Name: Ramen Noodle Salad
Prep time: 15 min
Cook time: PT-488476H32M54S
Total time: PT-488476H32M54S
Cuisine: American (with Asian influence)
Ingredients: 2 (3 oz) packages chicken-flavored ramen noodles, broken into small pieces (reserve seasoning packets); 1 (16 oz) package coleslaw mix (shredded green & red cabbage + carrots); 3–4 green onions, chopped; ½ cup slivered almonds or sunflower seeds; ½ cup raw sunflower seeds (optional); ½ cup olive oil or neutral oil; 3 Tbsp white or rice vinegar; 1 Tbsp sugar or honey; ½ tsp ground black pepper; Reserved ramen seasoning packets (from above)

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Why You’ll Love This Recipe

I love this salad because it offers a satisfying crunch and bright flavors without much effort. It’s one of those nostalgic, crowd-pleasing dishes that holds up well, travels easily, and gets requested again and again—making it a go-to for me at gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 2 (3 oz) packages chicken‑flavored ramen noodles, broken into pieces (reserve seasoning packets)
• 1 (16 oz) package coleslaw mix (shredded green and red cabbage + carrots)
• 3–4 green onions, chopped
• ½ cup slivered almonds or sunflower seeds
• ½ cup raw sunflower seeds (optional)

Dressing:
• ½ cup olive or neutral oil
• 3 Tbsp white or rice vinegar
• 1 Tbsp sugar or honey
• ½ tsp ground black pepper
• Reserved ramen seasoning packets

These ingredients follow the classic version from Allrecipes, which has been updated as recently as April 11, 2025 while the Dinner at the Zoo variant adds colorful carrots and purple cabbage for extra crunch.

directions

Preheat oven to 350 °F (175 °C).
On a baking sheet, spread broken ramen noodles, almonds (and sunflower seeds if using). Bake for 10–15 minutes until fragrant and toasted. Let cool.
In a large bowl, combine coleslaw mix, chopped green onions, and toasted noodle mixture.
Whisk together oil, vinegar, sugar, pepper, and seasoning packets until smooth.
Pour dressing over salad and toss to coat evenly.
Serve immediately for max crunch, or refrigerate up to 8 hours—it softens slightly but still delicious.

Servings and timing

I get 6 servings per batch. It takes about 15 minutes prep, 10–15 minutes baking, and it’s ready to serve immediately or after a short chill — total time around 30–45 minutes .

Variations

Use sunflower seeds instead of almonds.
Add purple cabbage, carrots, or bell pepper for color and crunch .
Swap olive oil for sesame oil and add garlic, soy sauce, or grated ginger for an Asian twist .
Mix in diced chicken, grilled shrimp, or tofu to make it a heartier meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The noodles will soften over time, so I prefer them the same day or next, but they still taste great even slightly changed.

FAQs

Can I skip baking the noodles and nuts?

Yes—Just toss everything raw in the vinegar dressing, like the Budget Bytes version. The texture is crunchier but still tasty .

How can I prep ahead?

I toast and mix the dry ingredients ahead, then whisk the dressing and toss it all together right before serving to keep maximum crunch.

What dressing works best?

A simple vinaigrette with oil, vinegar, sugar, pepper, and the ramen seasoning is classic. You can swap seasonings for soy, sesame, or tahini styles .

Can I make this gluten-free?

Yes—just swap ramen for a gluten‑free crunchy alternative like rice ramen, and make sure seeds/nuts are certified gluten‑free.

Does it get soggy in the fridge?

It does soften over time, especially after 8 hours. For best texture, serve the same day or add noodle crunch topping right before serving.

Conclusion

This Ramen Noodle Salad is one of those dishes I never tire of: crunchy, flavorful, easy to customize and perfect for sharing. Whether classic or spiced up, it’s a reliable crowd-pleaser I always reach for—and I hope it becomes one of your favorites too!