Top Ramen Salad Recipe

Instant ramen noodles: Discard the seasoning packets and use the noodles for a crunchy base.

Shredded cabbage: Adds a crisp texture and fresh flavor.

Shredded carrots: Provides sweetness and a vibrant color.

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

Toasted sliced almonds: Gives a nutty crunch to the salad.

Sunflower seeds: Adds a bit of extra crunch and a subtle nutty flavor.

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

Rice vinegar: Adds a tangy flavor to the dressing.

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

Honey: Adds a touch of sweetness to balance the dressing.

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

When preparing the ramen noodles, ensure they are cooked al dente to maintain a slight firmness, which adds a pleasant texture to the salad. After cooking, rinse the noodles under cold water to stop the cooking process and prevent them from becoming mushy. This step also helps to cool the noodles quickly, making them ready to mix with the vegetables and dressing.

• instant ramen noodles - Substitute with rice noodles: Rice noodles provide a similar texture and are a gluten-free alternative.

• shredded cabbage - Substitute with shredded kale: Kale offers a similar crunch and is packed with nutrients.

• shredded carrots - Substitute with shredded zucchini: Zucchini has a similar texture and adds a mild flavor.

• chopped green onions - Substitute with chopped chives: Chives provide a similar onion-like flavor with a slightly milder taste.

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

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds provide a similar texture and are equally nutritious.

• 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 has a similar acidity and a slightly fruity flavor.

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

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness with a slightly different flavor profile.

• sesame oil - Substitute with toasted walnut oil: Toasted walnut oil offers a similar nutty flavor and aroma.

• To store your Top Ramen Salad, place it in an airtight container. This will help maintain the freshness of the shredded cabbage, shredded carrots, and chopped green onions.
• Refrigerate the salad immediately after preparation. It can be kept in the fridge for up to 2 days. Beyond this period, the ramen noodles may become too soggy, and the vegetables might lose their crunch.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This will prevent the noodles and vegetables from absorbing too much moisture and becoming mushy. Simply mix the dressing with the salad just before serving.
• For freezing, it’s best to avoid freezing the entire salad as the texture of the vegetables and noodles can be compromised. However, you can prepare and freeze the dressing separately. Pour the olive oil, rice vinegar, soy sauce, honey, and sesame oil mixture into a freezer-safe container or a zip-lock bag. Thaw it in the refrigerator overnight before using.
• If you have leftover toasted sliced almonds and sunflower seeds, store them in an airtight container at room temperature. They can be added to the salad just before serving to retain their crunchiness.
• When ready to serve after refrigeration, give the salad a good toss to redistribute the dressing and ensure all ingredients are well-coated. This will revive the flavors and make your Top Ramen Salad taste as fresh as when it was first made.

• For a quick and easy method, use a microwave. Place the Top Ramen Salad in a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Toss in the Top Ramen Salad and stir frequently for about 3-5 minutes until warmed through.
• For a more gentle reheating, use a steamer. Place the Top Ramen Salad in a heatproof bowl and set it in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until heated through.
• If you have an air fryer, preheat it to 350°F (175°C). Spread the Top Ramen Salad in an even layer in the air fryer basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

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

• Colander: Used to drain the cooked ramen noodles.

• Large mixing bowl: Used to combine shredded cabbage, shredded carrots, chopped green onions, toasted almonds, and sunflower seeds.

• Small bowl: Used to whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil to make the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Measuring cups: Used to measure out the shredded cabbage, shredded carrots, chopped green onions, toasted almonds, sunflower seeds, olive oil, and rice vinegar.

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

• Knife: Used to chop the green onions.

• Cutting board: Used as a surface for chopping the green onions.

• Tongs or salad servers: Used to toss the salad and combine all ingredients evenly.

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

Use a food processor: Quickly chop green onions and other ingredients using a food processor.

Toast in bulk: Toast almonds and sunflower seeds in advance and store them for future use.

Quick-cook noodles: Use the microwave to cook ramen noodles faster.

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