There’s something refreshing about a vibrant summer salad, especially when it’s as easy as this Easy Summer Ramen Noodle Salad with Crunchy Peanuts. I discovered this delightful recipe during a recent summer cookout, where I wanted to impress my friends without spending hours in the kitchen. With its delightful medley of textures and flavors, this salad combines toasted ramen for a satisfying crunch with fresh cabbage and carrots that provide a refreshing crispness.
As I took my first bite, I felt transported back to carefree summer days, enjoying food that bursts with bright flavors. The tangy dressing tying it all together is not just a hit for BBQs; it also makes leftovers a joy to reinvent throughout the week. Perfect for those busy summer evenings or when you’re simply seeking relief from the fast-food routine, this recipe is sure to become a staple in your kitchen. Let’s dive into this easy-to-make dish that will have everyone asking for seconds!
Why is this Ramen Noodle Salad so appealing?
Vibrant, Fresh Ingredients: This salad showcases colorful veggies, creating a feast for the eyes and palate.
Quick to Prepare: Whip this up in under 30 minutes—a perfect solution for those busy weeknights!
Irresistible Crunch: Toasted ramen and peanuts provide a satisfying texture that elevates each bite.
Versatile Dish: Enjoy it as a side or main course; it pairs beautifully with grilled meats or alone as a vegetarian delight.
Perfect for Leftovers: The tangy dressing keeps the flavors fresh, making it great for meal prep or lunch the next day. This Easy Summer Ramen Noodle Salad with Crunchy Peanuts will transform your summer meals and impress your guests!
Ramen Noodle Salad Ingredients
For the Salad
- Ramen Noodles – Use any flavor, but be sure to discard the seasoning packets for this fresh recipe.
- Raw Unsalted Peanuts – Adds a delightful crunch; substitute with seeds or omit if you have allergies.
- Raw Sesame Seeds – Imparts a nutty taste; sunflower seeds can be used as an alternative.
- Thinly Shredded Green Cabbage – Creates bulk and crunch; Napa or savoy cabbage are great substitutes.
- Thinly Shredded Red Cabbage – Adds vibrant color and a sweeter taste; more green cabbage can replace if needed.
- Shelled Edamame – Boosts protein and texture; sweet petite peas can work as a substitute.
- Shredded Carrots – Sweetness and color are added; pre-shredded carrots can save you some time.
- Thinly Sliced Scallions – Imparts a mild onion flavor; chives make a great alternative for a softer taste.
- Finely Chopped Fresh Cilantro – Offers a burst of fresh flavor; parsley can be used if you prefer a different herb.
For the Dressing
- Garlic Clove (grated) – Provides aromatic flavor; garlic powder can work in a pinch.
- Unseasoned Rice Vinegar – Delivers balanced acidity; apple cider vinegar is a suitable substitute.
- Pure Maple Syrup or Honey – Adds just the right sweetness; agave can be used for a vegan option.
- Toasted Sesame Oil – Enhances the overall flavor; olive oil can also be used, though the taste will vary.
- Zest of 1/2 Orange – Brightens up the salad; lemon or lime zest offers a similar citrus note.
- Reduced-Sodium Soy Sauce – Provides umami flavor; tamari is a great gluten-free alternative.
- Ground Ginger – Adds warmth and spice; freshly grated ginger can amplify the flavor profile.
- Kosher Salt – Enhances the flavors; feel free to adjust to accommodate dietary needs.
This Ramen Noodle Salad is not just a meal; it’s an experience that will keep you coming back for more!
How to Make Ramen Noodle Salad
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Preheat the oven to 400°F. This step ensures your ramen and nuts can toast nicely, which helps achieve that desired crunch.
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Crush one pack of ramen into small crumbs and the other into bite-sized pieces. Spread these evenly on a baking sheet for even toasting.
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Add sesame seeds and peanuts to the tray. Toast in the oven for 6 minutes until golden brown, keeping an eye on them to avoid burning.
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Whisk together garlic, rice vinegar, maple syrup (or honey), sesame oil, orange zest, soy sauce, ground ginger, and salt in a small bowl. Refrigerate until you’re ready to dress the salad.
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Slice and thinly cut the green and red cabbage, combining them in a large bowl. Toss the shredded cabbage with 1 teaspoon of salt to enhance its flavor.
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Grate the carrots and add them to the cabbage bowl with the frozen edamame (do not thaw). This maintains that crunchy texture.
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Chop the scallions and cilantro, folding them into the salad mixture for an extra burst of flavor and color.
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Pour the dressing over the salad and top it with the toasted ramen mixture. Toss everything together thoroughly and enjoy the refreshing crunch!
Optional: Garnish with additional peanuts or cilantro for an extra pop of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Ramen Noodle Salad components are perfect for meal prep, saving you time during busy summer evenings! You can prepare the salad base, including the shredded cabbage, carrots, and edamame, up to 24 hours in advance. Just remember to store these veggies in an airtight container in the refrigerator to keep them fresh. While the dressing can also be made a day ahead, simply whisk together all the ingredients and refrigerate it until you’re ready to use. To enjoy the salad at its best, wait to add the toasted ramen topping until right before serving to maintain that irresistible crunch. With these handy make-ahead tips, you’ll have a delicious Ramen Noodle Salad ready with minimal last-minute effort!
Expert Tips for Ramen Noodle Salad
- Perfect Toasting: Ensure the ramen is toasted until golden for the best crunch. Keep a close watch to avoid burning them!
- Fresh Ingredients Matter: Using fresh vegetables enhances flavor and texture. Opt for the crispest cabbage and carrots you can find.
- Balancing Flavors: Taste and adjust the dressing; add more vinegar for tang or honey for sweetness to perfectly suit your palate.
- Dressing Storage: If making ahead, store the dressing separately to keep the salad fresh and crunchy until serving.
- Flexible Ingredients: Feel free to customize with your favorite veggies or proteins to suit dietary needs when preparing this delicious Ramen Noodle Salad.
Ramen Noodle Salad Variations
Feel free to add your personal touch to this delightful salad and make it your own!
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Nut-Free: Omit the peanuts and replace them with sunflower seeds for a crunchy yet allergy-friendly option. Your salad will still boast an irresistible texture!
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Extra Protein: Substitute edamame with canned chickpeas for a hearty twist. The added protein will give this dish a filling upgrade!
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Vegetable Boost: Toss in diced bell peppers or cucumber for extra crunch and flavor. These fresh additions will elevate the salad’s vibrancy wonderfully.
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Spicy Kick: Add a few pinches of crushed red pepper flakes to the dressing for a zesty kick. It’s a simple way to take the flavors to a whole new level!
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Citrus Variation: Swap the orange zest for lime zest, enhancing the tangy notes of this refreshing salad. The change is subtle but makes a delightful impact!
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Creamy Twist: Mix in a dollop of creamy peanut butter or tahini into the dressing for a richer flavor and creamier texture. It adds a new flavor dimension that’s absolutely scrumptious!
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Herbal Infusion: Experiment with fresh herbs like mint or basil in place of cilantro for an aromatic twist. This simple shift can add a surprising and fragrant element to your dish.
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Whole Grain Boost: Use whole grain ramen noodles for a healthier take that integrates additional fiber. Your tummy will thank you for the added nourishment!
What to Serve with Easy Summer Ramen Noodle Salad with Crunchy Peanuts?
This quick and vibrant salad deserves some delightful companions to create a well-rounded meal experience.
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Grilled Chicken Skewers: The smoky flavors of juicy chicken perfectly contrast the fresh crunch of the salad, making each bite exciting.
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Teriyaki Salmon: Sweet and savory, this fish pairs beautifully with the tangy dressing of the ramen salad, enhancing the overall flavor profile.
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Vegetable Spring Rolls: Fresh, crisp, and filled with your choice of veggies, these rolls make for a light yet satisfying side, complementing the salad’s crunch.
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Chilled Soba Noodles: Offering a similar texture, soba noodles can be tossed in a light sesame dressing, creating a cohesive Asian-inspired meal.
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Mango Chutney: The sweetness of this tangy condiment can elevate the salad’s flavors, providing a refreshing burst alongside the crunch.
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Iced Green Tea: Its lightness and subtle flavors make iced green tea a perfect drink pairing, balancing the richer elements of your meal.
Whether you’re hosting a summer gathering or enjoying a cozy weeknight dinner, each choice enhances the vibrant flavors of your Easy Summer Ramen Noodle Salad.
How to Store and Freeze Ramen Noodle Salad
Fridge: Store any leftover ramen noodle salad in an airtight container for up to 3 days. The salad is best enjoyed fresh, but it can be a convenient meal prep option.
Make-Ahead: You can prepare the salad a day in advance; just keep the crunchy toasted ramen and peanuts separate from the salad until you’re ready to serve to maintain their texture.
Freezer: While it’s not ideal to freeze the salad due to the crunchy elements, you can freeze the dressing in a sealed container for up to 2 months. Thaw it in the fridge before using.
Reheating: If you have leftover salad that softened, consider transforming it into a delicious stir-fry by sautéing it in a pan until heated through for a refreshing twist!
Ramen Noodle Salad Recipe FAQs
What type of ramen noodles should I use?
You can use any flavor of ramen noodles for this salad, but make sure to discard the seasoning packets. I usually opt for plain ramen as it lets the fresh ingredients shine through, but feel free to experiment!
How long can I store leftover ramen noodle salad?
Leftover ramen noodle salad can be stored in an airtight container for up to 3 days in the refrigerator. However, it’s best enjoyed fresh as the noodles may soften when mixed with the dressing.
Can I freeze ramen noodle salad?
While it’s not ideal to freeze the entire salad because the crunchy elements will lose their texture, you can freeze the dressing separately in a sealed container for up to 2 months. Just thaw it in the fridge before using it to refresh your salad!
What can I do if my salad ingredients seem to be wilting or getting soggy?
If your salad ingredients are wilting, it might be best to use the salad as a base for a stir-fry! Heat a little oil in a pan, add the salad, and sauté until just heated through. This way you can enjoy the flavors in a new, delicious format!
Are there any allergies I should be aware of with this salad?
Absolutely! This salad contains peanuts, which can be a common allergen. If you or someone you’re serving has a nut allergy, you can easily substitute peanuts with sunflower seeds or simply omit them altogether. Always be cautious and check labels for any additional dietary considerations!
How can I keep the crouton-level crunchiness of the toasted ramen?
To maintain the crunchiness of the toasted ramen, it’s best to keep it separate from the salad until you are ready to serve. This prevents moisture from softening the noodles and ensures every bite remains satisfyingly crispy.
Delicious Ramen Noodle Salad: Crunchy & Perfect for Summer!
Ingredients
Equipment
Method
- Preheat the oven to 400°F.
- Crush one pack of ramen into small crumbs and the other into bite-sized pieces. Spread these evenly on a baking sheet.
- Add sesame seeds and peanuts to the tray and toast in the oven for 6 minutes until golden brown.
- Whisk together garlic, rice vinegar, maple syrup (or honey), sesame oil, orange zest, soy sauce, ground ginger, and salt in a small bowl.
- Slice and thinly cut the green and red cabbage, combining them in a large bowl. Toss with 1 teaspoon of salt.
- Grate the carrots and add them to the cabbage bowl with the frozen edamame.
- Chop the scallions and cilantro and fold them into the salad mixture.
- Pour the dressing over the salad and top with the toasted ramen mixture. Toss everything together.