Burst of Flavor: Ramen Noodle Salad Recipe Delight

Ramen Noodle Salad is a delightful medley of flavors and textures that dances on your taste buds. Picture this: crunchy vegetables, savory noodles, and a dressing so good you might want to wear it as cologne. Now imagine serving this vibrant dish at your next gathering and watching everyone’s eyes light up with joy. It’s not just food; it’s a flavor bomb ready to explode in your mouth.

This salad isn’t just for summer barbecues or casual lunches—it’s perfect for any occasion! Whether it’s a potluck or a cozy dinner at home, Ramen Noodle Salad brings the party. Prepare to be amazed by its complex taste, which promises to elevate your culinary experience. For more inspiration, check out this dinner recipes recipe.

I remember the first time I made Ramen Noodle Salad for my friends. Their faces lit up like kids in a candy store after one bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ramen Noodles: Any brand works, but I prefer instant ones for convenience; they cook quickly and are easy to handle.

• Red Cabbage: This adds color and crunch; look for fresh heads without blemishes or soft spots.

• Carrots: Grate them for added sweetness; feel free to substitute with bell peppers if you prefer.

• Cucumber: Use English cucumbers for crispness; they add freshness and balance out the flavors.

• Green Onions: These add a mild onion flavor; chop them finely to distribute their taste evenly throughout the salad.

• Sesame Seeds: Toasted sesame seeds enhance the nutty flavor; sprinkle generously over the salad before serving.

For the Dressing:

• Soy Sauce: Low-sodium soy sauce is best; it keeps the dish from becoming overly salty while adding depth.

• Rice Vinegar: Adds brightness; opt for seasoned rice vinegar for an extra touch of flavor.

• Sugar: A bit of sugar balances out the salty and sour elements in the dressing beautifully.

• Sesame Oil: A drizzle of sesame oil imparts a rich, nutty aroma that makes this dressing irresistible.

• Ginger (optional): Freshly grated ginger adds warmth and spice; use sparingly if you’re new to its flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Ramen Noodle Salad

Prepare yourself for an easy adventure through flavors with this simple recipe!

Cook the Noodles: Boil water in a large pot and add ramen noodles. Cook according to package instructions until tender but firm, about 3-4 minutes. Drain and rinse under cold water to stop cooking.

Chop Your Veggies: While noodles cool, chop red cabbage, carrots, cucumber, and green onions into bite-sized pieces. The more colors on your cutting board, the better!

Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and grated ginger if using. Taste it—if it’s not making you swoon yet, adjust as needed!

Toss Everything Together: In a large bowl, combine cooked noodles with chopped veggies. Pour dressing over everything and toss gently until well coated.

Add Sesame Seeds: Sprinkle toasted sesame seeds over your salad before serving. These little guys add crunch and take this dish to another level.

Enjoy this refreshing Ramen Noodle Salad as a main course or side dish—it’s sure to impress!

Perfecting the Cooking Process

Start by boiling the ramen noodles according to package instructions, then cool them under cold water. While they cool, whisk together the dressing to let flavors meld perfectly.

Add Your Touch

Consider swapping traditional veggies with seasonal favorites like bell peppers or cucumbers. You can also add proteins such as grilled chicken or tofu for an extra boost.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. For best results, enjoy cold straight from the fridge without reheating.

Sharing my first experience making Ramen Noodle Salad reminds me of my friend’s delight at the crunchiness of the cabbage—it was a hit at our picnic!

FAQ

What ingredients are essential for Ramen Noodle Salad?

Essential ingredients include ramen noodles, fresh veggies, and a tangy dressing.

Can I make this salad ahead of time?

Yes, you can prepare it a day in advance; just add dressing before serving.

Is there a gluten-free option for Ramen Noodle Salad?

Absolutely! Use gluten-free ramen noodles or rice noodles instead.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Ramen Noodle Salad

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• Author: Jennifer
• Total Time: 20 minutes
• Yield: Serves 4

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Description

Ramen Noodle Salad is a vibrant and crunchy dish that combines savory ramen noodles with fresh vegetables and a tangy dressing. Perfect for potlucks or weeknight dinners, this salad is customizable to suit your taste. With its delightful mix of flavors and textures, it’s sure to impress at any gathering. Whip up this easy recipe for a refreshing meal that everyone will love!

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Ingredients

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• 2 packs instant ramen noodles (without seasoning)
• 1 cup shredded red cabbage
• 1 cup grated carrots
• 1 cup sliced English cucumber
• 1/2 cup chopped green onions
• 2 tbsp toasted sesame seeds
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp sesame oil
• 1 tsp freshly grated ginger (optional)

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Instructions

1. Cook the ramen noodles according to package instructions (about 3-4 minutes). Drain and rinse under cold water.
2. While the noodles cool, chop the red cabbage, grate the carrots, slice the cucumber, and chop the green onions.
3. In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and ginger.
4. In a large bowl, combine cooled noodles with chopped vegetables. Pour dressing over and toss until evenly coated.
5. Sprinkle toasted sesame seeds on top before serving.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Asian

Nutrition

• Serving Size: 1/4 of salad (approximately 200g)
• Calories: 250
• Sugar: 4g
• Sodium: 700mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 0mg