Top Ramen Salad Recipe

Top ramen noodles: These are the base of the salad, providing a chewy texture and absorbing the flavors of the dressing.

Shredded cabbage: Adds a fresh and crunchy element to the salad.

Shredded carrots: Provides a sweet and crisp contrast to the other ingredients.

Toasted sliced almonds: Adds a nutty flavor and crunchy texture.

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

Olive oil: Forms the base of the dressing, adding a smooth and rich texture.

Rice vinegar: Adds a tangy and slightly sweet flavor to the dressing.

Soy sauce: Provides a salty and umami-rich taste to the dressing.

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

Sesame oil: Adds a deep, nutty aroma and flavor to the dressing.

To enhance the flavor and texture of your Top Ramen Salad, try lightly toasting the ramen noodles in a dry skillet over medium heat until they turn golden brown before cooking them. This adds a delightful crunch and a nutty flavor that complements the toasted almonds and sesame oil in the salad.

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

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

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

• toasted sliced almonds - Substitute with toasted sunflower seeds: Toasted sunflower seeds provide a similar crunch and are nut-free.

• chopped green onions - Substitute with chopped chives: Chopped chives offer a similar mild onion flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor with added health benefits.

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

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and is a vegan alternative.

• sesame oil - Substitute with toasted walnut oil: Toasted walnut oil offers a similar nutty flavor and is a good alternative for those with sesame allergies.

• To keep your Top Ramen Salad fresh, store it in an airtight container. This will help maintain the crispness of the shredded cabbage and carrots.
• Place the salad in the refrigerator if you plan to consume it within 2 days. The cool environment will preserve the flavors and textures of the vegetables and toasted almonds.
• If you need to store the salad for longer, consider keeping the dressing separate. Combine the olive oil, rice vinegar, soy sauce, honey, and sesame oil in a small jar and refrigerate. Add the dressing to the salad just before serving to avoid soggy noodles.
• For freezing, note that the texture of the ramen noodles and vegetables may change. If you must freeze, place the salad in a freezer-safe container, leaving some space at the top for expansion.
• To thaw, transfer the salad from the freezer to the refrigerator and let it defrost overnight. For best results, add a fresh batch of toasted almonds and green onions after thawing to restore some crunch.
• When ready to serve, give the salad a good toss to redistribute the dressing and ensure all ingredients are well-coated.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Toss in the leftover Top Ramen Salad and stir gently for 3-5 minutes until warmed through.
  4. Serve immediately for a warm twist on the salad.

• Microwave Method:

  1. Place the leftover Top Ramen Salad in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Top Ramen Salad evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through to ensure even heating.
  5. Remove from the oven and serve warm.

• Steamer Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Top Ramen Salad in the steamer basket.
  3. Cover and steam for 5-7 minutes until heated through.
  4. Transfer to a serving dish and enjoy.

• Sauté Method:

  1. Heat a large sauté pan over medium-high heat.
  2. Add a small amount of sesame oil to the pan.
  3. Add the Top Ramen Salad and sauté for 3-4 minutes, stirring frequently.
  4. Serve immediately for a slightly crispy texture.

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

• Colander: used to drain the cooked ramen noodles.

• Large mixing bowl: used to combine the shredded cabbage, shredded carrots, toasted almonds, and chopped green onions.

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

• Whisk: used to mix the dressing ingredients thoroughly.

• Knife: used to chop the green onions.

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

• Measuring cups: used to measure the shredded cabbage, shredded carrots, toasted almonds, and chopped green onions.

• Measuring spoons: used to measure the olive oil, rice vinegar, soy sauce, honey, and sesame oil.

• Tongs: used to toss the salad ingredients together with the dressing.

• Serving bowl: used to serve the salad immediately or refrigerate it before serving.

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

Use pre-toasted almonds: Purchase toasted sliced almonds to skip the toasting step.

Quick-cool noodles: After cooking the ramen noodles, rinse them under cold water to cool them quickly.

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

Batch prep: Double the recipe and store leftovers for a quick meal later.