Asian Cuisine

Ramen Noodle Salad recipe – Asian Special

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Ramen Noodle Salad recipe – Asian Special

Ramen Noodle Salad is a quick, easy, and delicious salad that blends crunchy ramen noodles with shredded cabbage, carrots, and green onions for an irresistible texture. Tossed in a tangy-sweet dressing of apple cider vinegar, soy sauce, and a hint of sesame oil, it’s bursting with flavor in every bite. Optional crunch from sunflower seeds or slivered almonds adds another layer of delightful texture. Chilled and refreshing, this salad works beautifully for picnics, potlucks, or alongside grilled meats and your favorite mains.

  • 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:

1

Boil the ramen noodles according to the package instructions (usually about 3 minutes).

2

Drain and rinse them under cold water to cool them down.

Make the Dressing:

3

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:

4

In a large mixing bowl, combine the cooled ramen noodles, shredded cabbage, shredded carrots, and green onions.

5

Pour the dressing over the salad and toss everything well to coat.

Add Crunch (Optional):

6

Stir in the sunflower seeds and slivered almonds for added crunch.

Chill and Serve:

7

Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to meld.

Recipe Notes:

  • Noodle Handling: Be sure to boil the ramen noodles until just al dente then rinse under cold water. Cooling them fully prevents sogginess and keeps that satisfying bite.

  • Veggie Options: The basic recipe uses cabbage, carrots, and green onions. Feel free to add bell peppers, snap peas, or radishes to increase color, crunch, and nutrients.

  • Dressing Balance: The dressing of vegetable oil, vinegar, sugar, and soy sauce delivers sweet, tangy, and savory notes. Adjust sugar or vinegar to suit your taste if you prefer more tang or less sweetness.

  • Extra Crunch: Sunflower seeds and slivered almonds are optional, but they bring wonderful texture contrast. Toast them lightly beforehand for more depth of flavor.

  • Chill Time Matters: Let the assembled salad rest in the fridge for at least 30 minutes before serving. This allows the flavors to meld and improves taste and texture.

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