Ramen Noodle Salad

Crunchy, loaded with fresh ingredients and smothered in a tangy dressing, this ramen noodle salad is the perfect side dish.

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For those of us who crave something with a lot of crunch, let us introduce you to this fantastic ramen noodle salad. Packed full of fresh vegetables and a delightful array of flavors and textures, this dish is truly one-of-a-kind.

Ramen Noodle Salad Ingredients

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Crunchy ramen noodle salad is the perfect dish for a hot summer day. Savory, crunchy, and undeniably delicious, the combination of flavors makes it an absolute must-try. 

The crunchy noodles provide a pleasingly chewy texture, while the fresh veggies bring a vibrant pop of color. As well as being visually stunning, they add a level of freshness and taste to each bite. 

Topped with a flavorful vinaigrette dressing, each mouthful bursts with flavor.

Substitutions And Additions

MIX-INS: You can add shredded or cubed cooked chicken or leftover rotisserie chicken, nuts, and wonton salad topping.

SPICE: If you prefer a spicy bite, you can add ¼ teaspoon of red pepper flakes to the tangy dressing for your ramen Asian noodle salad.

FRUIT & VEGGIES: You can add dried fruits, such as craisins, to the ramen noodle coleslaw salad. You can also add mandarin oranges and edamame.

How To Make This Ramen Noodle Salad Recipe

Making this delicious ramen salad is as simple as combining all of the vegetables and nuts in a bowl.

Mix up the salad dressing; we recommend using a mason jar so that you can give it a good shake.

Crush the ramen noodles before adding them to the top of your salad. Finally, serve this bowl of freshness at your next meal.

STEP ONE: Add the coleslaw mix, sunflower seeds, slivered almonds, sliced green onions, carrot matchsticks, and chopped red bell pepper to a large salad bowl. 

STEP TWO: Add the apple cider vinegar, extra virgin olive oil, granulated sugar, and ramen flavor packet to a small bowl. Whisk to combine completely.

STEP THREE: Pour the dressing over the coleslaw ingredients and stir to combine. Cover and keep refrigerated until ready to serve.

STEP FOUR: Just before serving, add the crumbled ramen noodles and stir to combine. Serve immediately.

How To Serve

This crunchy salad is a delicious dish, especially when complemented with some equally delightful accompaniments. 

To really bring out the flavors of this Asian-style salad, why not serve it as a great side dish alongside perfectly cooked apple pork tenderloin? Or grilled chicken breast marinated in sweet beer and barbecue sauce would also be delicious.

This isn’t the only tasty salad that we think you will enjoy. Try our Chinese chicken salad and broccoli apple salad for two solid choices.

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Storage

IN THE FRIDGE/FREEZER: The cold ramen noodle salad does not keep well. The noodles get soggy and lose all of their crunch. It is meant to be eaten while the noodles are crunchy. If you would like to shorten the prep time, you could prepare all of the components and store each of them in a separate airtight container until you are ready to serve the salad.

Salad lovers are going to love the crisp texture and delicious, tangy flavors of this easy Asian ramen noodle salad. Perfect as a summer side dish or even as a lunch idea when you add a little bit of protein, this salad is definitely one not to be missed.

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Ramen Noodle Salad

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Crunchy, loaded with fresh ingredients and smothered in a tangy dressing, this ramen noodle salad is the perfect side dish.

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12

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Ingredients

  

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• 16 ounces coleslaw mix, or a 16-ounce head of shredded cabbage (You can use tricolor, angel hair, broccoli slaw)
• 1 cup sunflower seed kernels, you can use salted or unsalted (I used salted)
• 1 cup slivered almonds
• 1 cup green onions, thinly sliced
• ¾ cup carrot matchsticks
• 2 medium red bell peppers, finely chopped
• ½ cup apple cider vinegar
• 2 tablespoons olive oil, extra virgin
• 1 tablespoon granulated sugar
• 6 ounces ramen noodles, reserve the flavor packets (You can use your favorite flavor, I used chicken)

Instructions

 

• Add the coleslaw mix, sunflower seeds, slivered almonds, sliced green onions, carrot matchsticks, and chopped red pepper to a large salad bowl.
• Add the apple cider vinegar, extra virgin olive oil, granulated sugar, and ramen flavor packet to a small mixing bowl. Whisk to combine completely.
• Pour the dressing over the coleslaw ingredients and stir to combine. Cover and keep refrigerated until ready to serve.
• Just before you are ready to serve, add the crumbled ramen noodles and stir to combine. Serve immediately.

Notes

• I found mixing it in an extra large bowl first and then transferring it to a serving bowl made for a little less mess!
• You can also mix the dressing ingredients in a mason jar with a lid so that you can shake it all up to make sure the ingredients are well-blended.
• You can crush the ramen noodles by hand or put them in a ziplock and gently roll a rolling pin over them in the bag.

Nutrition

Calories: 226kcal | Carbohydrates: 19g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Sodium: 305mg | Potassium: 325mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2085IU | Vitamin C: 41mg | Calcium: 63mg | Iron: 2mg

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