Top Ramen Salad Recipe

Instant ramen noodles: These are the base of the salad, providing a chewy texture that complements the crunchy vegetables.

Shredded cabbage: Adds a refreshing crunch and slight peppery flavor to the salad.

Shredded carrots: Brings sweetness and vibrant color to the dish.

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

Toasted almonds: Provides a nutty flavor and extra crunch.

Sunflower seeds: Adds a subtle nutty taste and additional texture.

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

Rice vinegar: Adds acidity and a slight sweetness to the dressing.

Soy sauce: Brings a salty, umami flavor to the dressing.

Honey: Adds sweetness to balance the acidity and saltiness in the dressing.

Sesame oil: Provides a distinct, nutty flavor that enhances the overall taste of the salad.

When preparing the ramen noodles, make sure to cook them just until they are al dente. Overcooking can make them mushy, which will affect the texture of your salad. After draining, rinse the noodles under cold water to stop the cooking process and to keep them from sticking together. This will also help them cool down faster, making it easier to incorporate them into the salad.

• instant ramen noodles - Substitute with rice noodles: Rice noodles provide a similar texture and are gluten-free, making them a good alternative for those with gluten sensitivities.

• shredded cabbage - Substitute with shredded kale: Shredded kale offers a similar crunch and is packed with nutrients, adding a different but complementary flavor.

• shredded carrots - Substitute with shredded zucchini: Shredded zucchini has a similar texture and adds a mild, fresh flavor to the salad.

• chopped green onions - Substitute with chopped chives: Chopped chives provide a similar mild onion flavor and can be used in the same quantity.

• toasted almonds - Substitute with toasted cashews: Toasted cashews offer a similar crunch and a slightly sweeter, buttery flavor.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds provide a similar crunch and are rich in nutrients, adding a slightly different but complementary flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar consistency and a mild flavor, making it a good alternative for dressings.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and adds a slightly fruity undertone to the dressing.

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

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity.

• sesame oil - Substitute with walnut oil: Walnut oil provides a nutty flavor similar to sesame oil and can be used in the same quantity.

• To store your Top Ramen Salad, transfer it to an airtight container. This will help maintain the freshness of the vegetables and keep the ramen noodles from becoming too soggy.
• Place the container in the refrigerator. The salad can be kept for up to 2 days. Beyond this, the cabbage and carrots may start to lose their crunch, and the dressing could make the noodles overly soft.
• If you plan to make the salad ahead of time, consider storing the dressing separately in a small jar or container. This way, you can toss the salad with the dressing just before serving to keep everything crisp and fresh.
• For freezing, it is not recommended to freeze Top Ramen Salad as the vegetables and noodles will lose their texture and become mushy upon thawing. However, you can prepare and freeze the dressing separately. Pour it into a freezer-safe container or a zip-top bag, and it can be frozen for up to 3 months.
• When ready to use the frozen dressing, thaw it in the refrigerator overnight. Give it a good shake or whisk before adding it to your freshly prepared salad ingredients.
• If you have leftover Top Ramen Salad that you want to keep for a short period, ensure the container is sealed tightly to prevent any unwanted fridge odors from seeping in and affecting the taste of your salad.
• Always give the salad a good toss before serving to redistribute the dressing and ensure all ingredients are well-coated and flavorful.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Once the oil is hot, add the leftover Top Ramen Salad.
  4. Stir frequently to ensure even heating, for about 3-5 minutes.
  5. Remove from heat and serve immediately.

• Microwave Method:

  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 vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the salad halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Top Ramen Salad evenly on a baking sheet.
  3. Cover the salad with aluminum foil to prevent it from drying out.
  4. Bake for about 10-15 minutes, stirring halfway through.
  5. Remove from the oven and serve immediately.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place the Top Ramen Salad in a heatproof bowl that fits snugly over the pot.
  3. Cover the bowl with a lid or aluminum foil.
  4. Steam for about 5-7 minutes, stirring occasionally.
  5. Remove from heat and serve immediately.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the Top Ramen Salad in the air fryer basket in a single layer.
  3. Air fry for 3-5 minutes, shaking the basket halfway through.
  4. Remove from the air fryer and serve immediately.

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

• Colander: To drain the cooked ramen noodles.

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

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

• Whisk: To mix the dressing ingredients thoroughly.

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

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

• Knife: To chop the green onions.

• Cutting board: To provide a surface for chopping the green onions.

• Tongs or salad tossers: To toss the salad ingredients and ensure they are evenly coated with the dressing.

• Serving bowl: To present the salad if you choose to serve it immediately or after refrigeration.

Pre-shred vegetables: Buy pre-shredded cabbage and carrots to save prep time.

Use pre-toasted nuts: Purchase toasted almonds and sunflower seeds to skip toasting them yourself.

Quick-cool noodles: Rinse the cooked ramen noodles under cold water to cool them quickly.

Make dressing ahead: Prepare the dressing in advance and store it in the fridge.

Combine ingredients: Mix all salad ingredients in a large bowl to save time on individual steps.