This Easy Crunchy Ramen Noodle Salad is a fun mix of crispy ramen, colorful veggies, and tasty dressing. It’s quick to make and super refreshing!
I love the crunch from the noodles and the crispness from the veggies! Perfect for a picnic or just a lunch at home. You can even add some protein if you want a heartier meal!
Key Ingredients & Substitutions
Ramen Noodles: Use any type of instant ramen. You can substitute with other types of crispy noodles for a different flavor and crunch, like chow mein or rice noodles. Just keep them uncooked to maintain that crunch!
Cabbage: Green and purple cabbage add great color and texture. If you can’t find purple, just add more green cabbage or a mix of other crunchy veggies like bell peppers or bok choy.
Carrots: You can shred your own carrots or buy pre-shredded to save time. If you’re looking for a quick swap, matchstick or even julienned zucchini work well too!
Almonds: Slivered almonds are preferred for their nice crunch, but if nuts aren’t your thing, try sunflower seeds or pumpkin seeds for a similar crunch without the allergens.
Mayonnaise: For a lighter version, swap half the mayo with Greek yogurt. You’ll still get creaminess but with extra protein!
How Do You Keep the Noodles Crunchy in the Salad?
The key to keeping your ramen noodles crunchy is to add them right before serving. Ramen noodles will soften if they sit in dressing for too long. Here’s the best way to do it:
- Break the uncooked noodles into small pieces. This makes them easier to mix into the salad.
- Add the noodles last, just before you’re ready to serve the salad. This ensures they keep that perfect crunch.
- Mix the salad gently but thoroughly to coat every noodle without crushing them.
Letting the salad sit for just a few minutes will enhance the flavors, but serve quickly after adding the noodles for that crunchy finish!
Easy Crunchy Ramen Noodle Salad
Ingredients You’ll Need:
For the Salad:
- 2 (3 oz) packages ramen noodles (uncooked, broken into pieces)
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots (julienned or matchstick)
- 4 green onions, chopped
- 1/2 cup slivered almonds or sliced almonds, toasted
- 1/4 cup sunflower seeds (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
How Much Time Will You Need?
This Easy Crunchy Ramen Noodle Salad takes about 15 minutes to prepare. You can let it sit for about 10 minutes to let the flavors blend, but remember to serve it soon so the ramen noodles stay crunchy!
Step-by-Step Instructions:
1. Prepare the Veggies:
Start by grabbing a large bowl. Add the shredded green cabbage, purple cabbage, shredded carrots, and chopped green onions. Give it a little toss to mix everything together.
2. Add the Crunch:
Next, it’s time to add the uncooked ramen noodles. Break them into small pieces and toss them into the bowl along with the toasted slivered almonds and sunflower seeds if you’re using them.
3. Make the Dressing:
In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and soy sauce. Keep whisking until the sugar is fully dissolved and the dressing is nice and smooth.
4. Combine Everything:
Pour your dressing over the salad mixture. Give it a gentle toss to combine everything thoroughly, making sure all the noodles and veggies are evenly coated with that delicious dressing.
5. Let It Rest:
Let your salad sit for about 10 minutes. This gives the flavors a chance to meld together, but remember to serve it relatively soon to keep the noodles crunchy!
6. Serve & Enjoy:
Just before serving, give the salad one last toss. It’s ready to enjoy! This crunchy ramen noodle salad is perfect for a refreshing snack, a side at dinner, or a fun dish at a potluck!
Enjoy the delightful crunch and tangy flavors of this salad. It’s quick, easy, and sure to be a hit!
FAQ for Easy Crunchy Ramen Noodle Salad
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to customize the salad with your favorite veggies. Bell peppers, cucumbers, or even snap peas work beautifully. Just ensure they stay crunchy for that delightful texture!
How Can I Make This Salad Vegan?
To make it vegan, simply substitute the mayonnaise with a plant-based mayo or a creamy tahini dressing, and ensure the ramen noodles do not contain any egg (some brands do). You can also add extra nuts or seeds for protein!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the noodles from getting soggy, it’s best to keep the dressing separate until you’re ready to eat. Just toss everything together before serving again!
Can I Prepare This Salad in Advance?
You can prepare the salad ingredients and the dressing separately ahead of time. Just mix them together a few minutes before serving for the best crunch! If you combine them too early, the noodles may become soft.
