Ramen Noodle Salad

Crunchy Ramen Noodle Salad is an easy recipe for summer parties and potlucks. This simple side dish is made with crunchy noodles, fresh veggies, and a delicious dressing that brings all the flavors together.

Course Side

Cuisine American

Keyword asian ramen salad, ramen noodle salad, ramen salad

Prep Time 20

Chill Time 1

Total Time 1 20

Servings

Calories 246kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

Salad:

12 oz Broccoli Slaw Mix
2 cups Broccoli Florets
1 cup Red Cabbage thinly sliced
2 packets Chicken Ramen break up the noodles into chunks and keep the seasoning packets for dressing
½ cup Sunflower Seeds
2 tablespoons Green onions sliced
1 tablespoon Sesame Seeds

Dressing:

½ cup Olive Oil
¼ cup Rice Vinegar
2 tablespoons Soy sauce
3 tablespoons Sugar
2 packets Ramen Seasoning

Instructions

Salad:

Place the broccoli slaw, broccoli florets, red cabbage, Ramen noodles (set seasoning packets to the side for the dressing), sunflower seeds, and green onions in a bowl and toss together.
In a separate bowl whisk together the dressing ingredients: oil, rice vinegar, sugar, soy sauce, and both packets of ramen seasoning.
Pour the dressing over the vegetables and toss until fully coated.
Sprinkle with sesame seeds.
Cover tightly and place in the refrigerator for at least 1 hour. (See note 1 about making it ahead of time)
Serve and enjoy!

Video

Notes

If you want to make it a day ahead of time I suggest combining all of the ingredients EXCEPT the noodles and placing them in the refrigerator overnight. Then about an hour before serving add the Ramen noodles to the salad like crunchy Asian croutons!

Nutrition