this is where the magic happens – it adds an incredible aroma!)

Make sure you have everything ready, and let’s get cooking!

How to Prepare Ramen Noodle Salad

Alright, let’s get down to the nitty-gritty of making this amazing ramen noodle salad! It’s super simple, and I promise you’ll have it ready in no time! Just follow these steps, and you’ll be all set to enjoy a bowl of freshness.

Cooking the Ramen Noodles

First things first, grab those ramen noodle packs! Cook the noodles according to the package instructions – it usually takes just a few minutes. Once they’re nice and tender, drain them well. Here’s the key: let them cool completely before adding them to the salad. You can spread them out on a plate or toss them in the fridge for a few minutes to speed up cooling. You don’t want them to wilt the veggies when we mix everything together!

Preparing the Vegetables

Now, while your noodles are cooling, let’s get those vibrant veggies prepped! For the cabbage, I like to slice it thinly so it mixes well with the noodles. If you have a mandoline, it’s a great tool for this! Next, shred your carrots – again, pre-shredded works like a charm if you’re short on time! For the bell pepper, just slice it into thin strips; any color will do, so pick your favorite! Lastly, chop up the green onions and cilantro. The smell of fresh cilantro always gets me excited about this salad!

Making the Dressing

Let’s whip up that dressing! In a small bowl, combine the vegetable oil, rice vinegar, soy sauce, sugar, and sesame oil. Whisk it all together until it’s well blended. This part is super important – taste it! If you want a little more tang, add a splash more vinegar. Not enough sweetness? Just a pinch more sugar will do the trick. You want a nice balance of flavors to elevate the salad!

Combining Ingredients

Time to bring everything together! In a large bowl, toss the cooled ramen noodles with the shredded cabbage, carrots, bell pepper, green onions, almonds, and cilantro. Drizzle that delicious dressing over the top, and gently toss everything until the noodles and veggies are evenly coated. Don’t be too rough; we want to keep those beautiful veggies intact!

Serving Suggestions

Now, you can serve this beauty right away, and trust me, it’s delicious fresh! But if you have a little patience, chilling it in the fridge for about 30 minutes really helps the flavors meld together beautifully. If you’d like to add some protein, grilled chicken or tofu are fantastic options! Just toss them in before serving, and you’ve got a complete meal that’s sure to impress!

Nutritional Information Disclaimer

When it comes to nutrition, please keep in mind that the values provided are estimates and can vary based on the specific ingredients and brands you choose. Things like the type of ramen noodles or the amount of oil can really change the numbers! So, while I do my best to give you a good idea of the nutrition in this ramen noodle salad, it’s always a good idea to check labels and adjust according to your own needs. Enjoy your delicious salad and feel great about what you’re eating!

Why You’ll Love This Recipe

Quick & Easy: It takes just 20 minutes from start to finish! Perfect for those busy weeknights or last-minute gatherings.
Flavorful: The combination of crunchy veggies and a tangy dressing creates a flavor explosion that’s sure to satisfy your taste buds.
Healthy: Packed with fresh vegetables, this salad is not only delicious but also a great way to get your daily dose of nutrients!
Customizable: Change it up with your favorite vegetables, nuts, or proteins. You can easily make it your own based on what you love!
Perfect for Meal Prep: This salad keeps well in the fridge, making it a fantastic option for meal prepping or for leftovers to enjoy later.
Crowd-Pleaser: Whether it’s a potluck, picnic, or a summer barbecue, this ramen noodle salad is always a hit with friends and family!

Tips for Success

I’ve got some pro tips to help you nail this ramen noodle salad every time! Trust me, these little tricks can make a big difference.

Fresh is Best: Always use the freshest vegetables you can find. Crisp, vibrant veggies will not only taste better but will also make your salad look so much more appealing!
Adjust the Dressing: Don’t hesitate to tweak the dressing to suit your taste! If you like it tangier, add a bit more rice vinegar. Want it sweeter? Just mix in a little extra sugar. Taste as you go to find that perfect balance!
Don’t Overcook the Noodles: Keep an eye on those ramen noodles while they cook; they can go from perfect to mushy in no time! Aim for al dente, and remember they’ll absorb some dressing, so a little firmness is ideal.
Chill for Flavor: If you have time, let the salad chill in the fridge for about 30 minutes before serving. This helps the flavors meld together, making every bite even more delicious!
Mix it Up: Feel free to experiment with different add-ins! Sliced cucumbers, edamame, or even some diced avocado can add a wonderful twist to the salad.
Storage Tip: If you have leftovers, store the salad in an airtight container but keep the dressing separate until you’re ready to eat. This way, the noodles won’t get soggy, and you’ll enjoy that fresh crunch!

With these tips, you’ll be a ramen noodle salad pro in no time! Enjoy every bite of your delicious creation!

Variations on Ramen Noodle Salad

Oh, one of the best things about this ramen noodle salad is how versatile it is! You can really make it your own by switching up the ingredients based on what you have on hand or what you’re in the mood for. Here are some fun ideas to get those creative juices flowing:

Veggie Boost: Try adding in some thinly sliced cucumbers for a refreshing crunch, or throw in some cherry tomatoes for a pop of sweetness. Radishes can add a nice peppery kick, too!
Nutty Goodness: If you want to mix up the nuts, consider using toasted cashews or peanuts instead of almonds. They’ll add their own unique flavor and texture!
Protein Power: For a heartier salad, toss in grilled chicken, shrimp, or tofu. You can marinate the protein for extra flavor before cooking, or just keep it simple!
Fruit Fusion: Add some diced mango or pineapple for a tropical twist! The sweetness of the fruit pairs beautifully with the tangy dressing.
Herb Swap: If you’re not a fan of cilantro, try using fresh basil or mint for a different aromatic experience. Each herb brings its own flair to the salad!
Spicy Kick: For those who love a bit of heat, add some sliced jalapeños or a sprinkle of red pepper flakes to the dressing. It’ll give your salad a nice zing!

With these variations, you can keep your ramen noodle salad exciting and fresh every time you make it. So, don’t hesitate to get creative and let your taste buds lead the way! Enjoy experimenting!

Storage & Reheating Instructions

Alright, let’s talk about how to keep that delicious ramen noodle salad fresh and tasty! If you happen to have any leftovers (which is rare because it’s so good!), here’s how to store them properly:

Airtight Container: Transfer the salad to an airtight container. This helps keep all those crunchy veggies crisp and prevents any moisture from getting in.
Refrigerate: Store your salad in the fridge, and it should stay fresh for up to 2 days. Just remember, the longer it sits, the softer the noodles and veggies might become.

If you’re ready to dig in after a day or two, you can enjoy it cold right from the fridge. But if you prefer a warmed-up version, here’s how to reheat:

Microwave Method: Place the salad in a microwave-safe bowl. Heat it on medium power for about 30 seconds to 1 minute, stirring halfway through. Just be careful not to overheat, as you want to keep the veggies crisp!
Skip Reheating: Honestly, I often skip reheating altogether. This salad is just so refreshing served cold, and the flavors really shine that way!

So, whether you’re enjoying it fresh or pulling it from the fridge later, you’ll be savoring every bite of this fabulous salad!

Ramen Noodle Salad: A Comforting 20-Minute Classic Recipe

Author: Lisa
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Method: Mixing
Cuisine: Asian
Diet: Vegan

Print Recipe

Description

A refreshing ramen noodle salad with vibrant vegetables and a tangy dressing.

Instructions

Cook ramen noodles according to package instructions. Drain and set aside to cool.
In a large bowl, combine cabbage, carrots, bell pepper, green onions, almonds, and cilantro.
In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, and sesame oil.
Add the cooled ramen noodles to the vegetable mixture.
Pour the dressing over the salad and toss to combine.
Serve immediately or chill in the refrigerator for 30 minutes before serving.

Notes

Can add grilled chicken or tofu for protein.
Adjust the dressing to taste.
Store leftovers in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 480mg
Fat: 22g
Saturated Fat: 2g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg

Keywords: ramen noodle salad, salad recipe, vegan salad

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