If you’re hunting for a dish that explodes with flavor, color, and addictive crunch, look no further than Crunchy Ramen Noodle Salad. This crowd-pleasing favorite combines crisp-fresh coleslaw, toasted ramen noodles, and a perfectly balanced sweet-tangy dressing. Whether you’re headed to a summer potluck or just jazzing up a weeknight dinner, this salad comes together quickly and always steals the show!
Ingredients You’ll Need
Every single ingredient in this delightful salad serves a tasty purpose, from the nutty crunch to the bright, zippy dressing. Gather these pantry-friendly items and you’re just minutes away from a salad that’s anything but ordinary!
- Ramen noodles: Give the salad its famous crunch—make sure to buy them uncooked and toss the seasoning packet.
- Sliced almonds: Add irresistible nutty texture plus a touch of toasty flavor once sautéed.
- Sunflower seeds: These little gems amp up the crunch factor and add a subtle earthiness.
- Unsalted butter: Melts everything together and brings a rich, buttery base to the crunchy topping.
- Coleslaw mix: Pre-shredded cabbage and carrots deliver color, freshness, and make prep a breeze.
- Green onions: For a sharp, fresh edge and gorgeous green color flecks.
- Rice vinegar: Offers just the right acidic zip without overpowering the flavors.
- Granulated sugar: Balances out the tart vinegar and brings a little sweetness to the party.
- Vegetable oil: The mild base for your dressing—pick a neutral oil for the best texture.
- Soy sauce: Adds salty, savory depth that ties the whole salad together.
- Salt and pepper: The final seasoning—add to taste right at the end.
How to Make Crunchy Ramen Noodle Salad
Step 1: Crush and Prep the Ramen
Start by breaking up the ramen noodles into bite-sized pieces. Don’t pulverize them—aim for rough pieces that will roast up perfectly crisp. Set them aside for their soon-to-be golden moment in the skillet.
Step 2: Toast the Crunchy Topping
In a large skillet, melt your butter over medium heat. Add in the crushed ramen noodles, sliced almonds, and sunflower seeds. Stir frequently for 5 to 7 minutes. Watch them closely—they go from pale to perfectly toasted in a heartbeat! Once golden and fragrant, remove from heat and spread them out to cool so you lock in that signature Crunchy Ramen Noodle Salad texture.
Step 3: Prep the Veggies
In a generously sized bowl, combine the coleslaw mix with your sliced green onions. This combination creates a refreshing backbone for all that crunchy goodness. The colors and flavors will pop once the dressing hits!
Step 4: Whisk Up the Dressing
In a separate small bowl or jar, whisk together the rice vinegar, sugar, vegetable oil, and soy sauce. Make sure the sugar dissolves completely so the dressing is silky smooth. Taste and adjust if you want a touch more tang or sweetness.
Step 5: Dress the Salad Base
Pour your vibrant, homemade dressing over the coleslaw and green onions. Toss everything to coat evenly. The cabbage will start soaking up that sweet-savory flavor right away.
Step 6: Add the Crunch Just Before Serving
To keep everything perfectly crisp, gently mix in the cooled ramen-almond-sunflower topping just before serving. Toss, season with salt and pepper to taste, and enjoy the beautiful medley that is Crunchy Ramen Noodle Salad!
How to Serve Crunchy Ramen Noodle Salad
Garnishes
Brighten up your salad bowl with a confetti of extra sliced green onions or a light sprinkle of toasted sesame seeds. If you’re feeling fancy, even a few thin shreds of red pepper make the whole dish pop—flavor and color in every bite!
Side Dishes
This salad absolutely shines next to grilled chicken, simple fish, or juicy summer burgers. Pair it up with fresh fruit or a light soup for a picnic-perfect meal. Its vibrant crunch and sweet-savory dressing complement a huge range of American and Asian-inspired mains.
Creative Ways to Present
Want to wow your guests? Serve Crunchy Ramen Noodle Salad in individual mason jars for easy picnics, or spoon it into crisp lettuce cups for a fun appetizer. If you’re bringing it to a party, a wide, shallow platter lets those colors and textures shine.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the crunchy topping and salad base separately in airtight containers in the fridge. This keeps the noodles from losing their crispness. After mixing, the salad will keep for a day, but the signature crunch is best right after tossing everything together.
Freezing
Crunchy Ramen Noodle Salad doesn’t freeze well—the fresh veggies and crunchy ramen both change texture after thawing. For maximum crunch, keep all components refrigerated and assemble right before serving instead.
Reheating
There’s no need to reheat this salad. In fact, it’s best served cold or at room temperature. If you’re eating leftovers, just give everything a quick toss and taste for seasoning. Avoid microwaving, as this will make the crunchy noodles and seeds lose their texture.
FAQs
Can I add protein to Crunchy Ramen Noodle Salad?
Absolutely! Shredded rotisserie chicken, grilled shrimp, or cubed tofu all work beautifully and turn this salad into a more substantial meal. Just mix your protein into the salad base before adding the crunchy topping.
What type Side Dish
Use basic, inexpensive ramen noodle packages found in most grocery stores. Make sure to discard the seasoning packets, as their flavors aren’t needed here. The plain noodles toast up perfectly for that incredible crispy texture.
Is there a substitute for rice vinegar?
Yes, if you’re out of rice vinegar, apple cider vinegar makes a great swap and provides a similar tang. Avoid strong vinegars like balsamic, which will overpower the salad’s other flavors.
Can I make Crunchy Ramen Noodle Salad gluten free?
You can! Simply use gluten-free ramen noodles and tamari or coconut aminos in place of soy sauce. Double-check your coleslaw mix to confirm it’s gluten-free.
How far in advance can I prep this salad?
You can toast the crunchy ramen mixture and make the dressing up to two days ahead. Store each in separate containers, then assemble with the fresh veggies just before serving. This trick means maximum crunch every time!
Final Thoughts
I hope you give this Crunchy Ramen Noodle Salad a try the next time you want a dish that’s easy, lively, and utterly satisfying. This recipe has a way of winning over even the pickiest eaters, and it’s sure to become a staple at your table!
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Crunchy Ramen Noodle Salad Recipe
- Total Time: 22 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Crunchy Ramen Noodle Salad is a delightful mix of crispy textures and tangy flavors, perfect for potlucks or as a refreshing side dish. The toasted ramen noodles, almonds, and sunflower seeds add a satisfying crunch to the fresh coleslaw mix, all tossed in a simple yet flavorful dressing.
Ingredients
Ramen Noodle Crunch
- 2 packages (3 oz each) uncooked ramen noodles (seasoning packets discarded)
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 1/4 cup unsalted butter
Salad Mix
- 1 bag (14 oz) coleslaw mix
- 4 green onions, sliced
Dressing
- 1/3 cup rice vinegar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions
- Prepare Crunchy Topping: Crush ramen noodles and mix with almonds and sunflower seeds. Toast in butter until golden.
- Combine Salad Ingredients: Toss coleslaw mix and green onions in a large bowl.
- Make Dressing: Whisk together rice vinegar, sugar, vegetable oil, and soy sauce until sugar dissolves.
- Assemble Salad: Pour dressing over salad mix, toss to coat. Add in toasted ramen mixture before serving. Season with salt and pepper.
Notes
- For added protein, consider adding shredded chicken.
- To maintain crunchiness, combine dressing and topping just before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
