Have you ever tried ramen noodle salad before? While I was initially not too sure about it myself, it’s become one of my all time favorite salads. I love bringing it to potlucks to introduce it to people who’ve never had it before, and it is one of the easiest side dishes to make. Try it out for yourself this weekend!
I’m always a little bit hesitant to share particularly green recipes on my blog (this being a primarily sugar space and all), but with the holiday weekend approaching and side dishes being such a hot topic, I thought I’d share one of my favorite salads — Ramen Noodle Salad.
Maybe you’ve tried (and loved!) this salad before. Maybe you’ve never heard of it and it sounds bizarre to you (I was very skeptical the first time it was served to me), but despite it’s unusual ingredients, this has been one of my favorite recipes for years, and I thought you might like to try it out for yourself this weekend.
As I mentioned, this salad couldn’t be much easier to make. You’ll start with broccoli slaw, which I always buy pre-shredded (it’s usually found with the pre-packaged lettuce and salad mixes in the supermarket), chop up a few scallions, measure out your sunflower seeds, and then you’ll need your ramen noodles.
I know that ramen noodles — especially dry, uncooked ramen noodles — may seem like an unusual salad addition. I was skeptical myself the first time ramen noodle salad was served to me, but I’ve since been converted to a believer.
The noodles are broken up into small pieces (I like to keep them smaller than 3/4″, and usually just break them up by hand or smack the noodles a few times with a rolling pin before adding them to the salad) and tossed in with the broccoli slaw.
Make sure to reserve your seasoning packets as we’re going to use them in making our dressing. I have always used chicken flavored ramen, but there are so many flavor options out there that would be fun to experiment with.
You’ll want to whisk the salad dressing well before tossing it with your ramen noodle mixture. Then, let the salad sit in the refrigerator for at least an hour before serving. This will help the noodles to soften a bit, but not so much that they’re totally soft (though the salad is still good the next day!).
I’ve had ramen noodle salad in the past with toasted slivered almonds added as well, so that’s another option for you, but this is my favorite version of ramen noodle salad. If you try it out, let me know how you like it!
If you’re looking for other great side dishes, check out my broccoli salad and million dollar deviled eggs!
Ramen Noodle Salad
Ingredients
- 24 oz shredded broccoli slaw available by the pre-packaged salad mixes lettuce, etc., usually sold in 12 oz bags, so you will need 2
- 2 3 oz packages chicken flavored ramen noodles broken into small pieces (reserve seasoning packet)
- 1/2 cup chopped green onions about 6 green onions, sliced
- 1 cup sunflower seeds
- 1/2 cup canola oil vegetable oil would also work (120ml)
- 1/3 cup sugar (66g)
- ¼ cup apple cider vinegar (60ml)
- 3 Tablespoons rice vinegar
- ¼ teaspoon crushed red pepper flakes optional
Instructions
- Combine broccoli slaw, broken ramen noodles, green onions, and sunflower seeds in a large bowl. Set aside.
- In a separate bowl, whisk together canola oil, sugar, vinegars, crushed red pepper, and reserved seasoning from both ramen packets.
- Drizzle over broccoli slaw mixture and toss well.
- Chill in the refrigerator for one hour before serving to allow flavors to meld and noodles to soften. I prefer this salad best when served the same day that it is made as the noodles are still somewhat crunchy and offer a great texture, but it does taste good the next day with softer noodles, too.
Nutrition
Pat Shannon says
Thank you. I would like to get your recipes to my email.
Sam says
Hi Pat! You can sign up for emails here 🙂
Denise Strack says
I just love this recipe! One of the lady’s at our church always brings this at potluck. Then, I started making it more often at home as this is soooo healthy! I make mine with the broccoli slaw, sliced almonds, add olive oil, Splenda instead of brown or refined sugars, and the ramen noodle seasoning packet. Mix it together real well and then I sprinkle the top with crunched up dry ramen noodles!! Yumm!!!
Sam says
I am so glad everyone enjoys it so much, Denise! 🙂
Carolyn says
This is a favorite salad at our house; I usually crisp up the noodles and nuts in the oven and add them in at the last minute before serving. We love the crunch and flavor of toasted bits.
Sam says
I am so glad everyone enjoys it, Carolyn! 🙂
Julie Ann says
I’ve made this for years but use rice vinegar and a little sesame oil with bagged red and green chopped cabbage.
Sugar Spun Run says
That is awesome, Julie! Thanks for sharing. 🙂
Andrea Reynolds says
One of my very favorite Potluck bring-alongs! I add chicken when we make this at home for dinner. SO DELICIOUS!
Sam says
I’m definitely going to have to try adding chicken and have this for dinner one night, thanks for the idea, Andrea! So glad you enjoyed the Ramen salad 🙂
Kimberly says
I love this recipe. I never thought of trying apple cider vinegar. I love to add red bell pepper, edamame, apple, and English cucumbers. I also do sunflower seeds and cashews–lots of them for protein. It’s also good with sauteed shrimp or chicken for a main meal.
Sam says
That sounds delicious Kimberly! 🙂
Christine Smith says
Huge hit! Everyone asked for the recipe. Also, so easy to make which is a big in my book.
Sam says
I am so glad everyone enjoyed the salad, Christine! 🙂
Monique says
So simple and delicious. My husband requests it now!
Sam says
I’m so glad to hear it! Thanks for commenting, Monique! 🙂
Kimporter says
Love it I’m making it fo just my family as a side dish I’m gonna try oranges can u use just a vinegar oil dressing
Sam says
I hope you love it! 🙂
Cynthia A Hensley says
So very good! I’m enjoying some right now. I added julienned baked ham and baby swiss cheese. The possibilities are endless! Thank you!
Sam says
Yum, that sounds delicious! So glad to hear you enjoyed, and thank you for commenting 🙂
Natasha says
I have made a heartier “meal-version” of this salad by adding shredded chicken (used grocery store rotisserie chicken). Makes a delicious summer salad dinner.
Sam says
Oh, I do this sometimes too! it really is delicious!
Herbert Smith says
Loved the salad! I experimented and added feta cheese,walnuts & cranberries.
Sam says
Yum, love the additions! Glad you enjoyed, Herbert!!
Kimberly says
Do you really use the seasoning from the noodle package? And do you have to use both vinegars
Sam says
Hi Kimberly! Yes I use the seasoning from the noodles and I would recommend using both vinegars for best taste. 🙂
Kelly Cole-Cannon says
I made this, and added Mandarin oranges….delish!!
Sam says
Yum, love the addition of the oranges! Thanks for letting me know how it turned out for you! 🙂
Pat says
I add oranges too!
Sam says
Yum!
khoaki says
Made this salad and EVERYONE LOVES IT! People will ask for the recipe. (I leave the red peppers out)
Sam says
Yay! So glad everyone enjoyed it 🙂
J Sciubba says
Hi Sam:
I have used this great Ramen Noodle Salad recipe in the past but have used red cabbage as the main ingredient. The color, as you can imagine, is great and may well be a fun component to a July 4th deck party color-wise!
I am pleased that all is going well for you, though you are missed at The Dance Center!!
Jim Sciubba
Debb says
I make a similair salad.I use napa cabbage and then i take the seeds and ramon noodles and fry them in a little butter then drain on a paper sack. I mix green onion dried sweet cherries with the napa then add my ramon noodle mixture on top and i use the same dressing you do. Its wonderful everyone loves it
Jciofani says
So I don’t use bagged produce what a head of red cabbage julienne the stems from broccoli