This ramen salad recipe is a crunchy Asian noodle salad with recent coleslaw, crispy toasted almonds, and sesame seeds tossed in an umami-packed dressing. It’s a basic aspect dish, and a summer time staple in our home!
I’m retiring cozy favorites like beef ramen and rooster ramen noodles as we transfer into hotter climate, making means for summer-ready recipes like this crunchy ramen salad!
Transfer over, macaroni salad. I’m all about ramen salad this summer time. This recent and crunchy Asian ramen noodle salad recipe is a Midwestern favourite, and it’s the definition of “loaded with taste.” Ramen salad may be very straightforward to make with a package deal of ramen noodles, seasoning, toasty nuts, seeds, and crispy coleslaw, tossed in essentially the most mouthwatering sweet-tangy dressing. 🔥
Why You’ll Love This Ramen Noodle Salad Recipe
- Recent and flavorful. I like the sweet-meets-salty honey soy dressing on this recipe. You make it with the seasoning packet from the ramen, and it’s an umami bomb paired with recent crunchy cabbage slaw, toasted ramen noodles, pumpkin seeds, and sesame.
- Fast. I often put together the dressing whereas the ramen noodles and the seeds toast within the oven. By the point the noodles are prepared, all that’s left to do is toss all the things collectively in a bowl.
- All events. This ramen salad tastes higher with a bit of time within the fridge. It’s an excellent candidate for potlucks, cookouts, holidays, and picnics this summer time.
- Adaptable. There are many methods to adapt this ramen salad recipe and the dressing to make it precisely the way you’d prefer it. I usually toss the completed salad with leafy greens to make it extra of a inexperienced salad (that’s additionally my pro-tip for bulking it up for a celebration!).
What Is a Ramen Salad?
Ramen salad is a basic Midwestern recipe. As an alternative of pasta, you make it with packages of raw ramen noodles and a handful of straightforward components tossed in a zesty dressing made with the ramen seasoning.
Substances You’ll Want
When you’ve by no means eaten ramen salad earlier than, the concept of raw ramen noodles in a salad may sound a bit on the market. However, I promise, it’s scrumptious! Plus, this recipe toasts the ramen to carry out the flavour. It’s downright addictive.
Beneath are some notes on the components. Scroll to the recipe card the place you’ll discover the printable recipe adopted by a photograph step-by-step.
- Ramen Noodles – You’ll want a package deal of ramen noodles. Select whichever taste you’d like, maintaining in thoughts that the ramen’s spice combine will have an effect on the flavour of your salad. I often go for the chicken-flavored variety.
- Slivered Almonds – Or complete almonds, chopped. Be happy to interchange almonds with one other nut, like crushed walnuts, peanuts, or pecans.
- Seeds – I exploit a mix of uncooked unsalted pumpkin seeds (pepitas) and sesame seeds. You can too use sunflower seeds.
- Coleslaw Combine – I often purchase the combo that has inexperienced and purple cabbage and carrots. In case your combine doesn’t include carrots, you’ll be able to grate two medium carrots and stir them in. Another choice is to make use of a broccoli coleslaw combine for a broccoli ramen salad.
- Spring Onions – Thinly sliced.
For the Dressing
- Seasoning – Save the seasoning packet from the ramen noodle package deal. You’ll additionally want salt and pepper to style.
- Olive Oil and Sesame Oil – You should utilize olive oil or one other oil as the bottom, however there’s actually no substitute for sesame oil. You’ll discover common or toasted sesame oil in most grocery shops or Asian supermarkets.
- Rice Vinegar – You can too use white or pink wine vinegar, or apple cider vinegar.
- Soy Sauce – I like to make use of mild or low-sodium soy sauce, however the common variety works, too. Substitute tamari or coconut aminos if wanted.
- Honey – Or one other sweetener, like agave syrup or granulated sugar.
Recipe Suggestions
- Don’t break up the ramen noodles barehanded. Talking from expertise after doing so gave me blisters! 🤦♀️ Use the bag that the noodles got here in, or switch them to a zip-lock bag and THEN crush them up.
- Make it spicy. Add a bit of chili oil or sriracha to the dressing, or sprinkle over crushed pink pepper flakes.
- Make it upfront. You may toss the coleslaw with the dressing as much as a day upfront, although I like to recommend including the toasted noodles, almonds, and sesame seeds simply earlier than serving.
- Flip it right into a inexperienced salad. Serve this ramen salad over a mattress of leafy greens like romaine, spinach, arugula, or blended greens.
- Extra add-ins. Chuck in edamame beans, dried cranberries, and recent fruit like chopped strawberries.
How one can Retailer
The ramen noodles soften because the salad sits, so it’s finest loved on the day it’s made. Holding this in thoughts, you’ll be able to retailer leftovers lined within the fridge for a day or two.
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Prep. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
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Break and bake the noodles. Crush the ramen noodles into small items, both within the bag they got here in or utilizing a zip-lock bag. Unfold the crushed ramen noodles onto the baking sheet. Bake for 10 minutes. Take away the ramen noodles from the oven and provides them a stir.
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Add the opposite components. Add slivered almonds, pumpkin, and sesame seeds to the ramen noodles and bake for an additional 5 minutes. Set the ramen noodles apart when you make the dressing.
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Make the dressing. Whisk the spice seasoning (from the noodles package deal), olive oil, sesame seed oil, rice vinegar, soy sauce, honey, and salt and pepper to style.
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Assemble the salad. In a big bowl, mix the coleslaw combine, spring onions, ramen noodles, slivered almonds, sesame seeds, and pumpkin seeds. Pour the dressing over the salad. Stir effectively to mix.
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Serve. Serve the salad as desired (briefly chilled or at room temperature).
- Don’t break ramen noodles with naked palms. Use a bag they got here in or a zip-lock bag. I acquired a blister on my thumb by doing it barehanded.
- You should utilize the specified taste of the ramen noodles. The spice combine, which you’ll use to make the dressing, will have an effect on the general taste of the salad.
- In case your coleslaw doesn’t include carrots, you’ll be able to grate two medium carrots*.
- So as to add some warmth to this salad, add chili oil to the dressing.
- Fruits like oranges or mandarins are an excellent addition to the salad.
- This salad works effectively with blended inexperienced salad.
Energy: 294kcal | Carbohydrates: 22g | Protein: 6g | Fats: 21g | Saturated Fats: 4g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 13g | Trans Fats: 0.003g | Sodium: 636mg | Potassium: 258mg | Fiber: 4g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 22mg | Calcium: 84mg | Iron: 2mg
Dietary information is an estimate and supplied as courtesy. Values might differ based on the components and instruments used. Please use your most popular dietary calculator for extra detailed information.
How one can Make Ramen Salad
You may prep a lot of the salad components on the similar time. Toast the ramen and seeds within the oven when you whisk up the dressing and shred the carrots for the slaw (if wanted). Comply with the steps right here:
- Break up the ramen noodles. Begin by crushing the ramen noodles, both contained in the bag that they got here in or in a resealable zip-top bag. Unfold the damaged noodles onto a parchment-lined baking sheet.
- Bake. Bake the ramen noodles in a 350ºF oven for 10 minutes. Afterward, stir the noodles and add the almonds, pumpkin seeds, and sesame seeds to the pan. Bake once more, this time for five minutes. Set the toasted components apart when you make the dressing.
- Combine the dressing. Subsequent, whisk the ramen seasoning with the remainder of the dressing components in a bowl.
- Assemble the salad. Add the coleslaw combine and onions to a bowl with the toasted ramen noodles and seeds. Lastly, pour over the dressing and fold all the things collectively to mix. Serve instantly, or chill the salad within the fridge till you’re able to eat.
