Top Ramen Salad Recipe

Crushed top ramen noodles: Adds a crunchy texture to the salad.

Shredded cabbage: Provides a fresh and crisp base.

Shredded carrots: Adds sweetness and color.

Chopped green onions: Offers a mild onion flavor.

Toasted sliced almonds: Adds a nutty crunch.

Sunflower seeds: Contributes additional crunch and a nutty flavor.

Olive oil: Forms the base of the dressing.

Rice vinegar: Adds acidity and brightness to the dressing.

Soy sauce: Provides a savory umami flavor.

Sugar: Balances the acidity and adds a touch of sweetness.

Sesame oil: Adds a rich, nutty flavor to the dressing.

When preparing the ramen noodles for this salad, ensure they are crushed into small, even pieces. This can be easily achieved by placing the unopened packs in a ziplock bag and using a rolling pin to break them up. This method helps to avoid a mess and ensures the noodles are uniformly sized, which will provide a better texture in the final dish. Additionally, toasting the sliced almonds in a dry skillet over medium heat until they are golden brown will enhance their flavor and add a delightful crunch to the salad.

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

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

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

• chopped green onions - Substitute with chopped chives: Chives provide a similar mild onion flavor.

• toasted sliced almonds - Substitute with toasted cashew pieces: Cashews offer a similar crunch and a slightly sweeter flavor.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds provide a similar texture and are rich in nutrients.

• 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 with a similar umami flavor.

• sugar - Substitute with honey: Honey adds sweetness with a touch of floral flavor and is a natural sweetener.

• sesame oil - Substitute with toasted walnut oil: Toasted walnut oil provides a similar nutty flavor and is rich in omega-3 fatty acids.

• To store your top ramen salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad should stay fresh for up to 3 days. The cabbage and carrots might soften slightly, but the flavors will continue to meld beautifully.
• If you want to keep the crushed ramen noodles crunchy, store them separately in a ziplock bag or another airtight container. Add them to the salad just before serving.
• For longer storage, consider freezing the salad without the dressing. Place the mixed vegetables and nuts in a freezer-safe container or bag. When ready to serve, thaw in the refrigerator and add the dressing freshly made.
• To freeze the dressing, pour it into an ice cube tray and freeze until solid. Transfer the frozen dressing cubes to a ziplock bag. This way, you can thaw just the amount you need.
• When thawing the salad, place it in the refrigerator overnight. Avoid using the microwave as it can make the vegetables soggy.
• Once thawed, toss the salad with the dressing and let it sit for about 10 minutes to allow the flavors to meld before serving.

• For a quick and easy method, use the microwave. Place the Top Ramen Salad in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.
• If you prefer a more even reheating, use a skillet. Heat a small amount of olive oil in a skillet over medium heat. Add the salad and stir frequently for about 3-5 minutes until warmed through. This method helps maintain the crunchiness of the ramen noodles and vegetables.
• For a gentle reheating method, use an oven. Preheat your oven to 300°F (150°C). Spread the salad evenly on a baking sheet and cover it with aluminum foil. Bake for about 10-15 minutes, stirring halfway through to ensure even heating. This method is ideal for maintaining the texture of the toasted almonds and sunflower seeds.
• If you have a steamer, you can use it to gently reheat the salad. Place the salad in a heatproof dish and set it in the steamer basket. Steam for about 5-7 minutes until warmed through. This method helps retain the moisture and freshness of the cabbage and carrots.
• For a quick stovetop method, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the salad in the top pot and cover. Stir occasionally for about 5-7 minutes until heated through. This method ensures gentle and even reheating without drying out the salad.

• Large mixing bowl: Use this to combine the crushed noodles, cabbage, carrots, green onions, almonds, and sunflower seeds.

• Small mixing bowl: Use this to whisk together the olive oil, rice vinegar, soy sauce, sugar, and sesame oil to make the dressing.

• Whisk: Essential for thoroughly mixing the dressing ingredients to ensure they are well combined.

• Measuring cups: Necessary for accurately measuring the olive oil, rice vinegar, soy sauce, and sugar.

• Measuring spoons: Use these to measure out the sesame oil and any other small quantity ingredients.

• Knife: Needed for chopping the green onions and any other vegetables.

• Cutting board: Provides a safe surface for chopping the green onions and preparing other ingredients.

• Spatula or salad tongs: Useful for tossing the salad to ensure the dressing is evenly distributed.

• Toaster oven or skillet: Use this to toast the sliced almonds to bring out their flavor.

• Serving bowl: Ideal for presenting the salad once it is ready to serve.

Pre-shred vegetables: Buy pre-shredded cabbage and carrots to save chopping time.

Use a food processor: Quickly chop green onions and other ingredients using a food processor.

Toast in bulk: Toast almonds and sunflower seeds in advance and store them for future use.

Pre-make dressing: Mix the olive oil, rice vinegar, soy sauce, sugar, and sesame oil ahead of time and refrigerate.

Crush noodles in bag: Crush the ramen noodles while still in the bag to avoid mess.