Top Ramen Salad Recipe

Instant ramen noodles: These are the base of the salad, providing a chewy texture. Discard the seasoning packets.

Shredded cabbage: Adds a crisp and refreshing crunch to the salad.

Shredded carrots: Provides sweetness and a vibrant color.

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

Toasted sliced almonds: Gives a nutty flavor and crunchy texture.

Sunflower seeds: Adds an extra layer of crunch and a slightly nutty taste.

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

Rice vinegar: Provides a tangy flavor that balances the dressing.

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

Honey: Sweetens the dressing and balances the acidity.

Sesame oil: Adds a distinct, nutty flavor to the dressing.

To achieve a more flavorful and crunchy texture, toast the ramen noodles in a dry skillet over medium heat until they turn golden brown before adding them to the salad. This step enhances the overall taste and adds a delightful crunch to the dish.

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

• shredded cabbage - Substitute with shredded kale: Kale offers a different texture and a slightly more robust flavor, plus it's packed with nutrients.

• shredded carrots - Substitute with shredded zucchini: Zucchini has a mild flavor and similar texture, making it a good alternative.

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

• toasted sliced almonds - Substitute with toasted cashew pieces: Cashews provide a similar crunch and a slightly sweeter flavor.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds offer a similar crunch and are also nutrient-dense.

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

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

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

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and is a good vegan alternative.

• sesame oil - Substitute with walnut oil: Walnut oil has a rich, nutty flavor that can complement the other ingredients well.

• To keep your Top Ramen Salad fresh, store it in an airtight container. This will prevent the vegetables from wilting and maintain the crunch of the toasted sliced almonds and sunflower seeds.
• Place the container in the refrigerator if you plan to enjoy the salad within the next 2 days. The olive oil and rice vinegar dressing will help preserve the shredded cabbage and shredded carrots.
• If you need to store the salad for longer, consider keeping the dressing separate. Mix the olive oil, rice vinegar, soy sauce, honey, and sesame oil in a small jar and refrigerate. Combine with the salad just before serving to maintain the texture.
• For freezing, it's best to avoid freezing the entire salad as the vegetables may become soggy. Instead, freeze the cooked and cooled ramen noodles separately in a freezer-safe bag. When ready to serve, thaw the noodles and mix with freshly prepared vegetables and dressing.
• If you must freeze the entire salad, do so in a freezer-safe container, but be prepared for a change in texture. Thaw in the refrigerator overnight and toss with a bit of fresh olive oil and rice vinegar to revive the flavors.
• Always label your containers with the date to keep track of freshness. This ensures you enjoy your Top Ramen Salad at its best quality.

• Gently warm the Top Ramen Salad in a skillet over medium-low heat. Stir occasionally to ensure even heating, but be careful not to overcook the vegetables to maintain their crispness.

• Use a microwave-safe dish to reheat the salad. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to distribute the heat evenly.

• For a quick refresh, place the salad in a steamer basket over boiling water for 1-2 minutes. This method helps to revive the noodles and vegetables without making them soggy.

• If you prefer a cold salad, simply let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the salad to lose its chill without needing to reheat.

• Add a splash of fresh olive oil and a dash of soy sauce before reheating to enhance the flavors and keep the salad moist.

• 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 sliced 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 liquid ingredients accurately.

• Measuring spoons: to measure the soy sauce, honey, and sesame oil precisely.

• Knife: to chop the green onions.

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

• Tongs or salad servers: to toss the salad and ensure the dressing coats all the ingredients evenly.

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

Use pre-toasted nuts: Purchase toasted sliced almonds and sunflower seeds to skip the toasting step.

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.

Batch prep: Double the recipe and store leftovers for a quick meal later.