A Delicious Fusion of Flavors and Textures
This delectable noodle salad is a delightful blend of instant ramen noodles, coleslaw veggies, toasted almonds, and a lip-smacking garlic teriyaki dressing. It’s a quick and easy recipe that will win your heart and taste buds.
So, here’s the idea: I have this incredibly delicious teriyaki sauce that I always use as a chicken marinade. But one day, while enjoying a bowl of ramen for lunch, it hit me like a revelation—why not create a ramen noodle salad?
And boy, was it a fantastic idea! Instant ramen is not only budget-friendly but also adds a unique twist compared to traditional pasta or egg noodles. And when mixed with my signature teriyaki sauce, it becomes a symphony of sweet and savory flavors that are simply irresistible.
Of course, no salad is complete without a generous helping of fresh veggies. In this recipe, we use a convenient pre-shredded cabbage blend typically used for coleslaw. It’s a hassle-free way to add a nutritious and crunchy element to the dish.
This salad is not only perfect as a standalone dish but also pairs beautifully as a side with grilled chicken or can elevate a simple cold sandwich to a fancy and satisfying luncheon.
If you’ve only used instant ramen noodles for hot soups, get ready for a delightful surprise! Let’s dive into the recipe and discover a whole new world of flavors.
Ingredients
For the dressing:
- Soy Sauce: Regular soy sauce works perfectly, but you can also use tamari or low-sodium soy sauce for a lighter touch.
- White Granulated Sugar: The sweetness of plain sugar beautifully balances the saltiness of the soy sauce.
- Rice Wine Vinegar: Tangy and lively, rice wine vinegar complements the other flavors in the dressing.
- Garlic: This aromatic ingredient is essential for infusing the dressing with its rich flavors.
- Safflower Oil: Light and delicate, safflower oil provides a smooth texture and healthy fats. Feel free to use any neutral-flavored cooking oil.
- Sesame Oil: With its nutty aroma and taste, sesame oil adds depth and richness to the salad dressing.
For the salad:
- Ramen Noodles: Those curly and inexpensive instant ramen noodles, such as Maruchan or Top Ramen, work perfectly here.
- Coleslaw Mix: Opt for a pre-shredded coleslaw mix, which typically includes green cabbage and carrots.
- Green Onions: Also known as scallions, these mild-flavored onions bring a hint of freshness.
- Slivered Almonds: Toasted slivered almonds add a delightful crunch. You can toast them for 3 to 5 minutes in a small skillet for extra flavor.
Please refer to the recipe card for precise quantities.
Step-by-Step Instructions for Ramen Noodle Salad
Making the Dressing:
- In a small saucepan, combine the soy sauce, sugar, rice wine vinegar, and garlic. Bring it to a boil while stirring constantly. Reduce the heat and let it simmer for 3 minutes. Remove from heat and allow it to cool.
- Strain the soy sauce mixture into a small jar. Add the safflower and sesame oils, then shake well to create a harmonious blend. Set it aside.
Making the Salad:
- Cook the ramen noodles as per the package instructions, but skip the seasoning packet. Drain the noodles, rinse them with cold water to cool them down, and drain again.
- In a large bowl, combine the coleslaw mix, cooled ramen noodles, sliced green onions, and toasted slivered almonds.
- Pour the dressing over the salad and gently mix everything together using tongs or a large spoon.
My Top Tips
- Using fresh and vibrant veggies will elevate the salad further.
- Be careful not to overcook the ramen noodles. Follow the package instructions precisely, immediately drain, and cool them in ice water to maintain their firm and springy texture.
- For the best flavor infusion, I recommend making this salad a few hours ahead of serving, allowing the dressing to meld with the noodles and veggies.
Substitutions & Variations
- Substitute Ginger Root: If you’re not a fan of garlic, feel free to substitute it with a 1-inch piece of peeled and crushed ginger root.
- Add Red Cabbage: Alongside the shredded green cabbage and carrots from the coleslaw mix, you can also add small slices of red cabbage for an appealing pop of color.
- Add Bean Sprouts: Just before serving, toss in up to 1 cup of mung bean sprouts for an additional textural element. They provide a delicious boost of protein and fiber.
- Add Shredded Brussels Sprouts: For those who enjoy the distinct flavor of Brussels sprouts, you can incorporate shredded sprouts into the salad or even substitute them for a portion of the coleslaw mix.
Make-Ahead and Storage
This salad tastes even better the day after preparation!
You can store it in a sealed container in the refrigerator for up to 5 days. Glass containers are ideal, but plastic works just as well.
More Great Ideas for Salads
- Corn Salad
- Italian Marinated Shrimp
- Southern Macaroni Salad
- German Potato Salad
- Green Goddess Pasta Salad
📖 Recipe
Prepare this delicious Cold Ramen Noodle Salad by visiting Family Cuisine for the full recipe.
