Ramen Noodle Salad Recipe
This ramen noodle salad recipe is a delicious blend of crispy textures, tangy flavors, and wholesome ingredients. Perfect for a light lunch, side dish, or party favorite, it combines crunchy ramen noodles, fresh vegetables, and a simple homemade dressing for a refreshing, crowd-pleasing salad.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 packages ramen noodles (discard seasoning packets)
- 1/2 cup sliced almonds, toasted
- 2 cups shredded coleslaw mix
- 1 cup shredded carrots
- 4 green onions, chopped
- 1/4 cup sunflower seeds
- 1/3 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp sugar
Instructions
- Break ramen noodles into small pieces and toast them in a dry skillet over medium heat until golden. Set aside.
- In a large bowl, combine coleslaw mix, shredded carrots, green onions, toasted almonds, and sunflower seeds.
- In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, and sugar until well combined.
- Pour the dressing over the salad ingredients and toss to coat evenly.
- Add the toasted ramen noodles just before serving for maximum crunch.
Notes
- Add cooked chicken or shrimp for a heartier meal.
- Adjust the sweetness and tanginess of the dressing to taste.
- Store leftovers in an airtight container for up to 2 days, though noodles may lose crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 5g
- Sodium: 320mg
Find it online: https://cookingwithjessica.com/ramen-noodle-salad-recipe/