Top Ramen Salad Recipe

Gluten-free ramen noodles: These noodles are a great alternative for those who need to avoid gluten but still want to enjoy the classic ramen texture.

Cabbage: Shredded cabbage adds a crunchy texture and a fresh taste to the salad.

Carrots: Shredded carrots provide a sweet flavor and vibrant color to the dish.

Green onions: Chopped green onions give a mild onion flavor and a bit of color contrast.

Toasted sesame seeds: These seeds add a nutty flavor and a bit of crunch to the salad.

Olive oil: Used as a base for the dressing, it adds a rich, smooth texture.

Rice vinegar: This vinegar adds a tangy flavor that balances the sweetness of the honey.

Gluten-free soy sauce: Provides a savory, umami flavor essential for the dressing.

Honey: Adds a touch of sweetness to balance the tangy and savory elements.

Sesame oil: A small amount of sesame oil adds a deep, nutty flavor to the dressing.

When toasting sesame seeds, make sure to use a dry skillet over medium heat. Stir constantly to ensure even toasting and prevent burning. The seeds are ready when they turn golden brown and release a nutty aroma. This process usually takes about 3-5 minutes.

• gluten-free ramen noodles - Substitute with rice noodles: Rice noodles are also gluten-free and provide a similar texture to ramen noodles when cooked.

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

• shredded carrots - Substitute with shredded zucchini: Shredded zucchini can add a similar texture and a slightly different but complementary flavor.

• chopped green onions - Substitute with chopped chives: Chives provide a similar mild onion flavor and can be used in the same quantity.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds offer a similar crunch and nutty flavor, making them a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity for a slightly different but pleasant flavor.

• gluten-free soy sauce - Substitute with tamari: Tamari is a gluten-free soy sauce alternative that provides the same umami flavor.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity.

• sesame oil - Substitute with toasted walnut oil: Toasted walnut oil provides a similar nutty flavor and can be used in the same quantity.

• For short-term storage, place the Top Ramen Salad in an airtight container. This will keep the salad fresh and prevent it from absorbing any unwanted odors from the fridge.

• Store the salad in the refrigerator for up to 2 days. The crushed ramen noodles will soften over time, so it's best to consume the salad within this period for optimal texture and flavor.

• If you need to prepare the salad in advance, consider storing the dressing separately. Combine the olive oil, rice vinegar, gluten-free soy sauce, honey, and sesame oil in a small jar with a tight-fitting lid. Shake well before using and add to the salad just before serving to maintain the crunchiness of the ramen noodles.

• To freeze the salad, it's best to avoid freezing the ramen noodles and dressing together. Instead, freeze the shredded cabbage, shredded carrots, and chopped green onions in a freezer-safe bag. Label the bag with the date and contents.

• When ready to use, thaw the vegetables in the refrigerator overnight. Prepare the dressing fresh and combine with the thawed vegetables and crushed ramen noodles just before serving.

• For best results, avoid freezing the toasted sesame seeds as they can lose their crunch. Instead, store them in a cool, dry place and add them to the salad just before serving.

• Remember to always check the freshness of your ingredients before using them, especially if they have been stored for a while. Fresh ingredients will ensure the best taste and texture for your Top Ramen Salad.

• For a quick and easy method, use a microwave. Place the Top Ramen Salad in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a more even and gentle reheating, use a stovetop. Add a small amount of olive oil to a non-stick skillet over medium heat. Add the Top Ramen Salad and stir frequently for about 3-5 minutes until warmed through. This method helps maintain the crunch of the ramen noodles and the freshness of the vegetables.

• For an oven method, preheat your oven to 350°F (175°C). Spread the Top Ramen Salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for about 10 minutes, or until heated through. This method is great for larger quantities.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Top Ramen Salad in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method can help retain the crunchiness of the ramen noodles.

• For a more refreshing option, consider serving the Top Ramen Salad cold. Simply remove it from the refrigerator and let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the salad to lose its chill without needing to be reheated.

• Large mixing bowl: To combine the crushed ramen noodles, shredded cabbage, shredded carrots, chopped green onions, and toasted sesame seeds.

• Small bowl: To whisk together the olive oil, rice vinegar, gluten-free soy sauce, honey, and sesame oil for the dressing.

• Whisk: To thoroughly mix the dressing ingredients until well combined.

• Measuring cups: To accurately measure the shredded cabbage, shredded carrots, chopped green onions, and toasted sesame seeds.

• Measuring spoons: To measure the olive oil, rice vinegar, gluten-free soy sauce, honey, and sesame oil.

• Knife: To chop the green onions.

• Cutting board: To provide a surface for chopping the green onions.

• Grater or shredder: To shred the cabbage and carrots if they are not pre-shredded.

• Spatula or salad tongs: To toss the salad and ensure the dressing is evenly distributed.

• Refrigerator: To chill the salad if you choose to refrigerate it for up to 2 hours before serving.

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

Use a jar for dressing: Combine olive oil, rice vinegar, gluten-free soy sauce, honey, and sesame oil in a jar and shake to mix quickly.

Toast seeds in bulk: Toast a large batch of sesame seeds and store them for future use.

Pre-chop green onions: Chop green onions in advance and store them in an airtight container in the fridge.