Crunchy Ramen Noodle Salad

$- 2 packages of ramen noodles (discard the included seasoning packets) - 2 cups coleslaw mix (a blend of cabbage and carrots) - 1 cup snap peas, trimmed and halved - 1 bell pepper, thinly sliced (choose any color for vibrancy) - 1/2 cup green onions, chopped (both white and green parts) - 1/4 cup vegetable oil - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon honey or maple syrup - 1 teaspoon fresh grated ginger - 1/2 cup sliced almonds - 1/4 cup sesame seeds - Salt and pepper to taste To make the Crunchy Ramen Noodle Salad, you need a mix of fresh and vibrant ingredients. Start with ramen noodles, which form the base of this dish. They add a fun texture and absorb flavors well. Next, include a coleslaw mix for crunch. It brings together cabbage and carrots, adding color and nutrition. Snap peas add a sweet crunch. Their bright green color pops in the salad. A bell pepper adds sweetness and color too. You can choose any color you like. Green onions tie it all together with their fresh taste and mild onion flavor. The dressing is simple yet flavorful. Use vegetable oil, soy sauce, rice vinegar, and honey or maple syrup. Fresh grated ginger adds a nice zing. Combine these ingredients for a dressing that enhances all the salad elements. For optional toppings, consider sliced almonds and sesame seeds. They add crunch and a nutty flavor. A sprinkle of salt and pepper brings everything together. This mix of ingredients creates a fresh and flavorful salad that everyone will enjoy! {{ingredient_image_2}} To start, boil water in a large pot. Cook the ramen noodles for about 3-4 minutes. They should become soft but still firm. After cooking, drain the noodles and rinse them under cold water. This stops the cooking process. Set them aside to cool completely. Next, grab a dry skillet and heat it over medium heat. Add the sliced almonds and sesame seeds. Stir them often for about 3-4 minutes. They should turn golden brown and smell great. Stay alert—nuts can burn quickly. Once toasted, remove them from heat and let them cool. In a small bowl, mix vegetable oil, soy sauce, rice vinegar, honey or maple syrup, and grated ginger. Add a pinch of salt and pepper. Whisk these ingredients until smooth. This dressing should balance sweet and salty flavors well. In a large mixing bowl, add the cooled ramen noodles, coleslaw mix, snap peas, bell pepper slices, and chopped green onions. Don’t forget the toasted almonds and sesame seeds! Toss everything gently until evenly mixed. Cooling the noodles helps the salad stay fresh. Now, drizzle your dressing over the salad mixture. Toss gently to coat every ingredient. This helps all flavors blend nicely. Dress the salad just before serving to keep it crisp. For the best taste, cover the salad and chill it for at least 30 minutes. Chilling helps the flavors to mix well. When serving, use a large bowl or individual plates. Top with extra sesame seeds and green onions for a bright look. Enjoy your crunchy ramen noodle salad! - Start with fresh ramen noodles. They keep their crunch well. - Cook the noodles just right. Aim for 3-4 minutes, then rinse them. - Use fresh veggies like snap peas and bell peppers. Freshness adds great texture. - Adjust the soy sauce based on taste. If you like it salty, add more. - Use chili flakes or hot sauce for heat. Spice can enhance the salad's flavor. - Switch up the honey for maple syrup for a different sweetness. - Scale the recipe by adding more or less of each ingredient. - For a meal, add grilled chicken or tofu. It turns a side into a main dish. - If serving as a side, keep the portions smaller. This allows for variety in meals. Pro Tips Use Cold Water for Ramen: After cooking, rinse the noodles under cold water to stop the cooking process. This will help maintain their crunchy texture when mixed with the salad. Customize Your Vegetables: Feel free to swap or add any of your favorite vegetables. Cucumbers, carrots, or even radishes can add a unique twist to the salad. Make Ahead: This salad can be made in advance and stored in the refrigerator. Just keep the dressing separate until you’re ready to serve to maintain the crunchiness. Adjust the Sweetness: Depending on your preference, you can adjust the amount of honey or maple syrup in the dressing. Taste as you go to find your perfect balance! {{image_4}} You can change up the ingredients in your crunchy ramen noodle salad. Instead of the coleslaw mix, try using fresh spinach or kale. Shredded carrots also add a nice crunch. For snap peas, you can use sliced cucumbers or bell peppers. These swaps keep the salad fresh and exciting. When it comes to nuts, sliced almonds are great, but you can also use chopped walnuts or cashews. Each nut brings a different flavor and texture. Seeds like pumpkin or sunflower work well too. Experiment with what you have on hand! If you need a gluten-free option, you can swap the ramen noodles for rice noodles. They still give you that chewy texture you want. Make sure to check the dressing too; use tamari instead of soy sauce for a gluten-free choice. For a vegan option, replace honey with maple syrup. This keeps the sweetness without any animal products. The salad stays just as tasty and satisfying! Using seasonal veggies can make your salad even better. In summer, add fresh tomatoes or corn. In fall, roasted butternut squash or Brussels sprouts can add warmth. Seasonal ingredients often taste better and are easier to find. Don't forget about herbs! Fresh cilantro or basil can brighten the flavor. Just chop them finely and toss them in for a fresh twist. These small changes can make a big difference in how your salad tastes. To keep your crunchy ramen noodle salad fresh, use airtight containers. Glass or plastic containers work well. Store in the fridge for up to three days. If you leave it longer, the noodles may become soggy. You can enjoy this salad cold, but if you want to reheat it, do so gently. Microwave it for 30 seconds at a time. Stir between intervals to check warmth. To maintain the crunch, avoid using high heat. Yes, you can freeze this salad, but it's best to leave out the noodles. To prepare, pack the coleslaw mix, snap peas, and other veggies in a freezer bag. Store for up to three months. When ready to eat, thaw in the fridge and add fresh noodles later. Yes, you can make this salad ahead of time. It tastes even better after sitting. You can prepare it up to 24 hours in advance. Store it in the fridge until you are ready to serve. To keep ramen noodles crunchy, follow these steps: - Use uncooked noodles in the salad. - Rinse them in cold water after cooking. - Avoid adding dressing until serving time. These steps help keep the noodles crisp and tasty. Absolutely! Adding protein makes it more filling. Here are some great options: - Grilled chicken or shrimp - Tofu for a vegetarian option - Hard boiled eggs for extra flavor These proteins blend well with the salad. You can try different dressings for variety. Here are some tasty alternatives: - Peanut dressing for a nutty flavor - Asian sesame dressing for a bold taste - A simple lemon vinaigrette for freshness These dressings will add a new twist to your salad. Yes, this salad is great for meal prep! You can pack it in containers. Just keep the dressing separate until you are ready to eat. This keeps everything fresh and crunchy for your meals. This blog covered delicious ramen salad ingredients, dressings, and cooking steps. You learned how to mix flavors and achieve the perfect crunch. Ramen salads are easy to customize for your taste or dietary needs. Fresh ingredients matter, so choose wisely! Store leftovers properly to keep them tasty. Enjoy your healthy salad and share it with friends. Your kitchen will be the go-to spot for tasty meals!$

A refreshing salad featuring crunchy ramen noodles, fresh vegetables, and a flavorful dressing.

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Prep Time 15

Cook Time 5

Total Time 45

Course Side Dish

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

2 packages ramen noodles (discard the included seasoning packets)
2 cups coleslaw mix (a blend of cabbage and carrots)
1 cup snap peas, trimmed and halved
1 bell pepper thinly sliced (choose any color for vibrancy)
0.5 cup green onions, chopped (both white and green parts)
0.5 cup sliced almonds
0.25 cup sesame seeds
0.25 cup vegetable oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon fresh grated ginger
to taste salt and pepper

Instructions

In a large pot, bring a generous amount of water to a rolling boil. Cook the ramen noodles according to the package instructions, typically for 3-4 minutes until they are tender. Once cooked, drain the noodles and rinse them thoroughly under cold running water to halt the cooking process. Set the noodles aside to cool completely.
Heat a dry skillet over medium heat. Once hot, add the sliced almonds and sesame seeds to the skillet. Toast them, stirring frequently, for about 3-4 minutes or until they are golden brown and fragrant. Be attentive to prevent burning. Once toasted, remove from heat and allow them to cool.
In a small mixing bowl, combine the vegetable oil, soy sauce, rice vinegar, honey or maple syrup, and grated ginger. Season with a pinch of salt and pepper. Whisk until the mixture is well blended and smooth.
In a large mixing bowl, add the cooled ramen noodles, coleslaw mix, trimmed snap peas, bell pepper slices, chopped green onions, and the toasted almonds and sesame seeds. Gently toss the ingredients together until evenly mixed.
Drizzle the prepared dressing over the salad mixture. Toss gently to ensure that all components are well coated with the dressing.
To enhance the flavors, cover the salad and refrigerate for at least 30 minutes before serving. However, it can also be enjoyed immediately if you’re short on time.

Notes

For an appealing presentation, serve in a large decorative bowl or individual plates. Garnish with extra sesame seeds and finely chopped green onions.

Keyword crunchy, ramen, salad, vegetarian