Ramen Noodle Salad with Crunchy Topping
This Ramen Noodle Salad is fresh, crunchy, and perfect for potlucks or quick weeknight dinners, featuring a delightful blend of toasted noodles, nuts, and a tangy dressing.
Ingredients
Salad Toppings
- 1 package Ramen noodles (discard seasoning packet) Crushed
- 1/2 cup Sliced almonds or slivered almonds For added crunch
- 1/4 cup Sesame seeds White or black
- 1/4 cup Sunflower seeds Optional for more crunch
Dressing
- 1/4 cup Neutral oil Can use vegetable or canola oil
- 1/4 cup Rice vinegar or apple cider vinegar Adjust according to taste
- 1 tbsp Sugar or honey To balance the dressing
- 2 tbsp Soy sauce Reduced sodium if preferred
- 1 tsp Toasted sesame oil For extra flavor
- 1 pinch Red pepper flakes Optional for spice
Salad Base
- 4 cups Shredded green cabbage Base of the salad
- 1 cup Additional veggies (carrots, bell pepper, etc.) Optional add-ins based on preference
Instructions
Prepare Toppings
- Crush the ramen noodles and combine with sliced almonds, sesame seeds, and sunflower seeds.
- Toast the mixture in a dry skillet over medium heat, stirring until golden and fragrant, about 5 minutes.
- Alternatively, spread on a baking sheet and toast in a 350°F oven for 7-10 minutes, stirring once.
Make Dressing
- In a bowl, whisk together the neutral oil, vinegar, sugar or honey, soy sauce, and toasted sesame oil until smooth.
- Adjust sweetness or acidity to taste, adding red pepper flakes if desired.
Assemble Salad
- In a large mixing bowl, toss the shredded cabbage with the dressing.
- Add any additional veggies and mix well.
- Top with the crunchy ramen mixture just before serving.
Notes
For best texture, keep the crunchy topping separate until serving. You can also add proteins like chicken or tofu to make it a complete meal.