Ramen Noodle Salad

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

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Keyword: Ramen Noodle Salad Recipe

Servings:

Calories: 226kcal

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)

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.

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.