Is there anything better than a vibrant, crunchy salad on a warm day? I have a soft spot for Asian Ramen Salad, and I just can’t resist sharing it with you! This salad brings back so many good memories of summer cookouts and potluck parties with friends. I remember the first time I made it—I had a few packages of instant ramen lying around and a fridge full of colorful veggies. It turned out to be a hit, and now it’s my go-to dish for any gathering. Plus, who can resist the satisfying crunch and delightful flavors?
What makes this salad special? It’s not just the ramen noodles but the zesty dressing that ties it all together. With fresh veggies mingling with the savory dressing, you have a delightful combo that feels both hearty and refreshing. Perfect for a light lunch, a side dish, or a snack, this salad is super versatile. Whether you’re meal prepping for the week or bringing a dish to a party, this recipe is sure to please!
What’s in Asian Ramen Salad?
Instant Ramen Noodles: These are the stars of the show! I always opt for the classic instant ramen packs, just remember to ditch those seasoning packets. We’re creating a flavor explosion with our zesty dressing instead!
Purple Cabbage: This beautiful cabbage adds not only a lovely crunch but a pop of color to your salad. Packed with vitamins and antioxidants, it’s a fantastic addition.
Carrots: Sweet, crisp julienned carrots bring a hint of sweetness and a delightful texture. They’re also an excellent source of beta-carotene!
Red Bell Pepper: These vibrant peppers offer a satisfying crispness and a burst of vitamin C. I love that they add a lovely contrast in both color and flavor.
Green Onions: These guys add a mild onion flavor that enhances the overall taste of the salad. Plus, their brilliant green color is just so appealing.
Roasted Peanuts: They add a fantastic crunch and nutty flavor that complements the fresh veggies perfectly. Don’t skip these! If you’re feeling adventurous, you could even toss in some chopped cashews or almonds for a bit of variety.
Sesame Seeds: While optional, these little seeds add a subtle nutty flavor and are perfect for garnish. I think they’re a must if you want to impress your guests!
Cilantro: Fresh cilantro gives this salad an aromatic freshness. If you’re not a fan of cilantro, feel free to leave it out—no hard feelings here!
Is Asian Ramen Salad Good for You?
Oh, absolutely! This salad is packed with good-for-you ingredients that can enhance your overall health.
Purple Cabbage: It’s rich in antioxidants and helps boost immunity. Plus, it’s low in calories, making it a great choice for a weight-conscious meal!
Carrots: Full of fiber and vitamins, especially vitamin A, carrots are excellent for your skin and eyesight.
Red Bell Peppers: These beauties are among the highest in vitamin C, aiding in iron absorption and keeping your skin healthy.
Peanuts: They are not only tasty but also a great source of protein and healthy fats. Just be cautious if you’re allergic, of course!
On the flip side, if you’re watching your sodium intake, keep in mind the soy sauce. Opt for low-sodium versions if you want to keep things health-conscious.
Ingredients List
– 2 packs of instant ramen noodles (discard seasoning packets)
– 2 cups purple cabbage, shredded
– 1 cup carrots, julienned
– 1 cup red bell pepper, thinly sliced
– 1/2 cup green onions, sliced
– 1/2 cup roasted peanuts, chopped
– 1/4 cup sesame seeds (optional)
– 1/4 cup fresh cilantro, chopped (optional)
For the Dressing:
– 1/4 cup soy sauce
– 3 tablespoons rice vinegar
– 2 tablespoons sesame oil
– 2 tablespoons honey or maple syrup
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 1 clove garlic, minced
– Salt and pepper to taste
This recipe serves about 4-6 people, depending on how much everyone loves salad (but I won’t blame you if you want to keep it all to yourself!).
How to Make Asian Ramen Salad?
1. Bring a pot of water to a boil and cook the instant ramen noodles according to the package instructions. Once done, drain and rinse them under cold water to cool off. Set them aside.
2. Grab a large bowl and toss in the shredded purple cabbage, julienned carrots, sliced red bell pepper, sliced green onions, and, if you’re feeling fresh, the chopped cilantro.
3. In another bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), lime juice, grated ginger, minced garlic, and a sprinkle of salt and pepper to create that zingy dressing.
4. Add the cooled ramen noodles to the colorful veggie mix. Pour the dressing over the top and get ready to toss!
5. Gently mix everything together until all the noodles and veggies are coated in that delicious dressing.
6. Stir in the crunchy roasted peanuts and the sesame seeds (if you chose to use them).
7. Give it a taste and adjust the seasoning if you think it needs a bit more love. Chill it in the fridge or serve it at room temperature—it’s delicious either way!
Crunch Time: Tips and Variations!
– For an extra kick, you can add sliced jalapeños or a dash of sriracha to the dressing! Spice lovers, unite!
– If you prefer a protein boost, consider adding grilled chicken, tofu, or shrimp for a full meal option.
– This salad is super forgiving; feel free to swap out veggies based on what you have on hand—cucumbers, snap peas, or even edamame would be fantastic additions.
– Leftovers? This salad keeps well in the fridge for a couple of days, but if you’re preparing it for later, I would suggest adding the peanuts just before serving for that perfect crunch!
If you haven’t tried making Asian Ramen Salad yet, what are you waiting for? It’s a fun, tasty, and colorful dish that’s perfect for any occasion. I can’t wait for you to experience all those delightful flavors and textures! Once you make it, please share your thoughts—I love hearing how my friends enjoy it! Happy cooking!
