Print

Ramen Noodle Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Ramen Noodle Salad is a crunchy, tangy, and slightly sweet dish that comes together in minutes. Tossed with a sesame soy dressing, it’s perfect for potlucks, BBQs, or as a refreshing side. The crispy ramen noodles add the best texture to this colorful cabbage salad.

Ingredients

Scale

For the Salad:

  • 1 (16 oz) bag coleslaw mix

  • 2 packages ramen noodles (chicken flavor), crushed (seasoning packets set aside)

  • 1 cup shredded carrots (optional)

  • ½ cup sliced green onions

  • ½ cup slivered almonds

  • ¼ cup sunflower seeds

  • ¼ cup chopped fresh cilantro (optional)

For the Dressing:

  • ¼ cup vegetable oil

  • 2 tablespoons rice vinegar

  • 2 tablespoons soy sauce

  • 2 tablespoons sugar

  • 1 teaspoon sesame oil

  • Seasoning packets from ramen noodles (optional, for extra flavor)

Instructions

  1. In a large bowl, combine coleslaw mix, crushed ramen noodles, carrots, green onions, almonds, sunflower seeds, and cilantro (if using).

  2. In a small bowl or jar, whisk together vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, and seasoning packets (if using) until well combined.

  3. Pour the dressing over the salad and toss everything until evenly coated.

  4. Let the salad sit for about 10–15 minutes before serving to let the flavors soak in and the noodles soften slightly.

  5. Serve chilled or at room temperature.

Notes

  • For extra crunch, toast the almonds and sunflower seeds before adding.

  • You can prep the salad ahead of time, but add the dressing and noodles just before serving to keep it crunchy.

  • Add grilled chicken or shrimp for a more filling meal.

 

Find it online: https://ukfinda.com/ramen-noodle-salad/