This tangy and crunchy Ramen Noodle Salad is quick, inexpensive, and super delicious. It’s ideal for feeding a crowd as a side salad, or the hit of a potluck!
Ramen Noodle Salad
I’ve come to love the crunch of uncooked noodles in my salads. In fact, our Oriental Chicken Salad is probably the most requested salad recipe in our home.
I recall the first time I had this Ramen Noodle Salad. It was at a school potluck to start the new year. Am I ever glad I gravitated toward this particular salad amongst all the others on that table, because I fell in love. Then went back for more.
In a crowded gym of a hundred, I tracked down the person that brought this Asian Salad and they happily passed over the recipe.
Since then, every time that I’ve served this salad to guests or have taken it to a potluck, there’s been the same requests. To me that’s a sign of a potluck winner.
HOW DO YOU MAKE RAMEN NOODLE SALAD?
To make ramen noodle salad, you need only to mix the salad then the dressing – and combine. While you could use fresh cabbage and carrots, I much prefer the ease and convenience of using a bag of store bought coleslaw.
Sometimes if I have carrots and some extra cabbage on hand, I grate and add a bit more. I find that store bought bags of coleslaw are usually quite stingy on these, and I love the orange and purple punches of color.
There’s many variations on Ramen Noodle Salad, and usually it’s the dressing. Mine is a combination of oil, vinegar, rice vinegar, sugar, soy sauce and the packet of flavoring from the ramen noodles.
The result is a sweet and sour tangy dressing. My suggestion is to make the dressing and then have a taste. Add a pinch more sugar if you think it’s needed, or a dash more of soy sauce. Yet please use low sodium soy sauce because it’ll be salty enough because of the flavor packets.
WHAT FLAVOUR OF RAMEN NOODLES DO I USE?
I use chicken or beef ramen noodle packs, so either would work for this recipe. I have found that the seasoning packets have little impact on overall taste. Meaning, most people wouldn’t notice a difference between a salad made with the beef packet and one with the chicken.
ARE RAMEN NOODLES HEALTHY FOR YOU?
Since this was the first question my kids asked before eating this salad, I thought I should include it here as well. My answer, is that they aren’t the healthiest, but there’s worse as with anything.
You add the noodles into this Ramen Salad uncooked, to get that crunch and texture that is key to this type of salad. If you are looking to make this recipe healthier, I would start with the seasoning packets and either use less or make your own seasoning.
VARIATIONS ON RAMEN NOODLE SALAD
As I mentioned above with changing your own preference on the dressing, the bulk of the salad is customizable as well. You could also add mandarin oranges, bean sprouts, broccoli and even slivered almonds too.
HOW LONG DOES RAMEN NOODLE SALAD LAST?
Since the uncooked noodles soak up liquid as they sit, the noodles will get more and more soggy with time. If you prefer less of a crunch, let the salad rest longer before eating.
I love that crunch so I always serve within 2 hours of making this recipe. I’ve made this recipe without adding in the noodles before, then have added them in when I get to the potluck dinner. Just so that it’s as fresh as possible.
MORE SALAD RECIPES YOU’LL LOVE
I love this Roasted Red Potato Salad for barbecues and potlucks as well.
For a salad that is unique and makes me think of late summer months, this Cucumber Pomegranate Salad is one that I make often.
For a salad that is a hearty meal, this Southwest Grilled Chicken Salad is just the recipe for you. Keep in mind, this Ramen Noodle Salad can be a main dish, with the addition of meat like chicken, beef or shrimp.
This is the perfect make-ahead salad to feed a crowd. It’s a welcome addition to any party or potluck, and will have people going back for more. It’s inexpensive, easy to put together and has a taste that will stand out.
FOR THE SALAD
- 1 bag coleslaw salad
- 1/2 cup green onions, chopped
- 3 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 2 packages ramen noodles, setting aside flavor packets
FOR THE DRESSING
- 1/2 cup vegetable oil
- 2 tbsp vinegar
- 3 tbsp rice vinegar
- 1/4 cup sugar
- 1/2 tbsp low sodium soy sauce
- 2 seasoning packets from ramen packages (see note in instructions)
- In a large bowl mix together the coleslaw salad, onions, sunflower seeds and sesame seeds
- Open the ramen noodles packages just enough to get the seasoning packets out. Lightly crush noodles while in package with hands. If serving within a couple of hours, also add the ramen noodles. If not, set aside until later unless you want a soggier noodle.
- In a small bowl, add the ingredients for the dressing, and mix well. NOTE: add only one seasoning package and mix. Taste, and if needed, either add just half of the other package or all depending on preference in taste
- Add dressing to salad and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour.
- Serve chilled and enjoy
- - Make sure to use low sodium soy sauce, as regular plus the seasoning packets would be too much sodium.
- - Optional: Add slivered almonds, bean sprouts and/or broccoli
- - to make it a meal, add cooked chicken, beef or shrimp
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 20mgSodium: 722mgCarbohydrates: 24gFiber: 2gSugar: 6gProtein: 6g