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Crunchy Ramen Noodle Salad is a vibrant and refreshing dish packed with colorful vegetables, toasted ramen, and a tangy sesame-ginger dressing. This easy-to-make recipe combines bold flavors and textures, making it a perfect addition to your summer gatherings, potlucks, or weeknight dinners. Customize it with your favorite proteins or nuts for a quick and delicious meal. Ideal for meal prep, this salad is sure to impress with its crisp freshness and flavorful twist.

Ingredients

For the Salad

2 (3 oz.) packages Ramen noodles (chicken flavor)
½ cup slivered almonds (raw)
1/3 cup shelled edamame (frozen, not pods)
4 cups green cabbage (shredded)
2 cups red cabbage (shredded)
1 cup carrots (julienned)
11 oz. mandarin oranges (drained and patted dry)
¼ cup green onions (diced)
3 tablespoons toasted sesame seeds

For the Dressing (makes 1 cup)

½ cup peanut oil (or substitute avocado, vegetable, or canola oil)
1/3 cup rice vinegar (or substitute white vinegar)
2 ramen seasoning packets
2 tablespoons honey
¾ teaspoon garlic powder
½ teaspoon ground ginger
1/8 teaspoon toasted sesame oil

Instructions

Prepare the Dressing
In a mini food processor or a jar with a lid, combine all dressing ingredients. Blend or shake well until emulsified. Cover and refrigerate while preparing the salad.
Toast the Ramen and Almonds
Preheat your oven to 350°F. Break the ramen noodles into bite-sized chunks and spread them on a baking sheet along with the slivered almonds. Bake for 10-15 minutes, stirring occasionally, until golden and toasted (usually done at 13 minutes). Allow them to cool completely.
Prepare the Salad Ingredients
Thaw the frozen edamame by running it under cool water. Pat dry with paper towels.
Assemble the Salad
In a large mixing bowl, combine the cooled ramen and almonds with green cabbage, red cabbage, carrots, mandarin oranges, green onions, and sesame seeds.
Dress and Toss
Drizzle the chilled dressing over the salad. Use kitchen tongs to toss everything until evenly coated.
Chill and Serve
Cover the salad and refrigerate for 2-3 hours before serving to allow the flavors to meld.

Why You’ll Love This Recipe

This Ramen Noodle Salad is a vibrant mix of flavors and textures. The crunchy ramen and almonds, fresh veggies, sweet mandarin oranges, and tangy sesame-ginger dressing come together for an irresistible side dish or light meal.

Tips

Toast Carefully: Keep an eye on the oven while toasting the ramen and almonds to avoid burning.
Pat Dry: Make sure the mandarin oranges and edamame are completely dry to prevent the salad from becoming watery.
Chill Time: Let the salad chill before serving for the best flavor infusion.

Variations and Substitutions

Add Protein: Toss in shredded chicken, shrimp, or tofu for a heartier meal.
Change the Nuts: Swap almonds for cashews or sunflower seeds.
No Ramen Seasoning?: Use ½ teaspoon salt, ½ teaspoon chicken bouillon powder, and a pinch of onion powder.

FAQs

Can I make this salad ahead of time?
Yes! Prepare the dressing and salad ingredients separately. Mix them together and toss with dressing a few hours before serving.

Can I use fresh ramen?
Fresh ramen noodles can work if lightly cooked and toasted to maintain crunch.

How long will leftovers keep?
Store leftovers in an airtight container in the fridge for up to 2 days.

Serving and Suggestions

Serve this salad as a refreshing side dish for summer barbecues, potlucks, or picnics. Pair it with grilled chicken, teriyaki salmon, or tofu for a complete meal. Add a sprinkle of extra sesame seeds or a dash of sriracha for a spicy kick.