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Ramen Noodle Salad

This Ramen noodle salad is really a great salad for the summer months. It’s super easy to make and has a ton of flavor! It’s always a hit at potlucks and barbecues and it makes a great lunch to take to work too.

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This Ramen noodle salad is really a great salad for the summer months. It’s super easy to make and has a ton of flavor! It’s always a hit at potlucks and barbecues and it makes a great lunch to take work too.

What’s in this Ramen noodle Salad?

We’re starting with a package of Ramen noodles. You know the kind you normally add water to, heat up and create a soup? Except we’re using just the straight-up dry noodles and the packet of seasoning that comes with them. You can use beef, chicken or vegetable Ramen noodles. I prefer beef but you choose your favorite. You really can’t go wrong with any other them. Even the shrimp flavor works.

Then you’ll make a simple homemade dressing using apple cider vinegar, sesame oil, seasoned salt, cayenne pepper, white pepper and brown sugar. To that, you’ll add a bag of ready-to-go coleslaw mix then finish things off with sunflower seeds.

It’s all about the crunch!

The crunch from the dry noodles pairs up so well with the veggie slaw mix and dressing. So, nope, we are not cooking the Ramen noodles, they are going straight into this salad. Just have to crush them up into pieces.

For maximum crunch, this salad is best enjoyed fresh. If you plan to take it to work for lunch, then keep the ramen noodles separate and toss them in right before you’re ready to eat.

What’s flavor does this cold Ramen noodle salad have?

This is definitely an Asian flavored salad. Sesame oil, vinegar and brown sugar are the key players and the combine together to make this salad light and tangy with a hint of rich sweetness.

Try it with broccoli slaw.

You can interchange the coleslaw mix with broccoli slaw. So if cabbage isn’t your favorite or you want a few more nutrients, then grab a bag of broccoli slaw instead and mix it right in.

Add more veggies.

Feel free to toss in any veggies you want to add here. Raw veggies work best. Broccoli florets, chopped kale, green onion, microgreens, bean sprouts, an edamame are great add-ins.

You can also try adding mandarin orange slices (drained) for a sweet n’ spicy style flavor.

You may want to make a little extra dressing to coat extra veggies you add.

Want more easy side dish ideas?

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Ramen Noodle Salad

Oriental Noodle Salad - Made with Ramen Noodles!

This Ramen noodle salad is really a great salad for the summer months. It’s super easy to make and has a ton of flavor! It’s always a hit at potlucks and barbecues and it makes a great lunch to take to work too.
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Course: Lunch, Sides
Cuisine: Asian
Skill Level: Easy
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 Servings

Ingredients
 

  • 2 packs beef Ramen Noodles crushed (vegetarians: use meat-free Ramen Noodles)
  • ¼ cup apple cider vinegar
  • ¼ cup sesame oil
  • 1 tsp seasoned salt
  • ½ tsp cayenne pepper
  • ½ tsp ground white pepper
  • 2 tbsp brown sugar
  • 1 lb coleslaw mix
  • ¼ cup unsalted sunflower seeds

Instructions

  • In a large bowl, mix together spice packets from Ramen Noodles, vinegar, sesame oil, seasoned salt, cayenne pepper, white pepper and brown sugar.
  • Fold in coleslaw mix, crushed Ramen Noodles and sunflower seeds and toss until evenly coated.
  • Best if chilled for 1 hour prior to serving but not required.
Nutrition Facts
Oriental Noodle Salad - Made with Ramen Noodles!
Amount per Serving
Calories
114
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Sodium
 
308
mg
13
%
Potassium
 
136
mg
4
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
2
g
4
%
Vitamin A
 
110
IU
2
%
Vitamin C
 
21
mg
25
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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