Groovy Garden Ramen Salad

Recipe Introduction

Quick Hook

Fancy a salad that's not boring? Honestly, are you fed up with the same old salads? This ramen salad is your answer! It’s crunchy, colourful, and packed with an amazing sesame ginger flavor that will knock your socks off.

Brief Overview

This crunchy Asian salad recipe takes inspiration from classic Asian ramen slaw dishes. I’d say it's a simple recipe, ideal for beginners. It takes about 35 minutes and happily feeds six people.

Main Benefits

This salad is a fantastic source of vitamins from all the fresh veggies. It is a perfect summer ramen salad for barbecues, picnics, or a light lunch.

What's so special? The crispy ramen noodles paired with a vibrant vinaigrette.

Ready to dive in? First, let's chat ingredients, shall we?

Groovy Garden Ramen Salad Recipe Card

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Preparation time:20 Mins

Cooking time:15 Mins

Servings:6 servings

Ingredients:

• 2 packages (3 oz / 85g each) ramen noodles, seasoning packets discarded
• 1/4 cup (30g) slivered almonds
• 1/4 cup (30g) sesame seeds
• 2 cups (200g) shredded green cabbage
• 1 cup (100g) shredded purple cabbage
• 1 large carrot, shredded (about 1 cup / 100g)
• 1 red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 1 cup (150g) cooked, grilled, or rotisserie chicken, shredded (or firm tofu, cubed and pan-fried)
• Optional: 1/2 cup (75g) edamame, shelled
• 1/4 cup (60ml) vegetable oil (like canola or sunflower)
• 2 tablespoons (30ml) rice vinegar
• 2 tablespoons (30ml) soy sauce (low sodium preferred)
• 2 tablespoons (30ml) sesame oil
• 1 tablespoon (15g) honey or maple syrup
• 1 tablespoon (15g) grated fresh ginger
• 1 clove garlic, minced
• 1/2 teaspoon (3g) ground black pepper

Instructions:

• In a dry skillet over medium heat, toast the ramen noodles (broken into bite-sized pieces), almonds, and sesame seeds until golden brown and fragrant, stirring frequently. Watch carefully to prevent burning! Remove from heat and set aside to cool.
• In a small bowl or jar, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey/maple syrup, ginger, garlic, and pepper until well combined.
• In a large bowl, combine the green cabbage, purple cabbage, shredded carrot, red bell pepper, green onions, chicken (or tofu), and optional edamame.
• Just before serving, pour the vinaigrette over the salad and toss gently to coat.
• Sprinkle the toasted ramen noodle mixture, almonds, and sesame seeds over the salad and toss lightly again. Serve immediately for maximum crunch!

Nutrition Facts

Calories:350

Fat:20g

Fiber:3g

Recipe Info

Category:Salad

Cuisine:Asian

Ingredients & Equipment for Your Groovy Ramen Salad

Right then, let's talk gear and grub. This ramen salad , or Asian ramen slaw , is all about fresh ingredients and minimal fuss.

Honestly, it's so easy it's almost criminal! I once made this at a campsite. You know, with like, limited utensils, and it still rocked.

Main Players in this Asian Salad with Ramen

Okay, for the crunchy Asian salad recipe itself:

• Ramen noodles: 2 packages (3 oz / 85g each). Chuck the seasoning packets, yeah?
• Almonds: 1/4 cup ( 30g ), slivered.
• Sesame seeds: 1/4 cup ( 30g ).
• Green cabbage: 2 cups ( 200g ), shredded. Fresh is always best.
• Purple cabbage: 1 cup ( 100g ), shredded. Adds a nice colour, innit?
• Carrot: 1 large , shredded (about 1 cup / 100g ).
• Red bell pepper: 1 , thinly sliced.
• Green onions: 2 , thinly sliced.
• Chicken: 1 cup ( 150g ), cooked and shredded (or tofu for a ramen salad with tofu ). Tofu’s good, but chicken is proper tasty in this chicken ramen salad recipe .
• Edamame: 1/2 cup ( 75g ), optional.

For the sesame ginger vinaigrette:

• Vegetable oil: 1/4 cup ( 60ml ).
• Rice vinegar: 2 tablespoons ( 30ml ).
• Soy sauce: 2 tablespoons ( 30ml ), low sodium.
• Sesame oil: 2 tablespoons ( 30ml ). This is key for a sesame ginger ramen salad !
• Honey or maple syrup: 1 tablespoon ( 15g ).
• Fresh ginger: 1 tablespoon ( 15g ), grated. Seriously, use fresh. It makes a difference.
• Garlic: 1 clove , minced.
• Black pepper: 1/2 teaspoon ( 3g ), ground.

Seasoning Secrets for your Easy Ramen Salad

Ginger and sesame are the heart of this summer ramen salad . I reckon that fresh ginger is always better than dried.

But if you are in a pickle, use 1/2 teaspoon of dried. A dash of chilli flakes adds a bit of zing, if you fancy.

Honestly, you can adapt this to your taste.

Essential Gear for the Job

You will need these:

• A big bowl.
• A small bowl or jar for the dressing.
• A skillet or baking sheet.
• A grill or grill pan (if you’re grilling chicken).
• A whisk.

If you haven’t got a grill, don't stress! Just pan-fry the chicken or use rotisserie chicken. Sorted! I’ve even made it using chicken out of a tin. Don't tell anyone.

Remember that this groovy garden cold ramen salad is all about balance, so don't be afraid to experiment a bit!

Alright, let's dive into making this absolutely banging Groovy Garden Ramen Salad with Sesame Ginger Vinaigrette . Honestly, I had this at a friend's BBQ once, and I've been hooked ever since.

It's like a party in your mouth! This Easy Ramen Salad recipe is so simple, even I can't mess it up, you know?

Prep Steps: Get Your Ducks in a Row

Mise en place is key, my friend. Basically, chop all your veggies first. Having everything ready makes it a breeze.

This is your essential prep before assembling this fantastic Asian Ramen Slaw . It really will help reduce stress.

Time-Saving Ninja Moves

Shred the cabbage and carrots in advance. Most supermarkets sell them already shredded! Saves you ages. Another trick? Buy pre-cooked chicken.

Boom. Done. If you are using tofu, be sure to dry it well!

Safety First, Always

When toasting the nuts and noodles, keep a hawk eye. They burn super fast. Trust me ; I've been there. It's not pretty, but we live and learn.

Step-by-Step: Let's Get This Show on the Road

1. Toast the Toppings : In a pan, toast the broken ramen, almonds and sesame seeds. Do this over medium heat. Toast until golden and fragrant (about 3- 5 minutes) . Stir often.
2. Whip Up the Vinaigrette : Whisk all dressing ingredients in a jar. Give it a good shake. Taste. Adjust as needed.
3. Combine Salad Ingredients : Mix cabbage, carrot, pepper, chicken, and edamame in a large bowl. So colourful!
4. Dress It Up : Just before serving, pour the dressing over the salad. Toss gently.
5. Crunch Time : Sprinkle with the toasted ramen mixture. Toss again. Serve immediately. It's important to serve straight away for that Crispy Ramen Noodle Salad .

Pro Tips: Level Up Your Salad Game

Top Tips and Tricks

Don't dress the salad too early! . It will become soggy. Honestly, it's heartbreaking. Use fresh ginger for a vibrant dressing.

This Sesame Ginger Ramen Salad is all about the flavour! I've noticed that if you plan on making it in advance, I recommend storing the toppings and salad separate to maintain freshness.

Dodgy Tactics To Avoid

Burning the toppings is the cardinal sin. Keep an eye on them. Also, don't overdress the salad. It should be coated, not drowning.

A light touch is key for a Summer Ramen Salad . This gives the best Cold Ramen Salad .

So, there you have it! My version of this iconic dish. I am telling you, the Crunchy Asian Salad Recipe is a total crowd-pleaser.

Whether you call it Asian Salad With Ramen , Ramen Salad with Tofu , or even Chicken Ramen Salad Recipe , the bottom line is, it's damn tasty!

Recipe Notes for Your Groovy Garden Ramen Salad

Right, so you've got the basics down. But what about those little extras? Let's dive into some helpful hints, serving suggestions, and ways to make this Asian Ramen Slaw your own signature dish.

Honestly, this Ramen Salad is so versatile, the possibilities are endless.

Serving like a Pro

Presentation matters, you know? For a truly insta-worthy Cold Ramen Salad , try layering it in a clear glass bowl.

See the colors pop! I like to top it with extra sesame seeds. This adds visual appeal. The salad would also be great as a side for grilled salmon.

The Asian flavours complement the salmon perfectly. Or serve it with some fresh spring rolls to start your meal. Wash it all down with some iced green tea.

Perfect for a Summer Ramen Salad , right?

Storing Your Crispy Ramen Noodle Salad

Okay, listen up. This is important. The key to a good Ramen Salad is crunch. And soggy noodles are not the vibe.

Refrigeration: If you're making it ahead, store the salad and dressing separately. Then, toss just before serving. It will last for up to 2 days in the fridge.

Freezing? Honestly, I wouldn't recommend it. The noodles will lose their crunch. No one wants that.

Reheating isn't really a thing either – it's meant to be enjoyed cold!

Spice it Up! (Variations, Mate!)

Wanna mix it up? Here are a couple of ideas:

• Dietary Swap: Go vegetarian! This Ramen Salad with Tofu is unreal. Simply skip the chicken and add pan-fried tofu. Boom!
• Seasonal Twist: Swap out the red bell pepper for some sugar snap peas in spring. Or use roasted butternut squash in autumn. How about that Crunchy Asian Salad Recipe ?

Nutrition Rundown

Alright, let's keep this simple. One serving clocks in around 350 calories. The salad provides a good dose of protein from the chicken.

Also, the sesame seeds and almonds add healthy fats. The veggies provide vitamins. You know?

Key Health Benefit: Cabbage is a brilliant source of vitamin C, which is important to keep your immune system working properly.

This Easy Ramen Salad is also a cracking way to get your veggies in.

So, there you have it. Loads of tips and tricks to make your Sesame Ginger Ramen Salad a total success.

Give it a go! I reckon you will love it. You've got this!