Why You’ll Love this Ramen Noodle Salad Recipe
You’ll absolutely love this Ramen Noodle Salad recipe for its perfect blend of crunch and flavor.
It’s a delightful combination that keeps my taste buds dancing. The crispy texture from the coleslaw mix and crunchy noodles creates a satisfying bite, while the tangy dressing adds a burst of zest.
Every time I serve this salad, it disappears in minutes! It’s not just a side dish; it’s an experience. Plus, it’s super easy to make, which means I can whip it up anytime.
Trust me, once you try it, you’ll find yourself coming back for more!
Ingredients of Ramen Noodle Salad
When it comes to whipping up a quick and delicious dish, this Ramen Noodle Salad is a crowd-pleaser that really hits the spot. It’s not just your average salad; it’s packed with flavor and crunch, making it a fun side for any meal. Plus, the ingredients are super easy to find, and you might already have some of them lurking around in your pantry.
Let’s take a look at what you’ll need to create this delightful dish.
Ingredients for Ramen Noodle Salad
- 1 (8 ounce) bag of coleslaw mix (or half of a 16 oz. bag, if you want to get a little wild)
- 1 package of ramen noodles, raw & crushed (I personally love the Oriental Flavor)
- 1/2 cup of sunflower seeds (dry roasted for that extra crunch)
- 1/2 cup of oil (any neutral oil will do)
- 1/4 cup of cider vinegar (the tangier, the better)
- 1/4 cup of sugar (or 6 packets of Splenda if you’re feeling the low-sugar vibe)
Now, before you dash off to the grocery store, let’s chat about these ingredients for a moment. The coleslaw mix is fantastic because it adds a medley of textures and colors, and you can easily customize it.
Feel free to toss in some shredded carrots or chopped bell peppers for an extra pop of freshness. And those ramen noodles? They’re not just for slurping in broth; they add a delightful crunch when used raw. Just be careful not to crush them too fine; we want some nice, hearty bits to munch on.
Finally, the dressing is where the magic happens. It’s a sweet-tangy blend that pulls everything together, so don’t skip that step. Trust me, your taste buds will thank you.
Now that you have your ingredients ready, let’s get to the fun part: making this salad!
How to Make Ramen Noodle Salad
Alright, let’s plunge into the fun part—making this Ramen Noodle Salad. First things first, grab that 8-ounce bag of coleslaw mix. This is where the magic begins. Pour it into a large bowl because you’re going to need some room to mix everything together.
Then, take your package of ramen noodles (yes, the raw ones) and crush them up a bit. You want them to be in nice, bite-sized pieces, so don’t go overboard and turn them into dust. A few good whacks with a rolling pin or even just your hands will do the trick. Toss those crunchy bits into the bowl along with a half cup of dry roasted sunflower seeds. Seriously, those seeds are like little nuggets of happiness that add a wonderful crunch to your salad.
Next comes the dressing, and trust me, this is where things really get tasty. In a separate small bowl, combine the ramen noodle seasoning packet (don’t forget that—it’s the secret sauce), a half cup of oil, a quarter cup of cider vinegar, and a quarter cup of sugar. If you’re feeling like cutting back on sugar, you can swap that out for six packets of Splenda.
Stir it all together until it’s well mixed. Now, this is the part where I usually get a little excited and maybe spill some dressing on my shirt—oops. But hey, that’s just a badge of honor for cooking, right? Once your dressing is ready, pour it over the coleslaw, noodles, and sunflower seeds in your big bowl. Give it a good toss, making sure everything is coated in that sweet-tangy goodness.
Finally, cover your salad and pop it in the fridge for at least two hours. This is where the flavors really develop and mingle, so don’t skip this part. I mean, you could eat it right away, but it’s like letting a fine wine breathe—better things come to those who wait.
After a couple of hours, give it one last toss, and voilà! You’ve got yourself a delicious, crunchy Ramen Noodle Salad that’s perfect as a side dish or even as a light meal. So go ahead, dig in, and enjoy the compliments that are sure to come your way.
Ramen Noodle Salad Substitutions & Variations
While the classic Ramen Noodle Salad recipe is delicious as is, it’s always fun to mix things up with some substitutions and variations.
You can swap the coleslaw mix for baby spinach or kale for a different texture. Try adding grilled chicken or shrimp for extra protein.
If you want a crunch, substitute sunflower seeds with almonds or cashews. For a zing, toss in some diced jalapeños or bell peppers.
You can even experiment with different dressings—soy sauce and sesame oil create a delightful twist.
The possibilities are endless, so get creative and make it your own!
What to Serve with Ramen Noodle Salad
After you’ve customized your Ramen Noodle Salad with your favorite ingredients, it’s time to think about what to serve alongside it.
I love pairing it with grilled chicken or shrimp for a protein boost. If you’re looking for something lighter, steamed veggies or a fresh fruit salad balance the flavors perfectly.
For a heartier option, serve it alongside teriyaki or sesame tofu. You could also offer some crispy egg rolls or spring rolls for an extra crunch.
Whatever you choose, make sure it complements the salad’s vibrant, tangy taste while adding variety to your meal!
Additional Tips & Notes
To enhance your Ramen Noodle Salad, I recommend experimenting with different ingredients and flavors.
Try adding diced bell peppers, shredded carrots, or even edamame for extra crunch and nutrition. If you’re a fan of heat, a sprinkle of red pepper flakes or Sriracha can really elevate the dish.
For a twist, swap the sunflower seeds with chopped nuts like almonds or cashews. Don’t forget to adjust the dressing to taste; sometimes a little more vinegar or sugar can make a big difference.
Finally, let your salad chill overnight for even better flavor development. Enjoy your delicious creation!