The Ultimate Crunchy Summer Ramen Noodle Salad Recipe

When the sun is shining, we often find ourselves craving a meal that is both refreshing and satisfying. If you’re looking for that ideal dish, allow us to introduce our sensational Crunchy Summer Ramen Noodle Salad. This is no ordinary salad; it’s a celebration of textures and tastes, destined to become your favourite recipe for summer gatherings and effortless weekday meals alike.

We understand the struggle of wanting something more exciting than a simple green salad on a warm day, but without the heaviness of a cooked meal. This recipe strikes the perfect balance. It features the delightful crunch of uncooked ramen, toasted almonds, and a fresh coleslaw base, all brought together by a dressing that is both sweet and tangy. It’s the kind of salad that vanishes from the bowl at gatherings, leaving everyone asking for the recipe. So, let’s dive in and create a salad that truly captures the essence of summer.

Why You’ll Love This Recipe

• A Symphony of Textures: With its crisp vegetables, toasted noodles, and crunchy almonds, every mouthful offers a fantastic textural contrast. It’s the perfect remedy for uninspired salads.
• Incredibly Easy to Make: You don’t need any advanced culinary skills for this one. If you can chop some vegetables and mix a dressing, you can have this ready in less than 20 minutes using readily available ingredients.
• Perfect for Making Ahead: This recipe is brilliantly suited for preparation in advance. Keep the salad base and dressing separate, then simply toss them together when you’re ready to eat, making it a wonderful, stress-free option for entertaining guests.
• A True Crowd-Pleaser: The delightful blend of sweet, savoury, and tangy notes in the dressing has a universal appeal. We guarantee it will be a smash hit with everyone, from picky eaters to discerning food lovers.
• Completely Customisable: While we adore this recipe as it is, it also serves as an excellent canvas for your own culinary creativity. Feel free to add ingredients like shredded chicken, edamame beans, or even mandarin oranges to truly make it your own.

Ingredients

• 100g uncooked instant ramen noodles (flavour packet discarded), broken into small pieces
• 75g slivered almonds
• 50g sunflower seeds
• 1 tbsp sesame seeds
• 1 medium head of green cabbage (about 800g), finely shredded
• 2 large carrots, peeled and julienned
• 6 spring onions, thinly sliced
• A large handful of fresh coriander, roughly chopped (optional)
• 120ml olive oil or a neutral vegetable oil
• 80ml rice wine vinegar
• 75g caster sugar or honey
• 2 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 inch piece of fresh ginger, grated

Crafting the Perfect Asian Ramen Salad

The magic of this Asian ramen salad lies in the careful layering of its textures and flavours. We’ve outlined the entire process in a few straightforward steps to ensure you achieve a flawless result every time. The secret is to perfectly toast the noodles and nuts, and to add the dressing just before serving.

Step 1: Toast the Crunchy Toppings

The signature “crunch” is what makes this salad so special, so this step is essential! Toasting the ramen and nuts elevates them from basic ingredients into something wonderfully fragrant, flavourful, and irresistibly crisp.

1. Preheat your oven to 180°C (160°C Fan/Gas Mark 4).
2. On a large baking tray, spread the broken ramen noodle pieces, slivered almonds, and sunflower seeds in a single, even layer.
3. Bake for 8–10 minutes, tossing halfway through, until they are golden brown and fragrant. Keep a close eye on them, as nuts can burn quickly!
4. Remove from the oven and set aside to cool completely. Once cool, you can toss them with the sesame seeds.

Step 2: Prepare the Vibrant Vegetable Base

As the crunchy elements are toasting and cooling, you can turn your attention to the fresh salad base. The bright hues of the cabbage, carrots, and spring onions make this dish a feast for the eyes as well as the palate. If you enjoy recipes that celebrate fresh produce, you may also appreciate this Tangy and Refreshing Green Papaya Salad Recipe (Som Tam).

1. In a very large mixing bowl, combine the finely shredded cabbage, julienned carrots, and thinly sliced spring onions.
2. If you’re using fresh coriander, add it to the bowl as well.
3. Toss everything together gently to ensure all the vegetables are evenly distributed. This colourful mix is the fresh, crisp heart of your salad.

Step 3: Whisk Up the Zesty Sesame Ginger Dressing

No remarkable salad is complete without an exceptional dressing, and this one truly delivers. Our sesame ginger dressing strikes a beautiful equilibrium between sweet, savoury, and tangy notes, harmonising all the salad’s components.

1. In a small bowl or a glass jar with a tight-fitting lid, combine the olive oil, rice wine vinegar, sugar (or honey), soy sauce, and toasted sesame oil.
2. Add the minced garlic and grated ginger.
3. Whisk vigorously or shake the jar until the sugar has dissolved and the dressing is well emulsified (creamy and combined).
4. Have a little taste and adjust if necessary. You might prefer it a little sweeter, or perhaps with a touch more ginger.

Step 4: Combine and Serve

This is the final, wonderful moment where everything comes together. For the best possible texture, we suggest combining all the elements right before you intend to serve the salad.

1. Pour about two-thirds of the dressing over the vegetable mixture and toss well to coat.
2. Add the cooled, toasted ramen noodle and nut mixture to the bowl.
3. Toss everything together one last time. Add more dressing if you feel it needs it.
4. Serve immediately for the ultimate crunchy experience.

Expert Tips for Salad Success

Having prepared this salad on numerous occasions, we’ve gathered some helpful tips and tricks to make it even more spectacular. From clever shortcuts to tasty variations, these pointers will help you master your ramen noodle salad.

Customisation is Key

This recipe serves as a fantastic foundation. Consider the vegetable base a form of ramen coleslaw with almonds that you can easily adapt to your liking. Here are some of our preferred additions:

• Add Protein: Shredded rotisserie chicken, grilled prawns, or crispy tofu make this a more substantial main course.
• Bring in Some Fruit: A can of drained mandarin orange segments adds a burst of juicy sweetness that pairs beautifully with the ginger dressing.
• Boost the Veggies: Feel free to add other crunchy vegetables like thinly sliced red bell peppers, edamame beans, or snow peas.

For those who appreciate this type of recipe, our Crunchy Asian Chicken Salad with Peanut Dressing is another excellent choice, boasting a similarly pleasing texture.

Make-Ahead Magic for a Perfect Potluck Dish

This recipe makes for the perfect potluck crunchy noodle salad, primarily because it’s so easy to transport. The key is to store the three main elements separately until you’re ready to serve.

• The Veggies: The chopped vegetable base can be prepared up to 24 hours in advance and stored in an airtight container in the fridge.
• The Dressing: The dressing can be made up to a week ahead of time. Just give it a good shake before using it.
• The Crunch: The toasted noodle and nut mixture will stay crunchy for several days in an airtight container at room temperature.

Once you arrive at your destination, just mix everything together in a large bowl, give it a good toss, and it’s ready to serve. Your fellow guests will be so impressed by your fresh and crunchy creation!

The Ultimate Cold Noodle Salad Recipe

The wonderfully refreshing nature of this dish is what makes it the quintessential cold noodle salad recipe for warmer days. It is served chilled, offering a delightful coolness when it’s hot outside. The uncooked ramen noodles soak up just enough dressing to become flavourful without losing their bite, creating a unique texture quite different from salads made with cooked noodles. Beyond adding to the crunch, the sesame seeds in this recipe also come with notable health benefits, as detailed by health resources like Healthline. It’s a dish that manages to feel both satisfying and wonderfully light, securing its place as a summer staple for us.

FAQ

Your New Favourite Summer Salad Awaits

We are quite certain that after making this recipe just once, it will become a firm favourite in your summer repertoire. Our Crunchy Summer Ramen Noodle Salad is more than just food; it’s an ode to texture, flavour, and the simple pleasure of sharing a wonderful meal with those you care about. It’s adaptable, easy to make, and utterly delicious.

So, on the next occasion you need to bring a dish to a get-together or simply wish to brighten up your lunch, we truly hope you’ll give this recipe a try. We would love to hear how it turns out for you! Did you add your own twist? Was it a hit with your guests? Please leave a comment below to share your thoughts. We always enjoy hearing from our readers!

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Prep: 10 mins
Cook: 10 mins
Serves: 4

Ingredients

• 100g uncooked instant ramen noodles, broken into small pieces
• 75g slivered almonds
• 50g sunflower seeds
• 1 tbsp sesame seeds
• 1 medium head of green cabbage (about 800g), finely shredded
• 2 large carrots, peeled and julienned
• 6 spring onions, thinly sliced
• A large handful of fresh coriander, roughly chopped (optional)
• 120ml olive oil
• 80ml rice wine vinegar
• 75g caster sugar or honey
• 2 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 inch piece of fresh ginger, grated

Instructions

1. Preheat oven to 180°C (160°C Fan). Spread the broken ramen, almonds, and sunflower seeds on a baking tray. Bake for 8–10 minutes until golden brown and fragrant. Set aside to cool completely, then toss with sesame seeds.
2. In a large bowl, combine the shredded cabbage, julienned carrots, sliced spring onions, and optional coriander.
3. To make the dressing, whisk together the olive oil, rice wine vinegar, sugar (or honey), soy sauce, toasted sesame oil, minced garlic, and grated ginger in a small bowl or jar until well combined.
4. Just before serving, pour about two-thirds of the dressing over the vegetable mixture and toss to coat. Add the cooled, toasted ramen and nut mixture, toss again, and serve immediately for the best crunch.

Nutrition (approx. per serving): Calories: 750 kcal, Carbs: 56 g, Protein: 11 g, Fat: 50 g