Description
Ramen Noodle Salad is a crunchy, refreshing dish made with toasted ramen noodles, crisp cabbage, nuts, and a tangy homemade dressing. It’s quick to prepare, packed with texture, and perfect for potlucks, side dishes, or light meals.
Ingredients
Scale
- 2 (3 oz) packages ramen noodles, broken into pieces
- 1/2 cup sunflower seeds
- 1/2 cup sliced almonds
- 1 (14 oz) bag coleslaw mix (cabbage and carrots)
- 1/2 cup green onions, chopped
- 1/2 cup olive oil
- 2 ramen seasoning packets
- 1/4 cup white vinegar
- 1/3 cup granulated sugar
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Break the ramen noodles into small pieces and spread them on a baking sheet with sunflower seeds and sliced almonds.
- Bake for 10–15 minutes, stirring occasionally, until golden and fragrant. Let cool completely.
- In a large bowl, combine the coleslaw mix and chopped green onions.
- Add the cooled noodle mixture on top of the vegetables.
- In a separate bowl, whisk together olive oil, ramen seasoning packets, vinegar, sugar, and black pepper until smooth.
- Pour the dressing over the salad just before serving.
- Toss well to coat evenly and serve immediately for maximum crunch.
Notes
- Toast the noodles and nuts carefully to avoid burning.
- Do not add dressing too early to keep the salad crunchy.
- Store dressing separately if making ahead.
- Add grilled chicken, shrimp, or tofu for extra protein.
- For a healthier version, reduce sugar or substitute with honey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking and Tossing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg