Top Ramen Salad Recipe

Ramen noodles: Discard the seasoning packets and use only the noodles.

Shredded cabbage: Adds a crunchy texture and fresh flavor.

Shredded carrots: Provides sweetness and vibrant color.

Green onions: Adds a mild onion flavor and color.

Cilantro: Gives a fresh, herbaceous note.

Sliced almonds: Adds a nutty crunch.

Sunflower seeds: Adds texture and a slight nutty flavor.

Soy sauce: Provides a salty, umami flavor for the dressing.

Rice vinegar: Adds acidity and tang to the dressing.

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

Sugar: Balances the acidity and saltiness in the dressing.

Ginger: Adds a warm, spicy note to the dressing.

Garlic: Provides a pungent, savory flavor to the dressing.

When preparing the ramen noodles, make sure to cook them just until they are al dente, as they will continue to soften slightly when mixed with the dressing. This ensures that the noodles maintain a pleasant texture and don't become too mushy. Additionally, to enhance the flavor of the almonds and sunflower seeds, consider toasting them lightly in a dry pan over medium heat until they are golden brown and fragrant. This will add a delightful crunch and a deeper, nutty flavor to your Top Ramen Salad.

• ramen noodles - Substitute with rice noodles: Rice noodles are a gluten-free alternative that maintains a similar texture and can be used in cold salads.

• shredded cabbage - Substitute with shredded kale: Kale provides a similar crunch and nutritional profile, making it a great alternative.

• shredded carrots - Substitute with shredded zucchini: Zucchini offers a similar texture and can add a different flavor profile to the salad.

• chopped green onions - Substitute with chopped chives: Chives provide a mild onion flavor that complements the other ingredients well.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• sliced almonds - Substitute with sliced cashews: Cashews provide a similar crunch and a slightly sweeter flavor.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds offer a similar texture and nutritional benefits.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and can add a slightly fruity note.

• sesame oil - Substitute with olive oil: Olive oil can be used as a neutral-flavored alternative, though it lacks the distinct sesame flavor.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that can add a subtle depth of flavor.

• grated ginger - Substitute with ground ginger: Ground ginger provides a similar spicy kick, though it is more concentrated, so use less.

• minced garlic - Substitute with garlic powder: Garlic powder offers a similar flavor and is a convenient alternative.

• To keep your Top Ramen Salad fresh, store it in an airtight container. This will help maintain the crispness of the shredded cabbage and carrots.
• Place the salad in the refrigerator. It should stay fresh for up to 3 days. The soy sauce and rice vinegar dressing will continue to marinate the vegetables, enhancing the flavors over time.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This prevents the ramen noodles from becoming too soggy. Combine the dressing with the salad just before serving.
• For added crunch, keep the sliced almonds and sunflower seeds in a separate container. Sprinkle them on top right before you eat.
• Freezing the Top Ramen Salad is not recommended. The vegetables and ramen noodles may lose their texture and become mushy once thawed.
• If you must freeze, consider freezing only the dressing. Pour it into an ice cube tray and freeze. Once frozen, transfer the cubes to a freezer bag. This way, you can thaw just the right amount of dressing when needed.
• When ready to serve, thaw the dressing cubes in the refrigerator or at room temperature. Mix it with freshly prepared vegetables and ramen noodles for a quick and easy meal.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of sesame oil to the skillet.
  3. Add the leftover Top Ramen Salad to the skillet.
  4. Stir gently and heat for about 3-5 minutes until warmed through.
  5. If the salad seems dry, add a bit more soy sauce or rice vinegar to refresh the flavors.

• Microwave Method:

  1. Place the leftover Top Ramen Salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the salad halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Top Ramen Salad evenly on a baking sheet.
  3. Cover the salad with aluminum foil to prevent it from drying out.
  4. Bake for about 10-15 minutes, stirring once halfway through.
  5. Remove from the oven and let it cool slightly before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Top Ramen Salad in the steamer basket.
  3. Cover and steam for about 5-7 minutes until heated through.
  4. Carefully remove the basket and give the salad a gentle toss before serving.

• Sauté Method:

  1. Heat a large skillet over medium-high heat.
  2. Add a small amount of sesame oil or olive oil to the skillet.
  3. Add the Top Ramen Salad and sauté for 3-4 minutes, stirring frequently.
  4. Ensure the salad is heated evenly and serve immediately.

• Large pot: Use this to cook the ramen noodles according to the package instructions.

• Colander: This will help you drain and rinse the cooked ramen noodles with cold water.

• Large mixing bowl: Combine the shredded cabbage, shredded carrots, chopped green onions, and chopped cilantro in this bowl.

• Small bowl: Whisk together the soy sauce, rice vinegar, sesame oil, sugar, grated ginger, and minced garlic to make the dressing.

• Whisk: Use this to mix the dressing ingredients thoroughly in the small bowl.

• Knife: Chop the green onions and cilantro with this tool.

• Cutting board: Place your vegetables on this surface while chopping.

• Grater: Grate the ginger using this tool.

• Garlic press: Mince the garlic with this tool.

• Measuring cups: Measure out the shredded cabbage, shredded carrots, soy sauce, and rice vinegar accurately.

• Measuring spoons: Measure the sesame oil, sugar, and grated ginger precisely.

• Tongs: Toss the salad ingredients together with the dressing using this tool.

• Serving bowl: Transfer the finished salad to this bowl for serving.

• Spoon: Use this to sprinkle the sliced almonds and sunflower seeds on top of the salad before serving.

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

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

Batch cook noodles: Cook extra ramen noodles and store them in the fridge for quick assembly.

Pre-make the dressing: Whisk together the soy sauce, rice vinegar, sesame oil, sugar, ginger, and garlic ahead of time and store in a jar.

Use pre-sliced nuts: Buy pre-sliced almonds and pre-shelled sunflower seeds to avoid extra prep.