This ramen salad recipe is a crunchy Asian noodle salad with contemporary coleslaw, crispy toasted almonds, and sesame seeds tossed in an umami-packed dressing. It’s a basic facet dish, and a summer season staple in our home!
I’m retiring cozy favorites like beef ramen and rooster ramen noodles as we transfer into hotter climate, making method for summer-ready recipes like this crunchy ramen salad!
Transfer over, macaroni salad. I’m all about ramen salad this summer season. This contemporary 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 simple to make with a bundle of ramen noodles, seasoning, toasty nuts, seeds, and crispy coleslaw, tossed in probably the most mouthwatering sweet-tangy dressing. 🔥
Why You’ll Love This Ramen Noodle Salad Recipe
- Recent and flavorful. I really 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 contemporary crunchy cabbage slaw, toasted ramen noodles, pumpkin seeds, and sesame.
- Fast. I normally 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 every little thing collectively in a bowl.
- All events. This ramen salad tastes higher with a little bit time within the fridge. It’s a terrific candidate for potlucks, cookouts, holidays, and picnics this summer season.
- 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 typically 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 a substitute of pasta, you make it with packages of raw ramen noodles and a handful of simple substances tossed in a zesty dressing made with the ramen seasoning.
Elements You’ll Want
For those who’ve by no means eaten ramen salad earlier than, the concept of raw ramen noodles in a salad would possibly 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 substances. 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 bundle of ramen noodles. Select whichever taste you’d like, holding in thoughts that the ramen’s spice combine will have an effect on the flavour of your salad. I normally go for the chicken-flavored variety.
- Slivered Almonds – Or entire almonds, chopped. Be happy to exchange 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 may as well use sunflower seeds.
- Coleslaw Combine – I normally purchase the combination that has inexperienced and purple cabbage and carrots. In case your combine doesn’t include carrots, you may grate two medium carrots and stir them in. An alternative 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 bundle. You’ll additionally want salt and pepper to style.
- Olive Oil and Sesame Oil – You need to use 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 may as well use white or crimson 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 little bit chili oil or sriracha to the dressing, or sprinkle over crushed crimson pepper flakes.
- Make it prematurely. You possibly can toss the coleslaw with the dressing as much as a day prematurely, 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 contemporary fruit like chopped strawberries.
Retailer
The ramen noodles soften because the salad sits, so it’s greatest loved on the day it’s made. Retaining this in thoughts, you may retailer leftovers coated 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 substances. 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 bundle), 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 properly 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 fingers. Use a bag they got here in or a zip-lock bag. I acquired a blister on my thumb by doing it barehanded.
- You need to use 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 may 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 a terrific addition to the salad.
- This salad works properly 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 could differ in line with the substances and instruments used. Please use your most popular dietary calculator for extra detailed information.
Make Ramen Salad
You possibly can prep a lot of the salad substances on the identical 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 substances apart when you make the dressing.
- Combine the dressing. Subsequent, whisk the ramen seasoning with the remainder of the dressing substances 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 every little thing collectively to mix. Serve instantly, or chill the salad within the fridge till you’re able to eat.
