Top Ramen Salad Recipe

Instant ramen noodles: These are the base of the salad, providing a unique texture and flavor. Discard the seasoning packets as they are not needed for this recipe.

Shredded cabbage: Adds a fresh, crunchy element to the salad.

Shredded carrots: Provides sweetness and a vibrant color.

Chopped green onions: Adds a mild onion flavor and a pop of green.

Toasted sliced almonds: Gives a nutty crunch to the salad.

Toasted sesame seeds: Adds a subtle nutty flavor and texture.

Olive oil: Forms the base of the dressing, adding richness.

Rice vinegar: Provides a tangy flavor to the dressing.

Soy sauce: Adds a savory umami taste to the dressing.

Honey: Balances the dressing with a touch of sweetness.

Sesame oil: Adds a distinctive, aromatic flavor to the dressing.

To enhance the flavor and texture of your Top Ramen Salad, consider toasting the ramen noodles in a dry skillet over medium heat until they turn golden brown before cooking them. This step adds a delightful crunch and a nutty flavor that complements the toasted almonds and sesame seeds in the salad. Be sure to stir frequently to avoid burning the noodles.

• instant ramen noodles - Substitute with rice noodles: Rice noodles provide a similar texture and are gluten-free.

• shredded cabbage - Substitute with shredded kale: Kale offers a similar crunch and is packed with nutrients.

• shredded carrots - Substitute with shredded zucchini: Zucchini adds a different texture and is low in calories.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor.

• toasted sliced almonds - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar crunch and are nut-free.

• toasted sesame seeds - Substitute with toasted flax seeds: Flax seeds offer a similar nutty flavor and are high in omega-3 fatty acids.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor and has health benefits.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and is vegan-friendly.

• sesame oil - Substitute with walnut oil: Walnut oil provides a similar nutty flavor and is rich in omega-3 fatty acids.

• To store your Top Ramen Salad, place it in an airtight container. This will help keep the vegetables crisp and the flavors fresh.
• Refrigerate the salad for up to 2 days. The cabbage and carrots will maintain their crunch, while the ramen noodles will absorb the dressing, enhancing the overall taste.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This prevents the noodles from becoming too soggy. Simply mix the dressing with the salad just before serving.
• For freezing, it's best to avoid freezing the entire salad as the vegetables may lose their texture. However, you can freeze the ramen noodles and dressing separately.
• To freeze the ramen noodles, cook and cool them completely. Place them in a freezer-safe bag or container, removing as much air as possible before sealing. They can be frozen for up to 1 month.
• For the dressing, pour it into an ice cube tray and freeze until solid. Transfer the frozen cubes to a freezer-safe bag or container. This allows you to thaw only the amount you need.
• When ready to serve, thaw the ramen noodles and dressing in the refrigerator overnight. Combine with fresh vegetables and toasted toppings for a quick and delicious meal.

• For a quick and easy method, use the microwave:

  1. Place the Top Ramen Salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed. Be careful not to overheat, as the noodles can become mushy.

• For a stovetop method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the Top Ramen Salad to the skillet and stir frequently.
  4. Cook for 3-5 minutes, or until the salad is heated through. This method helps maintain the texture of the vegetables and noodles.

• For an oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Top Ramen Salad evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until heated through. Stir halfway through the baking time for even heating.

• For a refreshing twist, serve it cold:

  1. Simply take the Top Ramen Salad out of the refrigerator.
  2. Let it sit at room temperature for about 10-15 minutes to take the chill off.
  3. Toss the salad to redistribute the dressing and enjoy it as a cold dish.

• Large mixing bowl: To combine the shredded cabbage, shredded carrots, chopped green onions, toasted almonds, and toasted sesame seeds.

• Small mixing bowl: To whisk together the olive oil, rice vinegar, soy sauce, honey, and sesame oil for the dressing.

• Whisk: To mix the dressing ingredients until well combined.

• Pot: To cook the ramen noodles according to package instructions.

• Colander: To drain the cooked ramen noodles.

• Cutting board: To chop the green onions and prepare other vegetables if needed.

• Knife: To chop the green onions and any other vegetables.

• Measuring cups: To measure out the shredded cabbage, shredded carrots, olive oil, rice vinegar, and other ingredients.

• Measuring spoons: To measure out the soy sauce, honey, and sesame oil.

• Tongs or salad tossers: To toss the salad ingredients together with the dressing.

• Serving bowl: To serve the finished salad.

Pre-shredded vegetables: Use pre-shredded cabbage and carrots from the store to save time on prep work.

Quick ramen: Skip cooking the ramen noodles and use them raw for extra crunch.

Batch toasting: Toast almonds and sesame seeds in bulk and store them for future use.

Pre-made dressing: Use a store-bought Asian dressing to cut down on mixing time.

Chopped green onions: Buy pre-chopped green onions to eliminate chopping time.

Meal prep: Prepare all ingredients in advance and store them separately to quickly assemble the salad later.