Why You’ll Love This Recipe
- Quick and Easy: Simple steps and minimal prep time make this salad a breeze to prepare.
- Flavor-Packed: The combination of sesame, soy, and rice vinegar dressing adds a delicious, tangy taste to every bite.
- Crowd-Pleaser: It’s a hit at gatherings, thanks to its unique crunch and vibrant presentation.
- Customizable: Easily adaptable with your favorite veggies, proteins, or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup shredded carrots
- 1/4 cup olive oil
- 3 tablespoons rice vinegar
- 1 package ramen noodles (discard seasoning packet)
- 1/2 cup sliced almonds
- 1/4 cup sesame seeds
- 1/2 cup green onions, thinly sliced
- 4 cups shredded cabbage (Napa or green cabbage works best)
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 teaspoon sesame oil
Directions
- Toast the Noodles and Toppings:
- Preheat a large skillet over medium heat.
- Break the ramen noodles into small pieces and add them to the skillet with sliced almonds and sesame seeds.
- Toast, stirring frequently, until golden and fragrant (about 4-5 minutes). Remove from heat and let cool.
- Prepare the Vegetables:
- In a large mixing bowl, combine shredded cabbage, shredded carrots, and sliced green onions.
- Make the Dressing:
- In a small bowl, whisk together olive oil, rice vinegar, soy sauce, sugar, and sesame oil until well combined. Adjust seasoning as needed.
- Assemble the Salad:
- Add the cooled ramen noodle mixture to the bowl with the vegetables.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Chill and Serve:
- For optimal flavor, refrigerate for 30 minutes to 1 hour before serving. Serve chilled and enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
Variations
- Add Protein: Mix in grilled chicken, shrimp, or tofu for a heartier meal.
- Swap Vegetables: Include edamame, bell peppers, or snap peas for added color and crunch.
- Gluten-Free: Use gluten-free ramen noodles or rice noodles.
- Sweeten It Up: Add mandarin oranges or dried cranberries for a sweet twist.
Storage/Reheating
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. Note that the noodles will lose some of their crunch over time.
- Reheating: This dish is best enjoyed cold or at room temperature and does not require reheating.
FAQs
1. Can I make this salad ahead of time?
Yes! Assemble the components separately and mix them just before serving to retain the crunch.
2. Can I use a different type of cabbage?
Absolutely! Napa or green cabbage work best, but red cabbage adds a beautiful color.
3. Is this salad vegetarian?
Yes, the recipe is vegetarian. Ensure that the soy sauce you use is vegetarian-friendly.
4. Can I make this salad vegan?
Yes, simply ensure your sugar and other ingredients are vegan-friendly.
5. What can I use instead of ramen noodles?
Rice noodles or broken-up rice crackers can be a good alternative.
6. How do I prevent the noodles from getting soggy?
Toast them well and add them to the salad just before serving.
7. Can I freeze this salad?
This salad is not suitable for freezing due to the fresh vegetables and dressing.
8. How do I make the dressing less sweet?
Reduce the sugar or substitute with a natural sweetener like honey or agave.
9. Can I use pre-shredded coleslaw mix?
Yes, it’s a great time-saver and works perfectly in this recipe.
10. Can I double the recipe for a larger group?
Absolutely! Double the ingredients and use a larger bowl to accommodate the salad.
Conclusion
Crunchy Asian Ramen Noodle Salad is a vibrant and versatile dish that’s as fun to eat as it is to make. Perfect for gatherings or everyday meals, this salad is sure to impress with its balance of crunch, flavor, and freshness. Try it today and savor the delicious combination of textures and tastes!