Ramen Noodle Salad
I’m learning to speak Chinese (salad)….
Crisp veggies, crunchy noodles, and sliced almonds combine perfectly in a flavorful, Asian-inspired dressing, balanced perfectly with the bright notes of Mandarin oranges and dried cranberries — this Ramen Noodle Salad comes together in minutes, and disappears even faster!
Ramen noodles — not just a snack for hungry teenagers anymore…
One of the best things about this salad is that it’s easily customizable to suit your own tastes, or to use up whatever you happen to have readily available. I actually never put in all of the optional add-ins at once — I just go with two or three that are on hand. I’ve even made it with only the cabbage, in a pinch, and it was still delectable.
I suppose you could even leave out the cilantro, especially if you happen to be one of the 20% of the population afflicted with a genetic aversion to it — happily, I am not, and it’s one of my favorite elements. And some people apparently think that the seasoning packets included with the noodles are instruments of the devil or something, so, if you share their antipathy, feel free to leave them out. If so, you may need to add salt or soy sauce to the dressing accordingly.
A quick nod to the only person who could make ramen seem elegant…
I was first introduced to a species of this salad by my good friend, Jennifer. I’ve had it several times at her house over the years, but I somehow neglected to ever ask for her recipe. So, when it popped into my head a while back, I decided to just wing it, and came up with my own version.
Jennifer, being the classy little thing that she is, probably shredded Napa cabbage for her salad, but I simplified things by utilizing a bag of pre-shredded coleslaw mix. And I honestly can’t remember what veggies she used, so I just went with what I like.
This Ramen Noodle Salad comes together super fast, making it a great go-to recipe for last-minute get-togethers! I like it best when the noodles are still nice and crunchy, so I think it’s at its best for the first hour or so after you make it. That being said, I found a small portion that I forgot was leftover in the fridge after three days, and it was still pretty darn good, so it’s clearly pretty forgiving. So go ahead and give it a try today!
Ramen Noodle Salad
Ingredients
Salad Ingredients
- 2 packets ramen noodles (any flavor) crushed
- 1 bag shredded cabbage or coleslaw mix
- 1 bunch cilantro chopped
- 1 can Mandarin oranges any size
- 1 cup sliced almonds
- 1/2 cup dried cranberries
- 1/2 cup pumpkin or sunflower seeds (optional)
- 3 green onions OR 1/2 red onion chopped (optional)
- 1 cup snow peas julienned (optional)
- 1 red bell pepper julienned (optional)
- 1/2 cup shredded carrot (optional)
- 1 cup edamame (optional)
Dressing Ingredients
- 2/3 cup salad oil
- 1/3 cup rice or white wine vinegar
- 1/4 cup sugar
- 2 Tbsp sesame oil
- 1 tsp ginger finely minced
- 2 packets ramen seasoning OR salt / soy sauce to taste
Instructions
- Add all salad ingredients to large bowl.
- Whisk together dressing ingredients until thoroughly combined.
- Pour dressing over salad and toss well to combine. Chill until serving time.