Ramen Noodle Salad recipe – Asian Special
Ramen Noodle Salad is a quick, easy, and delicious dish that’s perfect for any occasion. This vibrant salad combines crunchy ramen noodles with fresh vegetables like cabbage and carrots, all tossed in a tangy and slightly sweet dressing. Often served chilled, it’s a refreshing and satisfying option for picnics, potlucks, or as a side dish to a main meal. The added crunch from sunflower seeds or slivered almonds makes it even more irresistible!
- Prep Time15 min
- Cook Time10 min
- Perform Time30 min
- Total Time55 min
Ramen Noodle Salad recipe Ingredients:
- 2 packages ramen noodles (discard the seasoning packet)
- 1 cup shredded cabbage (green or purple, or a mix)
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup sunflower seeds (optional)
- 1/4 cup slivered almonds (optional)
For the Dressing:
- 1/4 cup vegetable oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil (optional)
- 1/4 teaspoon black pepper
Cook the Noodles:
Boil the ramen noodles according to the package instructions (usually about 3 minutes).
Drain and rinse them under cold water to cool them down.
Make the Dressing:
In a small bowl, whisk together the vegetable oil, apple cider vinegar, sugar, soy sauce, sesame oil (if using), and black pepper until the sugar dissolves.
Assemble the Salad:
In a large mixing bowl, combine the cooled ramen noodles, shredded cabbage, shredded carrots, and green onions.
Pour the dressing over the salad and toss everything well to coat.
Add Crunch (Optional):
Stir in the sunflower seeds and slivered almonds for added crunch.
Chill and Serve:
Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to meld.
Recipe Notes:
Noodles: Boil and cool the ramen noodles. Don’t use the seasoning packet.
Veggies: Add cabbage, carrots, and green onions. You can add other veggies too.
Dressing: Add sugar, soy sauce, vinegar, and oil for the dressing.
Crunch: Add sunflower seeds or almonds if you like.
Chill: Let the salad sit in the fridge for 30 minutes before serving.
