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This crunchy ramen salad adds a tasty kick to any dinner and it's my favorite option for gatherings or fast meals. The fresh coleslaw and crunchy toasted almonds work perfectly with the sweet-tangy honey mix while the ramen gives that awesome crunch everybody craves.
When I first took this salad to my buddy's outdoor party it was gone within minutes and everyone wanted to know how to make it. Now I always keep some ramen packs handy just for whipping this up.
- Coleslaw mix: gives you that nice crunch and pretty colors grab the freshest bags you can find
- Dry ramen noodles: add that fun crunch pick whatever brand you like and toss out the flavor packet
- Matchstick carrots: bring natural sweetness and bright orange color already cut ones save you time
- Sliced green onions: add a light savory taste go for ones with bright green tops and firm bottoms
- Slivered almonds: give a warm nutty flavor always brown them first for better taste
- Olive oil: makes the dressing smooth extra virgin tastes best here
- Rice vinegar: adds tang and zip to the mix try the seasoned kind for a touch of sweetness
- Honey: cuts the sour taste with just enough sweetness runny honey works best
- Minced garlic: gives a nice flavor pop freshly chopped works way better than jarred
- Minced ginger: adds a nice spicy kick fresh is much better than powdered
- Sesame oil: makes everything smell amazing you only need a tiny bit use toasted if you can find it
- Salt and pepper: pull all the flavors together always try it before adding more
Easy Making Steps
- Mix Up Your Dressing:
- Put your olive oil rice vinegar honey chopped garlic ginger and sesame oil in a jar with a good lid. Shake it hard till everything comes together and looks a bit thick. Give it a try and throw in salt and pepper how you like it. You'll get a zingy tasty sauce that sticks to everything nicely.
- Brown Your Almonds:
- Put your slivered almonds in a plain pan over medium heat. Keep moving them around until they look golden and smell nutty about four to five minutes. Take them off right away since they burn quickly. Getting them toasty makes them taste so much better.
- Get Your Veggies Ready:
- Throw your coleslaw mix carrots and green onions in a big bowl. Mix them gently with your fingers or a couple spoons so everything gets mixed up evenly and looks pretty.
- Crunch Up The Noodles:
- Take your raw ramen packs and break them up into small bits. Sprinkle them over your veggie mix for that awesome crunch in every bite.
- Toss Everything Together:
- Add your warm almonds to the bowl. Pour your freshly shaken dressing all over. Use some tongs to turn everything over gently but good so all parts get coated with the dressing and everything's mixed in nicely. Serve it right away for the best crunch.
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I love browning the almonds most because the whole kitchen smells amazing and lets everyone know something good's coming. One time when making this with my kids they had so much fun breaking up the ramen that now we can't have a cookout without doing it together.
Storage Tips
Want to make it ahead? Just mix your veggies almonds and noodles in a sealed container and keep the dressing separate. Only add the dressing right before you eat to keep everything crunchy. If you've already mixed it all it'll stay good in the fridge for a day but the noodles will get softer. I usually make extra dressing so I've got some ready for quick salads during the week.
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Ingredient Swaps
Got nut allergies? Try roasted sunflower seeds instead of almonds. You can also use Napa cabbage in place of bagged coleslaw for more Asian flavor. If you're out of rice vinegar white wine vinegar works too though it's a bit stronger. No honey? I've often grabbed agave or maple syrup and nobody noticed the difference.
Serving Ideas
This crunchy ramen salad goes great with BBQ chicken burgers or pulled pork. It's also perfect for a light meal just toss in some grilled shrimp or leftover chicken for extra protein. Sometimes I add edamame or green peas for more color and everyone always comments on how good it looks.
Cultural and Historical Context
This ramen salad is a favorite American party dish with flavors borrowed from East Asian cooking. When instant ramen came from Japan people in America started using the dry noodles for crunch in salads back in the 80s. Now it's a fun classic mixing easy pantry stuff with tasty homemade dressings.
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Frequently Asked Questions
- → What’s the key to keeping noodles crisp?
Don’t combine noodles and dressing until you’re ready to eat. That way, the noodles stay crunchy and don’t soak up the liquid.
- → Can this be made in advance?
Sure, chop veggies and mix the dressing ahead. Keep them separate and toss everything together just before serving for peak freshness.
- → What else can I toss in?
Standard coleslaw mix, carrot sticks, and green onions are a hit, but feel free to substitute in snap peas or purple cabbage for variety.
- → Do I need to cook the ramen noodles?
Not at all! Just smash the dry noodles into bite-size pieces. They’re all about that crunch in this salad.
- → What other nuts work well here?
If you’re out of almonds, peanuts, sunflower seeds, or toasted cashews are crunchy, yummy alternatives.