Refreshing Ramen Noodle Salad Recipe for Summer Gatherings

This ramen noodle salad recipe is a delightful blend of crunchy ramen noodles, colorful vegetables, and a tangy dressing, perfect for summer cookouts and potlucks. It draws on nostalgic flavors while offering a fresh twist. The salad features crisp veggies, juicy orange segments, and a crunchy mix of toasted ramen noodles, nuts, and sesame seeds.

To prepare this dish, start by making the toasted nut and noodle mixture. This step enhances the noodles' crispiness and imparts a rich, toasty flavor. Break the ramen noodles into pieces and toss them with nuts and seeds, seasoning with oil, garlic powder, and salt. Spread this mixture on a baking sheet and bake at 350°F for about 10 minutes until fragrant.

Next, prepare the dressing by whisking together the ingredients in a small bowl or jar until well combined.

For the salad assembly, combine shredded cabbage, carrots, mandarin segments, green onions, and cilantro in a large bowl. Toss these ingredients with most of the dressing, then add half of the toasted ramen mixture and toss again, adjusting the dressing to taste. Finally, top the salad with the remaining ramen mixture just before serving.

To make this salad ahead of time, you can assemble it without the ramen mixture up to one day in advance. Store the salad in the fridge and keep the ramen mixture at room temperature. When ready to serve, mix in the ramen and nuts for the best texture.

Leftover salad can be stored in an airtight container in the refrigerator for up to three days, although the noodles may soften over time, making the salad best enjoyed fresh.