Ramen Noodle Salad Recipe

Introduction

This Ramen Noodle Salad is a crunchy, flavorful dish perfect for potlucks or a refreshing side. Combining crisp slaw mixes with toasted almonds, crunchy ramen noodles, and a tangy dressing, it’s simple to prepare and loved by all ages.

Ingredients

• 1/4 cup sliced almonds
• 1/2 cup olive oil
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 1/2 cup sugar
• 1 (14 ounce) package prepackaged coleslaw mix
• 1 (12 ounce) package prepackaged broccoli slaw mix (or two broccoli slaw mixes)
• 2 packages ramen noodles (beef or oriental flavor)
• 1/4 cup seeded sesame seeds, sunflower seeds, or raw chopped peanuts

Instructions

1. Step 1: Preheat oven to 300°F (150°C).
2. Step 2: Spread the sliced almonds on a baking sheet and bake for 8 minutes, until fragrant but not browned. Remove and set aside to cool.
3. Step 3: In a medium bowl, whisk together olive oil, rice vinegar, soy sauce, and sugar until the sugar dissolves completely. Set the dressing aside.
4. Step 4: In a large bowl, combine the coleslaw and broccoli slaw mixes.
5. Step 5: Before opening ramen noodle packages, break the noodles into pieces about 1/2 inch in size. Add noodles (without the seasoning packets) to the slaw mixture.
6. Step 6: Add the cooled almonds and your choice of sesame seeds, sunflower seeds, or chopped peanuts to the slaw mixture. Toss to combine.
7. Step 7: Empty the seasoning packets from the ramen noodles into the prepared dressing and mix well.
8. Step 8: Pour the entire dressing over the slaw and noodle mixture. Toss thoroughly to coat everything evenly.
9. Step 9: Refrigerate the salad for at least 3 hours or overnight to allow flavors to meld. Serve chilled.

Tips & Variations

• For extra crunch, add chopped green onions or shredded carrots to the slaw mix.
• Substitute almonds with cashews or peanuts if preferred.
• Use gluten-free soy sauce to make the salad gluten-free.
• Try adding a splash of fresh lime juice to brighten the dressing before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Because the noodles soften over time, it’s best enjoyed within the first day for optimal crunch. Serve chilled and give it a good toss before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad without the almonds or nuts?

Yes, you can omit the almonds or nuts if you have allergies or prefer to avoid them. The salad will still have great flavor and texture from the ramen noodles and slaw.

Is this salad suitable for meal prep?

It is, but keep in mind the ramen noodles will soften over time in the dressing. To maintain crunch, you could keep the noodles separate and add them just before serving.

Ramen Noodle Salad Recipe

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★★★★★

4.5 from 85 reviews

This Ramen Noodle Salad is a delicious, crunchy, and flavorful dish perfect for potlucks, picnics, or a refreshing side salad. It combines the crispiness of baked almonds and broken ramen noodles with fresh coleslaw and broccoli slaw, all tossed in a sweet and tangy dressing made from olive oil, rice vinegar, soy sauce, and sugar. Recommended to chill for at least 3 hours or overnight, this salad offers a delightful mix of textures and flavors that are sure to please any crowd.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 3 hours 23 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad Base

• 1 14-ounce package prepackaged coleslaw mix
• 1 12-ounce package prepackaged broccoli slaw mix (or two packages for more broccoli flavor)
• 2 packages ramen noodles (beef or oriental flavor)

Dressing

• 1/2 cup olive oil
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 1/2 cup sugar
• Seasoning packets from ramen noodle packages (reserved)

Toppings

• 1/4 cup sliced almonds
• 1/4 cup seeded sesame seeds, sunflower seeds, or raw chopped peanuts

Instructions

1. Toast Almonds: Preheat your oven to 300°F. Spread the sliced almonds evenly on a prepared baking sheet and bake for about 8 minutes until they become fragrant but do not turn golden. Remove from the oven and set aside to cool.
2. Prepare Dressing: While the almonds are baking, combine olive oil, rice vinegar, soy sauce, and sugar in a medium bowl. Whisk thoroughly until the sugar dissolves and the mixture is well combined. Set this dressing aside.
3. Combine Slaws: In a large mixing bowl, combine the prepackaged coleslaw mix with the broccoli slaw mix, stirring until evenly mixed.
4. Prepare Ramen Noodles: Without opening the ramen noodle packages, break the noodles into small pieces no larger than 1/2 inch. Open the packages and add these broken noodle pieces to the slaw mixture, being sure to save the seasoning packets for the dressing.
5. Add Nuts and Seeds: Add the cooled toasted almonds and the sesame seeds (or sunflower seeds or chopped peanuts) to the slaw and ramen mixture. Mix well to distribute evenly.
6. Enhance Dressing: Pour the contents of the reserved ramen seasoning packets into your prepared dressing and whisk again to combine thoroughly.
7. Toss Salad: Pour the entire dressing over the slaw and noodle mixture, then toss everything together until well coated.
8. Chill and Serve: Cover the salad and refrigerate it for at least 3 hours or overnight to allow flavors to meld. Serve chilled for the best taste and texture.

Notes

• Breaking the ramen noodles into small pieces ensures they are easy to eat and evenly distributed throughout the salad.
• Adjust the amount of sugar in the dressing to your taste if you prefer it less sweet.
• For a nut-free version, omit the almonds and use seeds instead or leave them out entirely.
• Refreshing flavors develop best after chilling the salad overnight, so plan ahead if possible.
• This salad pairs well with grilled meats or as a standalone light meal.

Keywords: Ramen Noodle Salad, crunchy salad, coleslaw salad, broccoli slaw salad, party salad, potluck salad