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Easy Crunchy Ramen Noodle Cold Salad Recipe for Budget-Friendly Meals

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A quick, crunchy, and refreshing cold salad made with toasted ramen noodles, fresh veggies, and a tangy homemade dressing. Perfect for budget-friendly meals and potlucks.

Ingredients

Scale
  • 2 packs ramen noodles (uncooked, seasoning packets discarded)
  • 2 cups green cabbage, shredded
  • 1 large carrot, julienned or shredded
  • 3 stalks green onions, sliced thin
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons sunflower seeds (optional)
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/3 cup vegetable oil or canola oil
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Break each ramen block into small pieces (about 1-inch). Heat a dry skillet over medium heat and add the broken noodles. Toast for 3-5 minutes, stirring frequently until golden and fragrant. Watch closely to avoid burning. Transfer to a large mixing bowl to cool.
  2. In the same skillet, toast the slivered almonds for 2-3 minutes until lightly browned and aromatic. Remove and add to the mixing bowl with noodles.
  3. While the noodles cool, shred the cabbage finely and julienne or shred the carrot. Slice the green onions thinly and chop the cilantro if using. Add all the veggies to the bowl with noodles and almonds.
  4. In a small bowl, whisk together vegetable oil, rice vinegar, sugar, soy sauce, sesame oil, garlic powder, salt, and pepper until sugar dissolves and dressing is smooth.
  5. Pour the dressing over the noodle mixture. Toss gently but thoroughly to coat all ingredients evenly. The noodles should remain crunchy, so don’t overdress.
  6. Cover and refrigerate the salad for at least 30 minutes to let flavors marry and cool completely. Toss once more before serving.

Notes

Toast ramen noodles carefully to avoid burning and maintain crunch. Shred cabbage finely for better texture. Mix dressing until sugar dissolves completely. Chill salad for at least 30 minutes before serving to blend flavors. For less crunch, add dressing just before serving. Store toasted noodles separately to keep crunch in leftovers.

Nutrition

Keywords: ramen noodle salad, crunchy salad, cold salad, budget-friendly meals, easy salad, potluck recipe, quick salad, healthy salad

Find it online: https://gleefulfork.com/easy-crunchy-ramen-noodle-cold-salad-recipe-for-budget-friendly-meals/