Ramen Noodle Salad
A crunchy, flavorful mix of coleslaw, toasted ramen, almonds, and a tangy dressing. This easy salad is perfect for potlucks, BBQs, or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Total Time: 30–45 minutes
- Yield: 6 servings
- Category: Salad / Side Dish
- Method: Toasting / Toss and chill
- Cuisine: American (with Asian influence)
- Diet: Vegetarian
Ingredients
Salad:
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)
Dressing:
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)
Instructions
Preheat oven to 350°F (175°C).
Spread broken ramen noodles, almonds, and sunflower seeds (if using) on a baking sheet. Toast for 10–15 minutes, stirring halfway, until golden and fragrant. Let cool.
In a large bowl, combine coleslaw mix and green onions. Add the cooled toasted noodle-nut mixture.
In a separate bowl, whisk together oil, vinegar, sugar (or honey), pepper, and the reserved ramen seasoning packets until emulsified.
Pour dressing over salad and toss until evenly coated.
Serve immediately for best crunch or refrigerate for up to 8 hours.
Notes
Make Ahead Tip: Toast ramen and nuts and prepare dressing separately. Toss together just before serving.
Gluten-Free Option: Use gluten-free ramen or crunchy rice noodles.
Flavor Boost: Add soy sauce, sesame oil, or fresh ginger for an Asian twist.
Protein Additions: Stir in diced grilled chicken, shrimp, or tofu for a main dish salad.
Storage: Best within 1 day. Store leftovers in the fridge up to 2 days—texture will soften but still tastes great.
Find it online: https://allrecipesmade.com/ramen-noodle-salad/
