If you’re craving something incredibly crunchy, full of flavor, and utterly addictive, then this Best Ramen Noodle Salad is about to become your new go-to recipe. Vibrant coleslaw, golden toasted ramen noodles, and a tangy homemade dressing work in perfect harmony—making this dish a hit at any potluck, picnic, or casual weeknight dinner. It’s one of those recipes that truly lives up to its “best” name!
Why You’ll Love This Recipe
- Ultimate Crunch: Toasted ramen noodles, sunflower seeds, and almonds combine for a snappy texture in every bite.
- Vibrant Flavors: The zesty homemade dressing and authentic ramen seasoning bring serious flavor, with a perfect balance of salty, tangy, and sweet.
- Crowd-Pleasing & Make-Ahead: This salad stays crisp for hours, making it the ultimate dish for potlucks, meal prep, and easy entertaining.
- Ridiculously Simple: Just a handful of easy pantry staples transforms into something truly special with minimal effort.
Ingredients You’ll Need
What makes the Best Ramen Noodle Salad so unforgettable is its harmony of simple ingredients, each playing a starring role in texture, color, or taste. Here’s what you’ll need and why each one matters for maximum deliciousness!
- Chicken-flavored ramen noodles: The real secret weapon! These bring classic savory flavor, plus you’ll use the seasoning packet in the dressing for extra punch.
- Raw sunflower seeds: Mildly nutty and perfect for giving each bite a delightful crunch. Stick with raw seeds so they toast up perfectly golden.
- Slivered almonds: Their delicate crunch and buttery flavor balance out the salad, adding complex texture.
- Coleslaw mix: A time-saving hero—pre-shredded green and purple cabbage (sometimes with carrots) makes this salad ultra easy and vibrantly colorful.
- Green onions: A pop of fresh flavor and color—don’t skip these, as they keep things tasting bright!
- Olive oil: The base of the dressing, it binds all the flavors together and adds a hint of richness.
- White vinegar: Gives that mouthwatering tang which wakes up the entire salad.
- White sugar: Just a touch for balance, so every forkful is just-right sweet and tangy.
- Ground black pepper: Adds a little pep, ensuring the dressing has plenty of zest.
Variations
The beauty of the Best Ramen Noodle Salad is how endlessly customizable it is! Whether you want to make it vegetarian, gluten-free, or play with new flavors, there are loads of fun ways to make this salad your own.
- Vegetarian twist: Swap out chicken-flavored ramen for vegetable ramen and skip the seasoning packet for a plant-based upgrade.
- Add protein: Toss in shredded rotisserie chicken, cooked shrimp, or cubed tofu for a more filling main-dish salad.
- Nut-free version: Omit the almonds and use pumpkin or more sunflower seeds for a safe (yet still crunchy!) alternative.
- Try a different slaw mix: Broccoli slaw or Asian-style slaw blends are amazing for an extra-nutritious swap and more color.
- Sesame flair: Add a spoonful of toasted sesame seeds or drizzle in a little sesame oil for an irresistible toasty aroma.
How to Make Best Ramen Noodle Salad
Step 1: Toast the Noodles, Seeds, & Almonds
Preheat your oven to 350°F (175°C). Break the ramen noodles into bite-sized shards (still in the package makes less mess!), then spread them, along with the raw sunflower seeds and slivered almonds, evenly over a rimmed baking sheet. Toast in the oven for 10–15 minutes, stirring halfway, until everything is lightly golden and fragrant. Set aside to cool completely—this is where all that signature crunch develops.
Step 2: Prepare the Coleslaw Base
While the noodle mixture cools, grab a large mixing bowl and add your coleslaw mix along with the chopped green onions. These veggies stay fresh and vibrant, providing that crisp salad backbone to soak up all the tangy dressing.
Step 3: Whisk Together the Dressing
In a small bowl or jar, combine olive oil, white vinegar, white sugar, black pepper, and both reserved ramen seasoning packets. Whisk or shake until the sugar is dissolved and the dressing is silky smooth—it’ll smell irresistible already!
Step 4: Assemble the Salad
Right before serving, sprinkle the cooled noodle mixture over the coleslaw and green onions. Pour the dressing over top and toss everything together until all the veggies and crunchy bits are evenly coated. If you’re making the salad ahead, keep the crunchy topping and dressing separate until you’re ready to serve for the very best texture.
Pro Tips for Making Best Ramen Noodle Salad
- Noodle Shattering Trick: For perfectly bite-sized ramen pieces, gently smack the package on your counter a few times before opening—it saves on cleanup and keeps the pieces just the right size.
- Watch the Toasting: Keep an eye on the oven as you toast the noodles, seeds, and almonds—they can go from golden to burnt in a flash, so stir once or twice for even color.
- Separate for Freshness: If making ahead, store the dressing and noodle mixture separately from the slaw until serving to keep everything deliciously crunchy.
- Ramp Up the Flavor: Taste the dressing before using—if you like things extra tangy or sweet, adjust the vinegar or sugar to match your personal preference.
How to Serve Best Ramen Noodle Salad
Garnishes
A sprinkle of extra sliced green onions, a handful of toasted sesame seeds, or even a few torn cilantro leaves will make your Best Ramen Noodle Salad pop with fresh color and flavor. Garnishes add a layer of wow both visually and in taste, so don’t hesitate to go a little extra.
Side Dishes
This salad is a superstar at picnics and BBQs—pair it with grilled chicken, teriyaki beef skewers, or tofu satay for a balanced and satisfying meal. It’s also wonderful with summery fruit platters or classic potluck casseroles for a fresh and crunchy contrast.
Creative Ways to Present
Serve the Best Ramen Noodle Salad in a big, colorful bowl for family-style feasting, or portion it into individual mason jars for a portable, picnic-ready treat. You can even spoon it into lettuce cups for a fun, hand-held appetizer to share.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover salad to an airtight container and refrigerate for up to 2 days. Just know that the noodles will soften a bit over time—but the flavors meld beautifully and it’s still absolutely delicious.
Freezing
This salad doesn’t freeze well, as the slaw and noodles tend to get soggy and lose their signature crunch. Instead, store components separately in the fridge and assemble fresh when you’re ready to serve for the best results.
Reheating
No reheating needed for the Best Ramen Noodle Salad—it’s meant to be served cold or at room temperature! If the salad has been stored in the fridge, let it sit out for a little while before serving so the flavors and crunchiness come through.
FAQs
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Can I make Best Ramen Noodle Salad in advance for a party?
Absolutely! For maximum crunch, simply keep the toasted noodle mixture and dressing separate until just before serving. Dice up your veggies the day before, then toss everything together right when guests arrive for a freshly crisp salad everyone will rave about.
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What can I use instead of the ramen seasoning packets?
If you prefer to skip the seasoning packets, you can substitute with a mix of low-sodium soy sauce, a dash of garlic powder, onion powder, and a pinch of extra salt. Taste and adjust until you get that savory “ramen” flavor you love!
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How do I keep the salad crunchy if not eating right away?
The trick is to store the toasted noodle mix and dressing separately from the slaw. Assemble just before serving for the ultimate crunchy Best Ramen Noodle Salad experience.
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Can I use gluten-free ramen noodles for this recipe?
Yes, you can! Just choose your favorite gluten-free ramen and seasoning (or make your own blend) and follow the same instructions for a gluten-free twist on this classic salad.
Final Thoughts
I can’t wait for you to dive into a big bowl of the Best Ramen Noodle Salad—each mouthful is bright, crunchy, and full of flavor in the most irresistible way. Whether you’re making it for a summer BBQ or a weeknight dinner, don’t be surprised when everyone comes back for seconds!
Print
Best Ramen Noodle Salad Recipe
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 55 mins
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking, Tossing
- Cuisine: Asian
- Diet: Vegetarian
Description
This Best Ramen Noodle Salad is a delicious and crunchy salad that combines ramen noodles, coleslaw mix, and a flavorful dressing. Perfect for picnics, potlucks, or as a refreshing side dish.
Ingredients
Salad:
- 2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
- 1/2 cup raw sunflower seeds
- 1/2 cup slivered almonds
- 1 (16 ounce) package coleslaw mix
- 3 green onions, chopped
Dressing:
- 1/2 cup olive oil
- 3 tablespoons white vinegar
- 1 tablespoon white sugar
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven: Preheat the oven to 350 degrees F (175 degrees C).
- Toast the noodle mixture: Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet. Bake in the preheated oven until fragrant and toasted, about 10 to 15 minutes. Set aside to cool.
- Prepare the salad: Combine coleslaw mix and green onions in a large bowl; sprinkle cooled noodle mixture over the top.
- Make the dressing: Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until smooth.
- Combine and serve: Pour the dressing over the noodle mixture and toss to coat. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
