Introduction
Oh, friends, do you ever get that craving for something that’s both delightfully crunchy and perfectly sweet and tangy? Something that brings back a little taste of childhood potlucks or those summer barbecues where everyone fights over the last serving? Well, I’ve got just the recipe for you! This Easy and Crunchy Ramen Noodle Salad is a total game-changer. It’s ridiculously simple to whip up, and the texture combination is just chef’s kiss.
Why You’ll Love This Recipe
- Super Fast: Seriously, you can have this on the table in under 15 minutes.
- Effortlessly Easy: No fancy techniques here, just mixing and tossing!
- Perfectly Giftable: Make a big batch and divide it into cute jars for neighbors or friends.
- Always a Crowd-Pleaser: From picky eaters to gourmet foodies, everyone adores this salad.
Ingredients
Gather ’round, kitchen crew! Here’s what you’ll need to create this magic:
- 24 ounces broccoli slaw: This is your base! You can usually find this pre-shredded in the produce section, saving you tons of chopping time.
- 12 ounces chicken flavor ramen noodles, uncooked and broken up: Yes, the ramen noodles! But we’re using them uncooked for that incredible crunch. Just snap them into smaller pieces before you start.
- 1 cup craisins: These little dried cranberries add a pop of sweetness and a lovely chewiness that’s just delightful.
- ½ cup sunflower seeds: For an extra nutty crunch and a healthy boost.
- 3 tablespoons sesame seeds: These tiny seeds bring a beautiful toasty flavor and look so pretty sprinkled throughout.
- ¼ cup granulated sugar: To balance out the tanginess of the dressing.
- ¾ cup apple cider vinegar: The secret to that bright, zesty dressing!
- ¾ cup vegetable oil: Or any neutral oil like canola or even a light olive oil will work.
How to Make It
Alright, let’s get this party started! It’s so simple, you’ll feel like a culinary wizard.
- Step 1: The Big Mix-Up. Grab your largest mixing bowl. Toss in your pre-shredded broccoli slaw, those nicely broken-up ramen noodles, the sweet craisins, the crunchy sunflower seeds, and the toasty sesame seeds. Give it a gentle toss just to get everything acquainted.
- Step 2: Whisk Up That Dressing. In a separate, smaller bowl, it’s time to make the magic happen. Whisk together the granulated sugar, apple cider vinegar, and vegetable oil. Keep whisking until the sugar is dissolved and everything is beautifully combined into a smooth, yummy dressing. I like to give it a little taste here – if you prefer it a bit sweeter, you can always add a tiny bit more sugar.
- Step 3: Dress It Up! Now, pour that glorious dressing all over the ingredients in the big bowl. Gently toss everything together until every single piece is coated in that delicious dressing. Make sure you get into all the nooks and crannies!
- Step 4: Optional Additions. If you’re feeling fancy (and who isn’t?), this is the time to add in your optional goodies. Toss in some freshly chopped scallions for a bit of oniony bite, or some shredded cooked chicken for a heartier salad. Give it one final, loving toss.
- Step 5: Chill Out! This is the hardest part – waiting! Cover the bowl and pop it in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully and for the ramen noodles to soften just a tiny bit while still keeping their amazing crunch.
Substitutions & Additions
This salad is fantastic as is, but it’s also a wonderful canvas for your creativity! Here are some ideas:
- Nuts: Swap the sunflower seeds for chopped almonds, peanuts, or even cashews for a different nutty flavor.
- Dried Fruit: Try dried cranberries (like the craisins!), raisins, or even chopped dried apricots for another sweet twist.
- Veggies: Shredded carrots, finely chopped bell peppers (red or yellow are great for color!), or even some thinly sliced red onion can add extra flavor and texture.
- Dressing Boost: A little bit of soy sauce or teriyaki sauce can add an umami kick to the dressing. A tiny pinch of red pepper flakes can give it a subtle warmth.
- Herbs: Fresh cilantro or parsley, chopped finely, can add a burst of freshness.
Tips for Success
A few little secrets from my kitchen to yours to make this salad absolutely perfect every time:
- Don’t Over-Soak the Noodles: The beauty of this salad is the crunch. While chilling is important for flavor, don’t let it sit for too many hours (overnight might make them a bit soft), or you’ll lose that signature crunch.
- Break the Noodles Well: Make sure the ramen noodles are broken into smaller, manageable pieces. This helps them distribute evenly and makes for better bites.
- Taste and Adjust: Always taste your dressing before you pour it on. Everyone’s palate is different, and you might want a little more sweetness or tang.
- Prep Ahead: You can actually make the dressing a day in advance and store it in an airtight container in the fridge. You can also chop your optional add-ins ahead of time. Just assemble and dress when you’re ready to serve or chill.
How to Store It
Once this delicious salad is made, it’s best enjoyed within 2-3 days. Keep it tightly covered in the refrigerator. If it seems a little dry after sitting, you can always give it a little extra drizzle of oil and vinegar and a quick toss before serving again. The crunch will diminish slightly over time, but it will still be tasty!
FAQs
Is this salad best served immediately?
While you can technically eat it right away, I highly recommend chilling it for at least 30 minutes. This allows the dressing to coat everything beautifully and the flavors to meld. Plus, it gives the noodles a chance to soften just enough without losing their crunch!
Can I use a different type of noodles?
The uncooked ramen noodles are key for the crunch factor and the flavor packet (though we don’t use the packet here). Other uncooked noodles might not have the same texture or absorb the dressing in the same way. Stick with the ramen for this one!
How long does the salad keep in the fridge?
This salad is best eaten within 2-3 days. The longer it sits, the softer the noodles will become.
Can I make this a vegetarian or vegan dish?
Absolutely! The base recipe is already vegetarian. If you want to keep it vegan, just ensure you don’t add any optional ingredients like shredded chicken.
Easy and Crunchy Ramen Noodle Salad
Equipment
- Large mixing bowl
- Small bowl
- Whisk
- Measuring Cups
- Measuring spoons
- Refrigerator
Ingredients
Salad Ingredients
- 24 ounces broccoli slaw pre-shredded
- 12 ounces chicken flavor ramen noodles uncooked and broken up
- 1 cup craisins
- 0.5 cup sunflower seeds
- 3 tablespoons sesame seeds
Dressing Ingredients
- 0.25 cup granulated sugar
- 0.75 cup apple cider vinegar
- 0.75 cup vegetable oil or any neutral oil
Instructions
- Grab your largest mixing bowl. Toss in your pre-shredded broccoli slaw, those nicely broken-up ramen noodles, the sweet craisins, the crunchy sunflower seeds, and the toasty sesame seeds. Give it a gentle toss just to get everything acquainted.
- In a separate, smaller bowl, it’s time to make the magic happen. Whisk together the granulated sugar, apple cider vinegar, and vegetable oil. Keep whisking until the sugar is dissolved and everything is beautifully combined into a smooth, yummy dressing. I like to give it a little taste here – if you prefer it a bit sweeter, you can always add a tiny bit more sugar.
- Now, pour that glorious dressing all over the ingredients in the big bowl. Gently toss everything together until every single piece is coated in that delicious dressing. Make sure you get into all the nooks and crannies!
- If you’re feeling fancy (and who isn’t?), this is the time to add in your optional goodies. Toss in some freshly chopped scallions for a bit of oniony bite, or some shredded cooked chicken for a heartier salad. Give it one final, loving toss.
- This is the hardest part – waiting! Cover the bowl and pop it in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully and for the ramen noodles to soften just a tiny bit while still keeping their amazing crunch.