Why Make This Recipe
Ramen Noodle Salad is a fantastic dish that combines crunchy vegetables with flavorful noodles. It’s quick to make and can be served as a main dish or side. This salad is perfect for picnics, potlucks, or a light dinner at home. Plus, it’s packed with flavor and great textures, making it a favorite for many.
How to Make Ramen Noodle Salad
Ingredients
- 14 ounces coleslaw mix
- 2 (3 ounce) packages dry ramen noodles broken into pieces seasoning packet discarded
- 1 cup matchstick carrots
- ½ cup sliced green onions
- 1 cup slivered almonds (toasted)
- ½ cup olive oil
- ¼ cup rice vinegar
- 2 tablespoons honey
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- Salt and pepper to taste
Directions
- In a mason jar with a tight fitting lid, combine the olive oil, rice vinegar, honey, minced garlic, grated ginger, and sesame oil. Shake the dressing well to combine. Season with salt and pepper to taste.
- Break up the ramen noodles and add them to a bowl with coleslaw mix, carrots, green onions, and toasted almonds. Discard the ramen seasoning packets. Drizzle the salad with the dressing and toss to combine.
How to Serve Ramen Noodle Salad
Serve Ramen Noodle Salad chilled or at room temperature. It can be enjoyed on its own or alongside grilled meats or fish. This salad is a great addition to any meal, and leftovers can be stored for later.
How to Store Ramen Noodle Salad
If you have leftovers, store them in an airtight container in the refrigerator. The salad is best eaten within a couple of days to keep the noodles and vegetables fresh.
Tips to Make Ramen Noodle Salad
- You can make the dressing ahead of time and store it in the fridge.
- Feel free to add other ingredients like bell peppers, cucumbers, or even grilled chicken for extra flavor.
- Serve the salad immediately after dressing it to keep the noodles and veggies crunchy.
Variation
For a different twist, you can use soba or udon noodles instead of ramen. You can also add chopped nuts or sesame seeds for extra texture.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the vegetables and noodles ahead of time. Just add the dressing right before serving to keep everything fresh.
Is this salad gluten-free?
No, the ramen noodles contain gluten. For a gluten-free version, use gluten-free noodles.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or tofu are great additions for a protein boost.
Ramen Noodle Salad
Ingredients
Salad Ingredients
- 14 ounces coleslaw mix
- 2 packages dry ramen noodles, broken into pieces, seasoning packet discarded Each package is 3 ounces
- 1 cup matchstick carrots
- ½ cup sliced green onions
- 1 cup slivered almonds, toasted
Dressing Ingredients
- ½ cup olive oil
- ¼ cup rice vinegar
- 2 tablespoons honey
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
Make the Dressing
- In a mason jar with a tight fitting lid, combine the olive oil, rice vinegar, honey, minced garlic, grated ginger, and sesame oil.
- Shake the dressing well to combine. Season with salt and pepper to taste.
Prepare the Salad
- Break up the ramen noodles and add them to a bowl with coleslaw mix, carrots, green onions, and toasted almonds.
- Discard the ramen seasoning packets.
- Drizzle the salad with the dressing and toss to combine.