This Ramen Noodle Salad is a vibrant, crunchy delight that brings together bold flavors and satisfying textures in every bite. With crisp veggies, tender noodles, and a zesty dressing, it’s a refreshing twist on a classic favorite. Ready in just 10 minutes of prep, it’s perfect for busy days or last-minute gatherings, with an hour of resting time to let the flavors meld beautifully.
Packed with fresh ingredients, this salad offers a harmonious balance of tangy, sweet, and savory notes, making it a crowd-pleaser for any occasion. The combination of juicy cabbage, crunchy almonds, and chewy ramen noodles creates a mouthwatering experience. Plus, it’s light yet filling, with a nutritional profile that keeps you energized. Serve it up for a dish that’s as easy to make as it is delicious!
Ingredients for Ramen Noodle Salad
- 24 oz shredded broccoli slaw (available in pre-packaged salad mixes, usually sold in 12 oz bags, so you’ll need 2)
- 2 (3 oz) packages chicken-flavored ramen noodles (broken into small pieces; reserve seasoning packets)
- ½ cup chopped green onions (about 6 green onions, sliced)
- 1 cup sunflower seeds
- ½ cup (120 ml) oil (canola, vegetable, or light olive oil)
- ⅓ cup (66 g) sugar
- ¼ cup (60 ml) apple cider vinegar
- 3 Tablespoons rice vinegar
- ¼ teaspoon crushed red pepper flakes (optional, for a hint of spice)
Step-by-Step Instructions
- Prepare the salad base: In a large bowl, combine the shredded broccoli slaw, broken ramen noodles, chopped green onions, and sunflower seeds. Set aside.
- Make the dressing: In a separate bowl, whisk together the oil, sugar, apple cider vinegar, rice vinegar, crushed red pepper flakes (if using), and the reserved seasoning packets from both ramen noodles.
- Combine and toss: Drizzle the dressing over the salad mixture and toss well to ensure everything is evenly coated.
- Chill: Refrigerate the salad for 1 hour to allow the flavors to meld and the noodles to soften slightly.
- Serve: Enjoy the salad the same day for a crunchy texture, or the next day for softer noodles. Both are delicious!
Perfect Pairings: Serving Suggestions
This Ramen Noodle Salad is a versatile dish that pairs well with grilled chicken, shrimp, or tofu for a complete meal. For a light lunch, serve it alongside a bowl of miso soup or a fresh fruit salad. It’s also a great addition to potlucks or picnics—just keep it chilled until ready to serve!
Mix It Up: Recipe Variations
Feel free to customize this salad to suit your taste! Swap out sunflower seeds for slivered almonds or chopped cashews for a different crunch. Add shredded carrots, bell peppers, or edamame for extra color and nutrition. For a tangier twist, try using lime juice instead of rice vinegar in the dressing.
Keep It Fresh: Storage Tips
While this salad is best enjoyed the same day for maximum crunch, you can store leftovers in an airtight container in the fridge for up to 2 days. Note that the noodles will soften over time, so if you prefer them crispy, consider adding fresh noodles just before serving.
Quick Prep: Time-Saving Tips
To save time, prep your broccoli slaw and green onions the night before. You can also mix the dressing ahead of time and store it in the fridge—just give it a good shake before tossing it with the salad. Breaking the ramen noodles into small pieces? Use a sealed bag and gently crush them with a rolling pin for quick results!
Common Questions Answered
Can I use a different type of vinegar?
Absolutely! White wine vinegar or balsamic vinegar can work in place of apple cider vinegar, though the flavor will vary slightly.
Is this salad gluten-free?
Not as written, but you can use gluten-free ramen noodles to make it suitable for a gluten-free diet. Always check labels to ensure all ingredients meet your dietary needs.
Ramen Noodle Salad
Ingredients
- 24 oz shredded broccoli slaw available by the pre-packaged salad mixes lettuce, etc., usually sold in 12 oz bags, so you will need 2
- 2 3 oz packages chicken flavored ramen noodles broken into small pieces (reserve seasoning packet)
- ½ cup chopped green onions about 6 green onions, sliced
- 1 cup sunflower seeds
- ½ cup canola, vegetable, or light olive oil
- ⅓ cup sugar
- ¼ cup apple cider vinegar
- 3 Tablespoons rice vinegar
- ¼ teaspoon crushed red pepper flakes optional
Instructions
- Combine broccoli slaw, broken ramen noodles, green onions, and sunflower seeds in a large bowl. Set aside.
- In a separate bowl, whisk together oil, sugar, vinegars, crushed red pepper, and reserved seasoning from both ramen packets.
- Drizzle over salad mixture and toss well.
- Chill in the refrigerator for one hour before serving to allow flavors to meld and noodles to soften. I prefer this salad best when served the same day that it is made as the noodles are still somewhat crunchy and offer a great texture, but it does taste good the next day with softer noodles, too.