Ramen Noodle Salad Recipe: Easy and Delicious Guide for Your Next Potluck
Looking for a simple yet flavorful side dish for your next gathering? Ramen Noodle Salad is the perfect choice! This crunchy, tangy salad combines fresh vegetables with crispy ramen noodles and a homemade dressing.
It’s an excellent side for various meals, including chicken, beef, pork, or shrimp dishes.
In this article, we’ll show you how to make it and why it’s a great addition to any meal plan. You’ll also learn a few pro tips for making it ahead of time, plus some tasty add-ons to customize it to your liking!
What is Ramen Noodle Salad?
Ramen Noodle Salad is a refreshing cold dish featuring crispy ramen noodles, crunchy vegetables like cabbage and carrots, and a tangy dressing.
The best part? It’s quick to prepare, versatile, and perfect for any potluck or family dinner. Whether you’re serving it alongside grilled chicken or as a stand-alone dish, it’s a guaranteed crowd-pleaser.
Why You’ll Love This Ramen Noodle Salad Recipe
This salad offers a blend of textures and flavors. The noodles provide crunch, while the mandarin oranges add sweetness, and the sesame seeds and almonds give it a savory twist. Plus, the homemade dressing ties it all together beautifully.
Ingredients You’ll Need
Here’s a list of what you’ll need to make this delicious Ramen Noodle Salad:
For the Salad:
- 2 (3 oz.) packets ramen noodles (chicken flavor)
- ½ cup slivered almonds (raw)
- 1/3 cup edamame (frozen beans, not pods)
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup julienned carrots
- 11 oz. mandarin oranges (drained and dried)
- ¼ cup diced green onions
- 3 tablespoons toasted sesame seeds
For the Dressing:
- ½ cup peanut oil (can substitute avocado or vegetable oil)
- 1/3 cup rice vinegar (white vinegar works as a substitute)
- 2 ramen seasoning packets (from the noodles)
- 2 tablespoons honey
- ¾ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1/8 teaspoon toasted sesame oil
How to Make Ramen Noodle Salad
Follow these simple steps to make this flavorful salad.
Step 1: Toast the Noodles and Almonds
First, break up the ramen noodles into bite-sized pieces. Lay them out on a baking sheet with the slivered almonds.
Bake at 350°F for 10-15 minutes, or until they’re toasted and golden brown. Let them cool before adding them to the salad.
Step 2: Prepare the Vegetables
In a large mixing bowl, combine the shredded green and red cabbage, carrots, edamame, and green onions.
Make sure to pat the edamame dry after thawing to prevent excess moisture in the salad.
Step 3: Make the Dressing
To make the dressing, combine peanut oil, rice vinegar, honey, garlic powder, ground ginger, and sesame oil in a jar or mini food processor.
Shake or blend until the ingredients are well-combined. Refrigerate until ready to use.
Step 4: Assemble the Salad
Once the noodles and almonds have cooled, add them to the bowl of vegetables. Toss with the dressing and the mandarin oranges.
Mix well to ensure the dressing coats all the ingredients. Chill for 2-3 hours before serving to allow the flavors to meld.
Pro Tips for the Perfect Ramen Noodle Salad
- Use Coleslaw Mix: If you’re short on time, grab a 16 oz. bag of coleslaw mix instead of shredding fresh cabbage. It’s a quick and easy swap.
- Toast the Nuts: Toasting the almonds and sesame seeds brings out a deeper, richer flavor. Don’t skip this step!
- Customize Your Add-Ons: Add proteins like rotisserie chicken, shrimp, or even tofu for a more filling salad. Other options include avocado, chow mein noodles, bean sprouts, or bell peppers.
Make-Ahead Tips
This salad is great for meal prep. You can prepare all the ingredients 1-2 days ahead of time and refrigerate them in separate airtight containers.
Toss everything together with the dressing 2-3 hours before serving. This allows the flavors to soak into the noodles and cabbage, making it even tastier!
Perfect Pairings for Ramen Noodle Salad
This salad pairs beautifully with a variety of dishes. Here are a few great options:
Chicken Dishes
- Sweet and Sour Chicken
- Honey Garlic Chicken
- Firecracker Chicken
- Bruschetta Chicken
Beef Dishes
- Beef Stir Fry with Noodles
- Beef and Broccoli
- Pepper Steak
Pork Dishes
- Pan Fried Pork Chops
Shrimp Dishes
- Honey Garlic Shrimp
- Shrimp Stir Fry
- Firecracker Shrimp
Storage Tips
Got leftovers? Store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the ramen noodles will soften over time as they absorb the dressing, so the salad may lose some crunch.
If you prefer a crunchier salad, store the noodles separately and mix them in right before serving.
Frequently Asked Questions
What makes ramen noodle salad crunchy?
The crispy texture comes from the toasted ramen noodles and slivered almonds. These ingredients add a satisfying crunch to the salad.
Can I make this salad ahead of time?
Yes! Prepare all ingredients and store them separately. Toss the salad together with the dressing 2-3 hours before serving to let the flavors develop.
What can I add to ramen noodle salad for more protein?
Rotisserie chicken, shrimp, or tofu are great additions. You can also toss in roasted peanuts or cashews for extra protein.
Can I use different vegetables in this salad?
Absolutely! You can swap out or add vegetables like bell peppers, water chestnuts, or bean sprouts to change up the texture and flavor.
How long can I store leftovers?
Leftovers can be stored in the fridge for up to 2 days. For the best texture, store the crunchy elements separately and mix them in just before eating.
Reference Links
Easy Ramen Noodle Salad Recipe
Health Benefits of Ramen Noodles
Top 5 Cabbage Recipes
How to Toast Almonds Perfectly
The Ultimate Guide to Making Salad Dressing