Best 6 Crunchy Ramen Salad Recipes

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In the realm of culinary creativity, where flavors dance and textures collide, "crunchy ramen salad" emerges as a tantalizing fusion of crispy ramen noodles, vibrant vegetables, and tangy dressings. This vibrant dish is a symphony of contrasting elements - the satisfying crunch of ramen, the crispness of fresh vegetables, and the burst of flavors brought together by a delectable array of dressings. Whether you're seeking a light and refreshing lunch option, a delightful side dish, or an innovative potluck contribution, this article will guide you through the culinary landscape of "crunchy ramen salad", empowering you to craft a dish that tantalizes your taste buds and leaves your palate craving for more.

Here are our top 6 tried and tested recipes!

CRUNCHY RAMEN SALAD



Crunchy Ramen Salad image

For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 10

1 tablespoon plus 1/2 cup olive oil, divided
1/2 cup slivered almonds
1/2 cup sunflower kernels
2 packages (14 ounces each) coleslaw mix
12 green onions, chopped (about 1-1/2 cups)
1 medium sweet red pepper, chopped
1/3 cup cider vinegar
1/4 cup sugar
1/8 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES



Oriental Chicken Salad with Crunchy Ramen Noodles image

This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!

Provided by -Tulip-

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onion, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds
2 packages Top Ramen noodles or 2 packages other ramen-type soup
3 tablespoons oil
3/4 cup vegetable oil or 3/4 cup canola oil
4 1/2 tablespoons seasoned rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Prepare dressing and set aside.
  • Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
  • Once noodles have begun to slightly brown, add slivered almonds.
  • If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
  • Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
  • Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
  • Add the ramen/almond mixture and stir well.
  • Add dressing and stir to coat.
  • I generally prepare the dressing right before serving.
  • If it sits in the refrigerator too long, it gets very thick and won't remix well.
  • Also, this amount of dressing is just the right amount to give the salad a good coating.
  • If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
  • If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

CRUNCHY RAMEN-BOK CHOY SALAD



Crunchy Ramen-Bok Choy Salad image

A nice alternative to the usual summer grill accompaniments of potato or macaroni salad with the added benefit of no mayo! Tasty with a surprising crunch. Very addictive.

Provided by LifeLearner

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 10

3 (3 ounce) packages package ramen noodles (flavor packet saved for another use) broken into pieces
½ cup sunflower seeds
½ cup slivered almonds
¼ cup butter, melted
½ cup white sugar
½ cup vegetable oil
¼ cup red wine vinegar
3 tablespoons soy sauce
1 head bok choy, chopped
½ sweet onion, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
  • Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
  • Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
  • Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

Nutrition Facts : Calories 234 calories, Carbohydrate 14.2 g, Cholesterol 10.2 mg, Fat 19.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.2 g, Sodium 352.7 mg, Sugar 9.4 g

ORIENTAL CRUNCHY RAMEN SALAD



Oriental Crunchy Ramen Salad image

Make and share this Oriental Crunchy Ramen Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Greens

Time 30m

Yield 15 serving(s)

Number Of Ingredients 7

1 head iceberg lettuce, shredded
6 green onions, chopped
1 (3 ounce) package ramen noodles
1/4 cup oil
1/4 cup vinegar
2 tablespoons sugar
4 -5 drops sesame oil

Steps:

  • Crunch up ramen noodles inside unopened bag.
  • Put ramen noodles into frying pan that has been sprayed with nonstick cooking spray.
  • Cook over low heat, stirring constantly, until golden brown.
  • Put lettuce and green onions in large bowl.
  • Mix up dressing ingredients and toss with lettuce mixture.
  • Add ramen noodles just before serving.

Nutrition Facts : Calories 79.7, Fat 5.6, SaturatedFat 1.1, Sodium 120.1, Carbohydrate 6.8, Fiber 0.7, Sugar 2.6, Protein 1

CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER) RECIPE - (4.5/5)



Crunchy Asian Ramen Noodle Salad (a.k.a. Basically the Best Potluck Salad EVER) Recipe - (4.5/5) image

Provided by á-46334

Number Of Ingredients 16

Salad Ingredients:
1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)
Asian Honey Vinaigrette
2/3 cup vegetable oil (or any cooking oil)
1/3 cup honey (or agave, to make this vegan)
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper

Steps:

  • To Make The Salad: (Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.) Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined. Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!) To Make The Vinaigrette: Whisk all ingredients together until combined.

TOSSED SALAD WITH CRUNCHY RAMEN NOODLE TOPPING



Tossed Salad with Crunchy Ramen Noodle Topping image

Ramen noodles and almonds provide the crunch for this classic tossed salad.

Provided by cindy sandberg

Categories     Lettuce Salads

Time 20m

Number Of Ingredients 7

1 pkg ramen noodles, any flavor
1 c slivered almonds or chopped walnuts
1/4 c butter
6 c torn saldad greens-iceberg, romaine, spinach, or any combination
3 c broccoli florets
1 c halved cherry tomatoes
1/2 c italian salad dressing

Steps:

  • 1. Break noodles in small pieces(discard seasoning packet.) Saute noodles and nuts in butter for 5-6 min. over med. heat until lightly browned.
  • 2. Place greens, broccoli,and tomatoes in salad bowl. Toss in noodle/nut combination and dressing.

Tips:

  • Choose the right ramen noodles: For the best texture, use a firm, chewy ramen noodle such as Hakubaku brand, Maruchan Seimen brand or Sun Noodle brand. Avoid using instant ramen noodles, as they are too soft and will not hold up well in the salad.
  • Cook the noodles al dente: Be sure to cook the ramen noodles according to the package directions, but cook them for a minute or two less than the recommended time so that they remain slightly firm.
  • Rinse the noodles thoroughly: After cooking the noodles, rinse them immediately with cold water to stop the cooking process and prevent them from becoming mushy.
  • Add a variety of vegetables: This salad is a great way to use up leftover vegetables. Some good options include shredded carrots, snap peas, broccoli florets, and bell peppers.
  • Use a flavorful dressing: The dressing is what really makes this salad sing. Use a dressing that is both sweet and tangy, such as a honey-ginger dressing or a sesame-soy dressing.
  • Top with crunchy toppings: Crunchy toppings add a nice contrast to the soft noodles and vegetables. Some good options include chopped peanuts, toasted sesame seeds, or crispy wonton strips.

Conclusion:

Crunchy ramen salad is a delicious and easy-to-make salad that is perfect for a quick lunch or dinner. It is packed with flavor and texture, and it is sure to please everyone at the table. So next time you are looking for a new salad recipe, give this one a try!

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