Mains | Salads | Side Dish

Crunchy Ramen Noodle Salad

My mom used to make a version of this Crunchy Ramen Noodle Salad when I was growing up, and it was one of those recipes we always brought to potlucks and large family gatherings. No matter what else was on the table, it was almost always the first salad to disappear. I hadn’t had it in years, but I was feeling nostalgic and decided to make my own version.

The base is a mix of crisp cabbage, carrots, cucumber, scallions, and plenty of fresh mint and cilantro. Toasting the crushed ramen noodles and almonds in a dry pan gives them a deeper, nuttier flavour and makes the salad feel a little more special than simply tossing everything together straight from the package.

It’s all finished with a sweet and tangy honey-soy vinaigrette that ties everything together. You can shred the vegetables yourself or use a bag of coleslaw mix to make prep even easier. It’s fresh, crunchy, perfect for feeding a crowd, and especially good when you want dinner without turning on the oven.

Why You’ll Love this Recipe:

Instant noodle nostalgia: The crunchy ramen brings back the best instant noodle nostalgia, but in a slightly elevated salad.
No oven required: Everything comes together on the stovetop and countertop, making it perfect for hot summer days.
Fresh and colourful: Crisp cabbage, carrots, cucumber, scallions, and plenty of fresh herbs make every bite bright, crunchy, and full of flavour.
Simple + quick: With just a handful of simple fresh ingredients and some pantry staples, this salad comes together in about 20 minutes with minimal cooking.

Prep for Crunchy Ramen Noodle Salad:

Most of the prep for this recipe is just chopping up the fresh veggies, but you can also use pre-shredded veggies to make prep even easier.

Shred or thinly chop the green and red cabbages. You’ll want approximately 4 cups of green cabbage and 2 cups of red cabbage.
Peel and grate the carrots.
Thinly slice the cucumber into julienned pieces.
Thinly slice the light and dark green parts of the scallions, discarding the white root ends.
Rinse the fresh mint, then roughly tear or chop the leaves.
Rinse and roughly chop the cilantro. Discard any dry/tough stems, but keep the tender green stems since they add plenty of flavour.
Zest and juice the lime that you’ll use in the dressing.

How to Make Crunchy Ramen Noodle Salad:

Step One:

Crush the ramen blocks into small, bite-sized pieces before opening the packages. Discard the seasoning packets or save them for a future recipe.

Step Two:

Add the crushed ramen and slivered almonds to a dry pan over medium heat. Toast for 4-5 minutes, stirring frequently, until it smells a bit nutty and looks lightly golden. Transfer to a plate and allow to cool completely.

Step Three: Make the Dressing

Make the Dressing: Add the rice wine vinegar, olive oil, sesame oil, lime zest and juice, soy sauce, and honey to a bowl or jar. Thoroughly whisk together until combined.

Step Four: Assemble the Salad

Add the green and purple cabbage, carrots, cucumber, scallions, mint, and cilantro to a large serving bowl. Top with the cooled ramen and almonds.

Step Five:

Just before serving, pour the dressing over the salad and toss until everything is evenly combined and coated. Enjoy right away while the noodles are crunchy! If preparing the salad ahead of time, keep the dressing separate until ready to serve.

Substitutions for Crunchy Ramen Noodle Salad:

Ramen noodles: Any instant, pre-cooked noodles work here. You could also use crispy chow mein noodles or wonton strips for a similar crunch.

Slivered almonds: You can certainly chop your own almonds up, swap for a different nut like cashews or peanuts, or leave the nuts out completely.

Cabbage: If you don’t want to shred the cabbage yourself, a bag of pre-mixed slaw is a perfect shortcut. You’ll want about 6 cups of shredded cabbage. Napa cabbage would also work well. If you’re not a fan of cabbage, you can make the salad with finely shredded iceberg lettuce instead.

Carrots: Pre-shredded carrots work perfectly here. You can also replace them with thinly sliced bell peppers for a different kind of crunch.

Scallions: Can be swapped for chives for a milder flavour.

Protein: Shelled edamame, shredded chicken, or tofu would all make great additions to the salad.

Rice vinegar: Apple cider vinegar or white wine vinegar will work in a pinch, though the flavour will be slightly sharper.

How to Store Crunchy Ramen Noodle Salad:

This salad is best enjoyed fresh as the noodles won’t stay crunchy for too long after the dressing is added.

If preparing the salad ahead of time, just keep the dressing separate until ready to serve for the best flavour and texture!

This is such a nostalgic one for me! Tag me on social if you try it out, @britacooks! xx

@britacooks

Mains | Salads | Side Dish