Ramen Noodle Salad

A unique salad with great flavor and texture! This Ramen Noodle Salad couldn't be easier to make.
Prep Time 10 minutes
Resting Time 1 hour
Total Time 10 minutes
Servings 8 people
Calories 385kcal
Author Sam Merritt


  • 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


  • 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.


Serving: 1/8 | Calories: 385kcal