Ramen Noodle Salad is loaded with texture and flavor, and it’s SO easy to make! My recipe takes just 10 minutes to prep and is the perfect easy side dish for your next potluck or cookout.
Quick & Easy Side Dish
Maybe you’ve tried and loved ramen noodle salad before, or maybe it sounds bizarre to you (I was very skeptical too!). Despite its unusual ingredients, this is one of the easiest and tastiest side dishes I’ve tried, and it’s quickly become one of my favorite potluck recipes.
I know that ramen noodles–especially dry, uncooked ramen noodles–may seem like an unusual salad addition, but trust me! We’ll break them up into small pieces and toss them together with broccoli slaw, a few mix-ins, and an easy dressing. The final result is a crunchy, bright, and fresh salad full of texture and flavor!
This is a unique side dish (similar to my broccoli salad!) that goes well with everything from seared chicken to instant pot pulled pork (with a side of deviled eggs!). Bring it your next cookout and be prepared to share the recipe–everyone will be asking for the recipe!
What You Need
You need less than 10 ingredients for this easy salad. Let’s discuss a few of the most important ones:
- Broccoli slaw. This consists of shredded broccoli stems, cabbage, and carrots. It’s typically sold right next to bagged coleslaw and salads.
- Vinegar. I use a combination of rice vinegar and apple cider vinegar. If you can’t find rice vinegar (it’s usually in the asian food section of the grocery store!), you can substitute an equal amount of apple cider vinegar.
- Sunflower seeds. These add a nice salty crunch to the salad. Chopped peanuts or toasted slivered almonds would also work well here.
- Ramen noodles. I usually just break up my noodles by hand or smack them with a rolling pin. Chicken flavored ramen is my preference, but you could experiment with other flavors. Don’t forget to save the seasoning packets–we’ll use them for our dressing!
- Red pepper flakes. I add a pinch just for a little kick, but you can always omit this (or add more if you want a lot of kick!).
SAM’S TIP: While my recipe has always called for canola or vegetable oil, I’m now trying to move away from these oils as much as possible. An equal amount of light olive oil works just fine here.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make It
- Prepare the salad – Toss together the broken noodles, broccoli slaw, green onions, and sunflower seeds.
- Make the dressing – Whisk the oil, sugar, vinegars, crushed red pepper, and seasoning packets in a separate bowl or liquid measuring cup, then pour over the salad.
- Toss everything together until well coated and let sit in the fridge for one hour before serving.
SAM’S TIP: Some people like to toast their ramen before adding it for extra flavor. If you’d like to do this too, you can follow the directions in my how to toast coconut tutorial (just sub the broken ramen for the coconut!).
Frequently Asked Questions
I personally prefer to enjoy this salad immediately after the chilling step, but you can still enjoy it the next day. The noodles will soften over time, so you will lose some texture. The flavor will still be great though!
I think this salad tastes best when prepared as directed below, but if you want to use less of or completely remove the seasoning packet, you can. If you do this, you may need to add salt or other spices to compensate for the missed flavor.
I love my recipe as-is, but some people like to toss in shelled edamame, chopped snow peas or sugar snap peas, mandarin orange segments, sesame seeds, toasted almonds, or cilantro. Lots of fun options!
I hope you love this one as much as I do!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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)
- ½ cup chopped green onions about 6 green onions, sliced
- 1 cup sunflower seeds
- ½ cup (120 ml) canola, vegetable, or light olive oil
- ⅓ cup (66 g) sugar
- ¼ cup (60 ml) apple cider vinegar
- 3 Tablespoons rice vinegar
- ¼ teaspoon crushed red pepper flakes optional
Recommended Equipment
Instructions
- Combine broccoli slaw, broken ramen noodles, green onions, and sunflower seeds in a large bowl. Set aside.24 oz shredded broccoli slaw, 2 3 oz packages chicken flavored ramen noodles, ½ cup chopped green onions, 1 cup sunflower seeds
- In a separate bowl, whisk together oil, sugar, vinegars, crushed red pepper, and reserved seasoning from both ramen packets.½ cup (120 ml) canola, vegetable, or light olive oil, ⅓ cup (66 g) sugar, ¼ cup (60 ml) apple cider vinegar, 3 Tablespoons rice vinegar, ¼ teaspoon crushed red pepper flakes
- Drizzle over salad 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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Pat Shannon
Thank you. I would like to get your recipes to my email.
Sam
Hi Pat! You can sign up for emails here 🙂
Denise Strack
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
I am so glad everyone enjoys it so much, Denise! 🙂
Clay Crocker
You’ve got to toast the ramen and sunflower seeds (add almond slivers). Aside from that it’s what I remember my mother making growing up.
Carolyn
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
I am so glad everyone enjoys it, Carolyn! 🙂
Julie Ann
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
That is awesome, Julie! Thanks for sharing. 🙂
Andrea Reynolds
One of my very favorite Potluck bring-alongs! I add chicken when we make this at home for dinner. SO DELICIOUS!
Sam
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 🙂
joan white
I LOVE this recipe…been in our family for years, but we use the beef ramen, and it’s delicious!!
Sam
I’m so glad you enjoyed it so much, Joan! 🙂
Kimberly
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
That sounds delicious Kimberly! 🙂
Christine Smith
Huge hit! Everyone asked for the recipe. Also, so easy to make which is a big in my book.
Sam
I am so glad everyone enjoyed the salad, Christine! 🙂
Monique
So simple and delicious. My husband requests it now!
Sam
I’m so glad to hear it! Thanks for commenting, Monique! 🙂
Kimporter
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
I hope you love it! 🙂
Dre
I am making this for 80 people tomorrow for a BBQ and I don’t believe many of the people who are attending have even heard of it. But when I had it for the 1st time, absolutely craved it. So this is my 1st time making it myself. I’m using canola oil, apple cider vinegar, sugar, and packets as I taste (5 packets is plenty) I think I’m going to have to add a lot more vinegar, maybe even white cause the dressing is just not that good. Not adding nuts (maybe side) I also added a mixed bag of kale slaw (why not lol) Do you think the white will give it that good taste? Really just going with the flow and taste especially for 80 peeps lol..
Sam
It’s really a matter of personal preference here. You can add and taste until it’s to your liking. 🙂
Cynthia A Hensley
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
Yum, that sounds delicious! So glad to hear you enjoyed, and thank you for commenting 🙂
Natasha
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
Oh, I do this sometimes too! it really is delicious!
Herbert Smith
Loved the salad! I experimented and added feta cheese,walnuts & cranberries.
Sam
Yum, love the additions! Glad you enjoyed, Herbert!!
Kimberly
Do you really use the seasoning from the noodle package? And do you have to use both vinegars
Sam
Hi Kimberly! Yes I use the seasoning from the noodles and I would recommend using both vinegars for best taste. 🙂
Kelly Cole-Cannon
I made this, and added Mandarin oranges….delish!!
Sam
Yum, love the addition of the oranges! Thanks for letting me know how it turned out for you! 🙂
Pat
I add oranges too!
Sam
Yum!
khoaki
Made this salad and EVERYONE LOVES IT! People will ask for the recipe. (I leave the red peppers out)
Sam
Yay! So glad everyone enjoyed it 🙂
J Sciubba
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
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
So I don’t use bagged produce what a head of red cabbage julienne the stems from broccoli