Ramen Salad Recipe
Ramen Noodle Salad Recipe is a crunchy, savory side dish that transforms humble noodles and coleslaw into a crowd-pleasing potluck star. Every bite bursts with toasted seeds and tangy dressing.
Tossed together in under 20 minutes, this salad is perfect for BBQs, picnics, or busy weeknights. Its irresistible mix of texture and flavor makes it impossible to stop at just one serving.
What You’ll Need for Ramen Noodle Salad
- Coleslaw mix – the crisp, colorful base that brings freshness and crunch.
- Ramen noodles – crumbled and toasted for a delightful crunch that holds up in dressing.
- Sesame seeds – add a nutty depth and extra texture throughout the salad.
- Sunflower seeds – bring an earthy bite and extra heartiness.
- Sliced almonds – lend a mild, buttery crunch that complements the seeds.
- Green onions – their subtle sharpness cuts through the dressing for a fresh finish.
- Vegetable oil – forms the silky backbone of the tangy dressing.
- Rice wine vinegar – brightens everything with a gentle zing.
- Soy sauce – infuses savory umami flavor that ties it all together.
- Sugar – balances the acidity and enhances the flavors.
- Sesame oil – a touch goes a long way, adding a rich toasted note.
- Black pepper & garlic powder – subtle seasoning to round out the dressing.
Quick Steps for Making Ramen Noodle Salad
Start by preheating your oven and toasting the crumbled ramen noodles with sesame seeds, sunflower seeds, and sliced almonds. This quick bake creates the signature crunch that makes this salad so addictively good.
While the crunchy mix toasts, whisk together the dressing until smooth and balanced. Toss the coleslaw mix into a big bowl, pour over the dressing, and add the toasted noodle mixture once it’s golden and fragrant.
Give everything a good toss so the dressing coats every crunchy bite. Serve immediately and watch it disappear!
Tips & Tasty Twists for Ramen Noodle Salad
To make this Ramen Noodle Salad your own, try swapping the coleslaw mix for shredded Brussels sprouts or adding shredded carrots for extra color. Toss in cooked shredded chicken for a quick main dish or sprinkle with dried cranberries for a pop of sweetness.
For best crunch, always add the toasted noodles just before serving. If prepping ahead, keep the dry mix and dressing separate, combining only when ready to eat to maintain that crave-worthy texture.
How to Keep Ramen Noodle Salad Fresh
Leftover Ramen Noodle Salad can lose its crunch, but storing components separately helps. Keep the toasted noodles and seeds in an airtight container at room temperature and the dressed coleslaw mix in the fridge for up to two days.
If fully dressed, store any leftovers in the refrigerator in an airtight container for up to a day. The flavors will still be delicious, though the noodles may soften. Give it a quick toss and top with extra toasted seeds if needed to revive some crunch!
Ramen Salad Recipe
Ingredients
Salad
- ½ cup sliced almonds
- 1 cup sunflower seeds
- 16 ounces coleslaw mix
- 2 bags ramen noodles 3 oz each, crumbled (discard seasoning packets)
- ½ cup sliced green onions
- 2 tablespoons sesame seeds
Dressing
- ¼ teaspoon sesame oil
- ⅓ cup rice wine vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅔ cup vegetable oil
- 4 tablespoons white sugar
- 1 ½ tablespoons soy sauce
Instructions
- Preheat the oven to 425°F. Scatter the crumbled ramen noodles, sesame seeds, sunflower seeds, and sliced almonds on a baking sheet. Bake for five minutes, stir, then continue baking for an additional three to five minutes until lightly toasted and golden. Set aside to cool slightly. In a large mixing bowl, vigorously whisk together the vegetable oil, white sugar, rice wine vinegar, soy sauce, sesame oil, black pepper, and garlic powder until emulsified. Combine the coleslaw mix and the toasted ramen mixture with the prepared dressing, tossing thoroughly to coat every piece. Serve without delay for maximum crispness.
