Print

Crunchy Ramen Noodle Pasta Salad with Easy Sesame Vinaigrette

crunchy ramen noodle pasta salad - featured image
Print Recipe

This Crunchy Ramen Noodle Pasta Salad is a crowd-pleasing potluck favorite with toasted ramen, crisp cabbage, and a tangy-sweet sesame vinaigrette. It comes together in under 20 minutes and stays crunchy even after sitting out.

Ingredients

Scale
  • 2 packages ramen noodles (discard seasoning packets)
  • 1/4 cup slivered almonds
  • 1/4 cup sunflower seeds
  • 1 small head green cabbage (about 4 cups shredded)
  • 3 green onions, sliced thin
  • 1/2 cup vegetable oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon black pepper

Instructions

  1. Toast the ramen noodles: Break each block of ramen into small pieces (about quarter-sized). Heat a large skillet over medium heat and add the broken ramen pieces. Stir frequently for 4-5 minutes until light golden brown and nutty. Watch carefully to avoid burning.
  2. Toast the almonds and sunflower seeds: In the same skillet, add slivered almonds and sunflower seeds. Toast over medium heat for 2-3 minutes, stirring constantly, until almonds are golden and fragrant. Remove from pan immediately.
  3. Shred the cabbage: Cut the head of cabbage in half through the core, remove the core, and slice into thin ribbons (about 1/4 inch thick). Aim for about 4 cups total.
  4. Slice the green onions: Cut off root ends and dark green tops (reserve for garnish). Slice remaining white and light green parts into thin rings.
  5. Make the dressing: In a small jar or bowl, combine 1/2 cup vegetable oil, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 1 minced garlic clove, and 1/2 teaspoon black pepper. Shake or whisk vigorously for about 30 seconds until combined and slightly thickened.
  6. Taste the dressing: Adjust sweetness or tanginess to preference—add more honey if too sharp, more vinegar if too sweet.
  7. Assemble the salad: In a large mixing bowl, combine shredded cabbage, sliced green onions, toasted almonds, and sunflower seeds. Pour about three-quarters of the dressing over the top and toss well with tongs or clean hands.
  8. Add the toasted ramen: Add toasted ramen pieces to the bowl and pour remaining dressing over them. Toss gently to combine without crushing the ramen too much.
  9. Let it sit: Allow the salad to rest at room temperature for 10-15 minutes before serving to let flavors meld.
  10. Garnish and serve: Sprinkle reserved dark green onion tops over the top for color. Serve immediately or within an hour for maximum crunch.

Notes

Toast ramen right before serving for maximum crunch. Don’t overdress the salad—start with three-quarters of the dressing and add more if needed. Let the salad sit for 10-15 minutes before serving to allow flavors to meld. For a vegan version, substitute honey with maple syrup. For gluten-free, use gluten-free ramen and tamari instead of soy sauce.

Nutrition

Keywords: ramen noodle salad, crunchy ramen salad, sesame vinaigrette, potluck salad, easy pasta salad

Find it online: https://lucastable.com/crunchy-ramen-noodle-pasta-salad-with-easy-sesame-vinaigrette/