This ramen noodle salad is a vibrant explosion of colors and flavors that dances on your taste buds. Imagine crunchy vegetables mingling with tender noodles, all coated in a tangy dressing that makes your mouth water just thinking about it. The aromas wafting from the kitchen are enough to make anyone rush to the dinner table faster than a kid spotting ice cream on a hot day.
Now picture this: a sunny afternoon picnic where laughter fills the air, and someone proudly brings out this colorful dish. Friends gather around, eyes wide and mouths watering as they dive into the bowl for seconds. This isnβt just a meal; itβs an experience that creates memories worth savoring!
The first time I made this ramen noodle salad was during a family barbecue. Everyone devoured it so quickly that I barely got a taste myself!
Essential Ingredients
Hereβs what youβll need to make this delicious dish:
- Ramen Noodles: Any variety works well; just cook them al dente for that perfect chewy texture.
- Red Cabbage: Choose fresh cabbage for crunch; it adds great color too!
- Carrots: Shred them finely for sweetness and texture; they bring that delightful crunch.
- Green Onions: Use both the green tops and white parts for extra flavor; they brighten the dish up.
- Red Bell Pepper: Slice it thinly for sweetness; its vibrant color enhances visual appeal.
- Cilantro or Parsley: Fresh herbs elevate flavor; feel free to swap based on your preference!
- Sesame Oil: A little goes a long way; it adds nuttiness that perfectly complements the other ingredients.
- Soy Sauce: Opt for low-sodium soy sauce to control saltiness while still packing in flavor.
- Rice Vinegar: Adds acidity that balances sweetness; you can also use apple cider vinegar if needed.
- Honey or Maple Syrup: Just a touch adds sweetness; maple syrup gives an earthy twist.
- Sriracha (optional): For those who like it spicy, add some heat with Sriracha to really amp up the flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Letβs Make It Together
Prepare yourself for a fun culinary adventure as we whip up this delicious ramen noodle salad!
Cook the Ramen Noodles: Begin by bringing a pot of water to boil, then cook the ramen noodles according to package instructions until al dente. Drain them and rinse under cold water to stop cooking.
Prepare the Vegetables: While the noodles cool down, slice your red cabbage, carrots, green onions, and red bell pepper into thin strips. Enjoy the colorful display as you chop awayβthis is where creativity shines!
Create Your Dressing: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey or maple syrup, and Sriracha if using. Taste itβfeel free to adjust sweetness or spice until it sings!
Toss Everything Together: In a large mixing bowl, combine the cooled noodles with all your chopped veggies. Pour over that luscious dressing and toss gently until everything is evenly coated.
Add Fresh Herbs: Finally, sprinkle chopped cilantro or parsley on top before giving one last gentle toss. The fresh herbs will elevate everything beautifully!
Enjoy your delicious creation! This ramen noodle salad can be served immediately but tastes even better after chilling in the fridge for about 30 minutes.
This delightful dish isnβt just about amazing flavorsβitβs about community building through food!
Perfecting the Cooking Process
Start by cooking the ramen noodles according to package instructions while prepping your veggies. This way, everything comes together fresh and crisp.
Add Your Touch
Feel free to swap out veggies based on seasonal produce or personal preferenceβbroccoli, bell peppers, or snap peas work wonderfully!
Storing & Reheating
To store, keep the salad in an airtight container in the fridge for up to three days. Reheat only the noodles if desired; cold salads are delightful!
Creating this ramen noodle salad brings back memories of summer picnics with friends, where laughter mingled with crunching sounds as we devoured every last bite.
FAQ
What can I substitute for ramen noodles?
You can use rice noodles or soba noodles as excellent alternatives for ramen.
Can I make this salad ahead of time?
Yes, prepare it a day prior but keep dressing separate until serving.
Whatβs the best way to serve ramen noodle salad?
Serve chilled for a refreshing meal or side dish at any gathering!
Ramen Noodle Salad
- Total Time: 20 minutes
- Yield: Serves 4
Description
A bright, refreshing mix of crunchy vegetables and savory noodles tossed in a tangy dressing. Perfect for potlucks, picnics, or meal prep!
Ingredients
- 2 packs ramen noodles (85g each)
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, shredded
- Β½ cup green onions, chopped
- 1 red bell pepper, thinly sliced
- ΒΌ cup cilantro or parsley, chopped
- 2 tbsp sesame oil
- ΒΌ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Sriracha (optional)
Instructions
- Cook the ramen noodles according to package directions until al dente. Drain and rinse under cold water.
- While noodles cool, prepare the vegetables: slice the cabbage, shred the carrots, chop the green onions, and slice the bell pepper.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey or maple syrup, and Sriracha if using to create the dressing.
- In a large bowl, combine cooled noodles with all chopped veggies. Pour dressing over and toss gently until well coated.
- Top with fresh herbs before serving. Chill in the fridge for about 30 minutes for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 210
- Sugar: 6g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to add seasonal veggies like broccoli or snap peas for variety. For added crunch, sprinkle with toasted sesame seeds or nuts just before serving.
