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–+ servings
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Ramen Noodle Salad

A crunchy, flavorful side dish perfect for summer gatherings, potlucks, or weeknight meals. This refreshing salad combines toasted ramen noodles with a vibrant mix of vegetables and a delicious Asian dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Asian
Servings 10 servings
Calories 275 kcal

Equipment

  • Baking Sheet
  • Large Mixing Bowl
  • Mason Jar or Small Bowl

Ingredients
  

Salad

  • 16 oz coleslaw mix
  • 2 packages ramen noodles 3 oz each, seasoning packets set aside
  • 1 cup sliced almonds
  • 1/2 cup sunflower seeds
  • 4 green onions thinly sliced
  • 1 cup shredded carrots
  • 1 red bell pepper thinly sliced

Asian Dressing

  • 1/2 cup vegetable oil
  • 1/3 cup rice vinegar
  • 1/4 cup honey or 3 tablespoons sugar
  • 2 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 1 tsp garlic powder

Instructions
 

  • Preheat oven to 350°F (175°C). Break the ramen noodles into smaller pieces while still in their packaging. Discard the seasoning packets or save for another use.
  • Spread the broken noodles, sliced almonds, and sunflower seeds on a baking sheet. Toast in the oven for 5-7 minutes, stirring halfway through, until golden brown. Allow to cool completely.
  • In a large bowl, combine the coleslaw mix, shredded carrots, sliced red bell pepper, and green onions. Toss gently to mix all the vegetables.
  • In a medium bowl or mason jar, combine vegetable oil, rice vinegar, honey, soy sauce, sesame oil, and garlic powder. Whisk vigorously or shake until the honey is dissolved and the dressing is well emulsified.
  • Just before serving, add the cooled toasted ramen noodles, almonds, and sunflower seeds to the vegetable mixture.
  • Pour the dressing over the salad and toss until everything is well coated. Let rest for 30 minutes before serving to allow flavors to develop.

Notes

For the best crunch, add the toasted ramen, almonds, and sunflower seeds just before serving.
The dressing can be made up to 3 days in advance and stored in the refrigerator.
For a heartier meal, add 2 cups of cooked, shredded chicken or other protein of your choice.
To make this gluten-free, use gluten-free ramen noodles and substitute tamari for soy sauce.

Nutrition

Calories: 275kcalCarbohydrates: 22gProtein: 6gFat: 19gSaturated Fat: 2gSodium: 310mgFiber: 4gSugar: 10g
Keyword Ramen Salad, Crunchy Salad, Potluck Dish, Asian Salad, Summer Salad
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