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Ramen noodle salad with golden brown butter and miso toasted noodles, edamame, and crisp napa cabbage.

Crunchy Ramen Noodle Salad With Brown Butter And Miso

Rebecca Blumer
This upgraded ramen noodle salad swaps the seasoning packet for a rich brown butter and miso toast, creating a sweet-tangy side dish with an incredible, long-lasting crunch perfect for potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling time 30 minutes
Total Time 55 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 385 kcal

Equipment

  • Small skillet
  • Baking Sheet
  • Large Mixing Bowl
  • Whisk

Ingredients
 

Salad

  • 2 3 ounce packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
  • 1/2 cup raw sunflower seeds
  • 1/2 cup slivered almonds
  • 1 16 ounce package coleslaw mix
  • 3 green onions, chopped

Dressing

  • 1/2 cup olive oil
  • 3 tablespoons white vinegar
  • 1 tablespoon white sugar
  • 1/2 teaspoon ground black pepper
  • 2 reserved ramen seasoning packets

Instructions
 

Brown butter and miso toast prep

  • Heat your oven to 350 degrees F (175 degrees C). While it warms, break the dry ramen into bite-size shards to create crouton-sized pieces.
  • In a small skillet, brown 2 tablespoons of butter until golden and fragrant, then whisk in 1 tablespoon of white miso until smooth. Off the heat, toss the broken noodles, sunflower seeds, and slivered almonds in the warm mixture until coated.

Toast until fragrant

  • Spread the coated noodle mixture on a baking sheet in an even layer. Bake for 10 to 15 minutes, stirring once or twice, until the almonds and noodles are deep golden and roasty.
  • Remove from the oven and let the toasted mixture cool completely to room temperature. It must be cool and crisp before adding to the vegetables.

Build the salad and emulsify the dressing

  • In a large bowl, combine the coleslaw mix and chopped green onions. Sprinkle the fully cooled crunchy mixture over the top.
  • In a separate bowl, whisk the olive oil, white vinegar, sugar, black pepper, and the reserved ramen seasoning packets until the sugar dissolves and the dressing is emulsified and slightly thickened.

The final toss

  • Pour the dressing over the salad components and toss until every strand of cabbage is glossy and seasoned. Serve within 30 minutes for the best texture.

Notes

The Science of Crunch: Toasting the noodles in brown butter and miso creates a moisture barrier that helps the ramen stay crunchy longer even after the dressing is added.
Cooling Rule: Always ensure the toasted noodle mixture is completely room temperature before tossing with the cabbage to prevent wilting.
Serving Tip: For the ultimate texture, wait to toss the salad with the dressing until right before serving. It is best enjoyed within 4 to 6 hours.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 29gProtein: 6gFat: 28gSaturated Fat: 6gCholesterol: 10mgSodium: 840mgPotassium: 210mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 40mgCalcium: 60mgIron: 2.5mg
Keyword crunchy coleslaw, potluck salad, ramen noodle salad
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