Looking to give your summer salads a tasty upgrade? Look no further than adding ramen noodles for that extra crunch! While nuts and croutons are common choices for texture, toasting ramen noodles brings a unique crunch that takes your salad to a whole new level. Whether it’s for a picnic or a quick lunch, this ramen noodle salad is sure to become a favorite.
Here’s how to toast your ramen noodles:
To achieve that perfect crunch, toast your noodles (alongside almonds!) at 400°F for about 6-8 minutes until they turn golden and crispy. Once they’re just right, they’re ready to join your salad. No need to keep those seasoning packets that come with the noodles – toss them away!
Let’s talk about the dressing:
Our dressing is a simple mix of olive oil, rice vinegar, sesame oil, soy sauce, and honey, seasoned with salt and pepper. It’s a delightful blend that ties all the flavors together, but feel free to jazz it up! Add minced ginger or garlic, a touch of hoisin sauce, or even some sriracha for a bit of heat.
Variety is the spice of life:
Like with most salads, you can get creative with your mix-ins! Swap almonds for your favorite nuts, toss in some shredded chicken for extra protein, or replace mandarin oranges with pineapple. The options are endless!
Ramen Noodle Salad
Ingredients
- 2 3-ounce packets ramen noodles, flavor packets discarded
- 1/2 cup chopped almonds
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- Kosher salt
- Freshly ground black pepper
- 1/4 head red cabbage thinly sliced (2 cups)
- 1/4 head green cabbage thinly sliced (2 cups)
- 5 green onions thinly sliced
- 1 large carrot shaved into ribbons using a vegetable peeler
- 1 tablespoon sesame seeds plus more for garnish
- 1 10.7-ounce can mandarin oranges, drained
- 1 avocado diced
Instructions
- Preheat oven to 400°F. Break up ramen noodles into 1″ pieces and mix with almonds on a baking sheet. Toast until golden, about 6 to 8 minutes, stirring once. Let cool.
- Whisk together olive oil, rice vinegar, sesame oil, soy sauce, and honey in a large bowl. Season with salt and pepper.
- Add red and green cabbage, green onions, carrot, and sesame seeds. Let sit in the refrigerator for at least 20 minutes, tossing occasionally.
- Just before serving, fold in mandarin oranges, avocado, cooled noodles, and almonds. Toss to combine.
- Garnish with sesame seeds before serving. Enjoy your crunchy, flavorful salad!