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This ramen noodle salad brings a zesty crunch to any meal and is my go-to dish for potlucks or quick lunches. The crisp coleslaw and toasted almonds pair beautifully with a tangy honey dressing while the ramen noodles add that irresistible texture everyone loves.
The first time I brought this salad to a friend’s picnic it disappeared in minutes and people begged for the recipe. Ever since I have kept ramen noodles in my pantry just for this dish.
- Coleslaw mix: brings crunch and color look for fresh crisp bags in the produce section
- Dry ramen noodles: provide texture use your favorite brand and discard the included seasoning packet
- Matchstick carrots: add sweetness and vibrant color grab pre-cut for speed
- Sliced green onions: offer a mild savory bite choose firm stalks with bright green ends
- Slivered almonds: toasted nutty richness always toast them for deeper flavor
- Olive oil: forms the dressing’s base use extra virgin for best taste
- Rice vinegar: sharpens and brightens the salad choose seasoned rice vinegar for a hint of sweetness
- Honey: balances acidity with gentle sweetness use clear fluid honey
- Minced garlic: adds a punch of flavor chop fresh for the best result
- Minced ginger: brings warmth and depth fresh ginger root is ideal
- Sesame oil: boosts aroma just a little goes a long way choose toasted sesame oil if available
- Salt and pepper: fine tune flavor always taste before adding extra
Step-by-Step Instructions
- Prepare the Dressing:
- Pour olive oil rice vinegar honey minced garlic ginger and sesame oil into a mason jar with a tight-fitting lid. Shake with vigor until everything is well blended and slightly thickened. Taste and add salt and pepper to suit your preference. This makes a vibrant flavorful dressing that clings to every strand.
- Toast the Almonds:
- Spread slivered almonds across a dry skillet set over medium heat. Stir frequently until they turn a golden color and smell toasty about four to five minutes. Remove immediately to cool as they can burn fast. Toasting brings out their full nutty essence.
- Prep the Salad Base:
- Combine coleslaw mix matchstick carrots and sliced green onions in a large mixing bowl. Toss lightly with your hands or two spoons so all vegetables are evenly mixed and the color is balanced throughout.
- Break Up the Ramen Noodles:
- Take uncooked ramen blocks and crush them gently into bite-size pieces. Scatter on top of the salad base for a pleasing crunch in every forkful.
- Mix and Dress:
- Add the toasted almonds to the bowl. Pour over the freshly shaken dressing. Using salad tongs turn and toss everything lightly but thoroughly so every bite is coated with dressing and all elements are evenly distributed. Serve immediately for maximal crunch.
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Toasting the almonds is my favorite part as the kitchen fills with a warm aroma that signals something special is coming together. Once when making this with my kids they got so excited cracking up the ramen noodles that it has become our little tradition before every barbecue.
Storage Tips
If you want to prep ahead combine all the veggies almonds and noodles in an airtight container and store separately from the dressing. Dress the salad just before serving to keep the noodles crunchy. Leftover dressed salad will keep in the fridge for up to one day but expect the noodles to soften with time. I often double the dressing to have extra on hand for quick weekday salads.
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Ingredient Substitutions
Swap slivered almonds for roasted sunflower seeds if nut allergies are a concern. Napa cabbage can also be used in place of the coleslaw mix for a more classic Asian vibe. In a pinch use white wine vinegar instead of rice vinegar though the flavor will be a touch sharper. Agave syrup or maple syrup works as a honey substitute which I have reached for more than once when out of honey.
Serving Suggestions
This ramen noodle salad shines as a side with grilled chicken burgers or pulled pork. It is also terrific as a main for light lunches just add grilled shrimp or shredded rotisserie chicken for protein. Sometimes I toss in edamame or shelled peas for an extra pop of green which always gets compliments.
Cultural and Historical Context
Ramen noodle salad is a popular American potluck dish inspired by flavors from East Asian cuisine. Instant ramen’s invention in Japan brought a fun crunchy twist to salads in the US during the 1980s when inventive cooks started using broken dry noodles for texture. Now it stands as a playful classic blending fast-casual ingredients with bold homemade dressings.
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Frequently Asked Questions
- → How do you keep the noodles crunchy?
Combine ramen noodles with vegetables right before serving so they retain their crisp texture and don't get soggy from the dressing.
- → Can you prepare this salad ahead of time?
You can prep ingredients and dressing in advance, but assemble the salad just before eating for best crunch.
- → What vegetables work well in this salad?
Cabbage (coleslaw mix), matchstick carrots, and green onions add color, texture, and bite. Try red cabbage or snap peas as alternatives.
- → Do you need to cook the ramen noodles?
No, simply break up the dry noodles. Their crispness adds signature crunch when tossed with dressing and veggies.
- → What nuts can be used if you don’t have almonds?
Toasted cashews, peanuts, or sunflower seeds are tasty substitutes, adding similar crunch and flavor.