Ramen Noodle Salad
This Ramen Noodle Salad is a vibrant, crunchy delight that brings together bold flavors and satisfying textures in every bite. 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.
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.
Nutrition
Calories: 284kcalCarbohydrates: 17gProtein: 6gFat: 23gSaturated Fat: 2gSodium: 32mgPotassium: 409mgFiber: 2gSugar: 9gVitamin A: 429IUVitamin C: 81mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!