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.
24ozshredded broccoli slawavailable by the pre-packaged salad mixes lettuce, etc., usually sold in 12 oz bags, so you will need 2
23 ozpackages chicken flavored ramen noodlesbroken into small pieces (reserve seasoning packet)
½cupchopped green onionsabout 6 green onions, sliced
1cupsunflower seeds
½cup(120ml)canola, vegetable, or light olive oil
⅓cup(66g)sugar
¼cup(60ml)apple cider vinegar
3Tablespoonsrice vinegar
¼teaspooncrushed red pepper flakesoptional
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 canola, vegetable, or light olive oil, ⅓ cup sugar, ¼ cup 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.