Ramen Noodle Salad is a fantastic dish that brings together crunchy textures and tangy flavors, making it a perfect addition to any meal. It's especially great for potlucks, picnics, or as a light lunch on a warm day. This salad is not only easy to make but also incredibly satisfying, hitting all the right notes with its mix of savory, sweet, and nutty flavors.
The beauty of this recipe lies in its simplicity and the unique combination of ingredients. The crunchy ramen noodles, toasted almonds, and sesame seeds add a delightful texture that pairs perfectly with the fresh, crisp cabbage. The dressing, made with olive oil, vinegar, sugar, and soy sauce, ties everything together with its perfect balance of acidity and sweetness.
One of the best parts about this salad is how quickly it comes together. The most time-consuming step is probably shredding the cabbage, but once that's done, it’s just a matter of mixing everything together. The ramen noodles, almonds, and sesame seeds are briefly sautéed in butter, adding a rich, toasty flavor that complements the fresh vegetables.
This salad is best enjoyed immediately after it's made, as the noodles can soften if left to sit for too long. However, the dressing can be made ahead of time, allowing you to toss everything together right before serving. This makes it a great option for a last-minute dish that will impress your guests.
If you do have leftovers, don’t worry – while the noodles may lose some of their crunch, the salad will still be delicious. It’s a versatile dish that can easily be adapted to suit your tastes; you can add other vegetables, such as bell peppers or carrots, for extra color and crunch.
Ingredients:
- 2 tablespoons butter
- 3-ounce package of ramen noodles, seasoning packet removed
- 1/2 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 1/2 lbs cabbage (about 8-10 cups shredded)
- 1 bunch green onions, sliced thin (about 1/2 cup)
Dressing Ingredients:
- 1/2 cup flavored olive oil
- 1/4 cup plain white vinegar
- 1/2 cup white sugar
- 2 tablespoons low-sodium soy sauce
Instructions:
1. Make the Dressing: Combine the olive oil, vinegar, sugar, and soy sauce in a medium saucepan. Stir and bring to a boil. Remove from heat and let the dressing cool completely before using.
2. Prepare the Noodle Mixture: Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles inside the package. Discard the seasoning packet. Add the noodles, almonds, and sesame seeds to the melted butter. Sauté, stirring frequently, until the mixture is golden brown. Transfer to a plate and let cool.
3. Assemble the Salad: Shred the cabbage and place it in a large mixing bowl. Add the cooled noodle mixture and sliced green onions. Pour the cooled dressing over the salad and toss well to combine.
4. Serve Immediately: This salad is best served right after it's made to maintain the crunch of the noodles.
Notes:
- This salad is not ideal for making ahead. Prepare the dressing in advance if needed, but combine the noodles and dressing with the cabbage just before serving for the best texture.
- Leftovers are still tasty but the noodles will soften, losing some of their initial crunch.
In conclusion, Ramen Noodle Salad is a delightful and easy dish that brings a fresh twist to your table. Its combination of textures and flavors is sure to be a hit, making it a perfect choice for any occasion. Enjoy making and eating this delicious salad!