Crunchy Asian Ramen Noodle Salad Recipe

Introduction

Crunchy Asian Ramen Noodle Salad is a vibrant and refreshing dish that combines crisp vegetables, toasted ramen noodles, and a flavorful sesame-soy dressing. This easy-to-make recipe is perfect for potlucks, barbecues, or as a healthy side dish for weeknight dinners. Packed with color, texture, and bold Asian-inspired flavors, this salad is sure to be a crowd-pleaser.

In this guide, we’ll explore everything you need to know to make this delightful dish, including its origins, ingredients, step-by-step instructions, variations, and serving tips.

Overview of the Recipe

This recipe is all about contrast: crunchy ramen noodles and almonds meet crisp cabbage and carrots, all tied together with a tangy sesame-soy dressing. It’s quick to assemble and can easily be customized with different vegetables or protein options for a more filling main course. With minimal cooking and maximum flavor, this salad is an ideal choice for any occasion.

History and Origin

The origins of the Crunchy Asian Ramen Noodle Salad are rooted in the fusion of East Asian and Western cuisine. Popularized in the United States during the mid-20th century, this salad reflects the versatility of instant ramen noodles. The dish takes inspiration from traditional Asian salads featuring fresh vegetables and soy-based dressings, blending these flavors with the American love for convenience and bold textures.

While not an authentic Asian recipe, it incorporates familiar ingredients like sesame oil, soy sauce, and rice vinegar, creating a harmonious balance of salty, sweet, and tangy flavors.

Ingredients

For the Salad:

• 1 cup shredded carrots
• 4 cups shredded cabbage (Napa or green cabbage works best)
• 1/2 cup green onions, thinly sliced

For the Toasted Ramen Topping:

• 1 package ramen noodles (discard seasoning packet)
• 1/2 cup sliced almonds
• 1/4 cup sesame seeds

For the Dressing:

• 1/4 cup olive oil
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 teaspoon sesame oil

Instructions

1. Toast the Noodles and Toppings

1. Preheat a large skillet over medium heat.
2. Break the ramen noodles into small bite-sized pieces and place them in the skillet.
3. Add the sliced almonds and sesame seeds to the skillet with the noodles.
4. Toast the mixture, stirring frequently to prevent burning, until it becomes golden brown and fragrant, approximately 4-5 minutes.
5. Remove from heat and allow the toasted mixture to cool completely.

2. Prepare the Vegetables

1. In a large mixing bowl, add the shredded cabbage, shredded carrots, and sliced green onions.
2. Toss the vegetables gently to combine.

3. Make the Dressing

1. In a small bowl, combine the olive oil, rice vinegar, soy sauce, sugar, and sesame oil.
2. Whisk the ingredients together until fully emulsified.
3. Taste the dressing and adjust seasoning if needed (e.g., add more soy sauce for saltiness or vinegar for tanginess).

4. Assemble the Salad

1. Add the cooled ramen noodle mixture to the bowl with the vegetables.
2. Pour the prepared dressing over the salad.
3. Toss everything together until the salad is evenly coated with the dressing.

5. Chill and Serve

1. For the best flavor, refrigerate the salad for 30 minutes to 1 hour to allow the flavors to meld together.
2. Serve the salad chilled and enjoy!

Pairing and Serving Suggestions

Crunchy Asian Ramen Noodle Salad pairs beautifully with a variety of dishes. Here are some serving ideas:

• Main Course Pairings: Serve alongside grilled chicken, turkey burgers, or baked salmon.
• As a Side Dish: Pair it with teriyaki chicken, stir-fried vegetables, or a bowl of miso soup.
• Toppings: Add diced cooked chicken or turkey bacon for extra protein. You can also garnish with fresh cilantro or chopped peanuts for added flavor.

Variations of the Recipe

This salad is versatile and can be customized to suit your preferences:

• Protein Boost: Add shredded rotisserie chicken, grilled shrimp, or tofu for a hearty main dish.
• Vegetable Options: Include edamame, sliced bell peppers, or cucumber for extra crunch and color.
• Noodle Alternatives: Replace ramen noodles with soba noodles or rice noodles for a different texture.
• Dressing Variations: Swap the soy sauce for tamari to make it gluten-free, or use honey instead of sugar for natural sweetness.

Health Benefits Notes

Crunchy Asian Ramen Noodle Salad is a light yet satisfying dish that offers a variety of health benefits:

• Rich in Fiber: Thanks to the cabbage, carrots, and green onions, this salad supports healthy digestion.
• Vitamin-Packed: Vegetables in the salad provide a range of vitamins, including Vitamin C and Vitamin K.
• Heart-Healthy Fats: Olive oil and sesame oil are sources of healthy monounsaturated and polyunsaturated fats.
• Low in Calories: At just 200 calories per serving, this salad is a great option for those looking to maintain a balanced diet.

FAQs

Q1: Can I make this salad ahead of time?
Yes, you can prepare the salad in advance. Assemble the salad but leave out the dressing and toasted ramen topping. Add the dressing and ramen topping just before serving to keep the texture crunchy.

Q2: Can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the noodles may lose some of their crunch over time.

Q3: Can I use pre-packaged coleslaw mix instead of shredding cabbage and carrots?
Absolutely! Using a coleslaw mix is a great time-saving alternative.

Q4: Is this recipe gluten-free?
To make it gluten-free, use gluten-free ramen noodles and tamari instead of soy sauce.

Conclusion

Crunchy Asian Ramen Noodle Salad is a delightful dish that combines fresh, crunchy vegetables with savory, tangy dressing and toasted toppings for a perfectly balanced flavor and texture. It’s quick to prepare, easily customizable, and works well for any occasion. Whether you’re serving it as a side dish or a light main course, this salad is sure to be a hit with family and friends.

Crunchy Asian Ramen Noodle Salad Recipe

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• Author: Wendy Balderas
• Total Time: 20 minutes
• Yield: 6 servings 1x

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Description

A vibrant and refreshing salad featuring shredded cabbage, carrots, and green onions, paired with toasted ramen noodles, almonds, and sesame seeds, all tossed in a tangy sesame-soy dressing. Perfect for gatherings or as a healthy side dish.

 

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Ingredients

Scale 1x2x3x

• Salad:
  • 1 cup shredded carrots
  • 4 cups shredded cabbage (Napa or green)
  • 1/2 cup green onions, thinly sliced
• Toasted Ramen Topping:
  • 1 package ramen noodles (discard seasoning packet)
  • 1/2 cup sliced almonds
  • 1/4 cup sesame seeds
• Dressing:
  • 1/4 cup olive oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon sesame oil

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Instructions

• Toast the Noodles and Toppings:
  • Preheat a skillet over medium heat.
  • Break ramen noodles into pieces and toast with almonds and sesame seeds until golden and fragrant (4-5 minutes). Cool completely.
• Prepare the Vegetables:
  • Combine shredded cabbage, carrots, and green onions in a large mixing bowl.
• Make the Dressing:
  • Whisk olive oil, rice vinegar, soy sauce, sugar, and sesame oil in a small bowl until well blended.
• Assemble the Salad:
  • Add the toasted ramen mixture to the vegetables. Pour the dressing over and toss to coat.
• Chill and Serve:
  • Refrigerate for 30 minutes to 1 hour before serving. Serve chilled.

Notes

• For best crunch, add the toasted noodles and dressing just before serving.
• Customize with additional vegetables (e.g., bell peppers, edamame) or protein (e.g., grilled chicken, tofu).
• To make gluten-free, use gluten-free ramen and tamari instead of soy sauce.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Side Dish
• Method: Tossed Salad
• Cuisine: Asian-Inspired

Nutrition

• Calories: 200
• Sugar: 6g
• Sodium: 300mg
• Fat: 13g
• Saturated Fat: 1.5g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 4g