Looking for a delicious and easy salad recipe? Try ramen noodle salad recipe! Crunchy ramen noodles add the perfect texture to this fresh and flavorful dish. Ready in just 15 minutes!
Looking for a fun and easy way to upgrade your salad game? Look no further than this ramen salad recipe from!
With crunchy, toasted ramen noodles and slivered almonds, this salad is sure to be a crowd-pleaser. The tangy dressing, seasoned with the ramen packet, perfectly complements the tricolor coleslaw and sliced green onions.
And the best part? This salad comes together in no time, making it perfect for a quick lunch or dinner. So ditch those boring croutons and give ramen salad a try!
Ingredients for Ramen Salad
Minimalism is the name of the game when it comes to this ramen salad. You’ll need:
- Instant Ramen: Using uncooked ramen noodles as a crunchy crouton in this salad adds a fun twist and texture. You can use any flavor of instant ramen that you prefer. (Save the packet! You’ll use that to flavor the dressing.)
- Slivered Almonds: These add a delicious nutty crunch to the salad and are a great source of protein and healthy fats.
- Extra Virgin Olive Oil: The oil is used in the dressing to help emulsify and bring all the flavors together.
- Rice Vinegar: This vinegar is less acidic than other types of vinegar, and it adds a mild sweetness to the dressing that balances out the saltiness of the soy sauce. Don’t have it? Rice vinegar substitutes here!
- Soy Sauce: This adds saltiness and umami to the dressing, which pairs well with the ramen noodles and coleslaw.
- Tricolor Coleslaw: The coleslaw mix adds a variety of color and texture to the salad. You can find bags of pre-cut coleslaw mix in the produce section of most grocery stores.
- Green Onions: These add a subtle onion flavor and a pop of bright green color to the salad. (Not sure our to prep them? Here’s our guide to cutting green onions.)
You Can Eat Uncooked Ramen?!
While uncooked ramen noodles may not be the first thing that comes to mind when you think of a snack, they can actually be quite delicious when eaten raw. Simply break up the noodles into bite-sized pieces and enjoy them as a crunchy snack. You can also use them as a topping for salads, stir-fries, or even as a substitute for croutons on soup.
How to make Ramen Noodle Salad
This salad recipe is an easy one – just toast the crunchies, whisk the dressing, and serve!
Step 1: Toast
Toasting the ramen noodles and slivered almonds is an important step in this recipe that adds an extra layer of flavor and texture to the salad. It helps to bring out their nutty flavors and provides a deliciously crunchy texture that pairs perfectly with the coleslaw and dressing. This step can also be done on the stovetop by toasting the ramen and almonds in a dry skillet over medium heat until golden brown.
FAVORITE SHEET PAN
This large nonstick sheet pan is one of my everyday favorites!
Step 2: Dressing
Mix the seasoning packets from the instant ramen with oil, vinegar, and soy sauce to create a quick and flavorful dressing. The combination of the seasoning packets with the oil, vinegar, and soy sauce creates a well-balanced dressing that brings all the flavors of the salad together.
Step 3: Assemble
To assemble the salad, toss together the toasted ramen, slivered almonds, tricolor coleslaw, and sliced green onions in a large bowl. Stir in the dressing just before serving to ensure that everything is evenly coated and delicious.
Storage: This recipe doesn’t store well once assembled. To make it in advance, keep the veggies separate from the noodles and almond, and mix in the dressing right before serving.
No Slaw? If you can’t find tricolor coleslaw mix, you can make your own by shredding red cabbage, green cabbage, and carrots.
Herbs The Word: For an extra burst of flavor, you can add some chopped fresh herbs like cilantro or mint to the salad.
Flavor It Up: For a tasty kick, try adding some homemade kimchi or sriracha to this salad!
Why this Recipe Works
This recipe is a fun and flavorful way to elevate a simple salad with a unique ingredient that is sure to impress!
- It’s easy and quick to make, taking only 20 minutes from start to finish.
- It’s a crowd-pleaser that is perfect for potlucks, picnics, or any occasion where you need to feed a group.
- It’s a well-balanced dish that combines the fresh flavors of coleslaw and green onions with the nuttiness of slivered almonds and the umami flavor of the ramen seasoning.
- It’s customizable – you can use your favorite flavor of instant ramen noodles and add additional ingredients like crispy tofu or hardboiled eggs to make it a complete meal.
- It’s a great way to use up leftover ramen noodles that you might have in your pantry.
Cheap, easy to find ingredients, satisfies the ramen craving a bit, ramen gives the perfect crunch to replace croutons, doesn’t waste the seasoning packet
How long does this salad last in the refrigerator?
This salad is best when served immediately after assembling, but any leftovers can be stored in the refrigerator for up to 2-3 days. For meal prep, you can prep the ingredients ahead of time and store them separately until ready to assemble. The dressing can also be made ahead of time and stored in the refrigerator for up to a week.
Can I use a different type of vinegar instead of rice vinegar?
Yes, you can use other types of vinegar like apple cider vinegar or white wine vinegar, but they will have a slightly different flavor profile.
Which ramen flavors are vegan?
Always check the ingredients list, but this salad should be vegan if you use any of the following ramen flavors:
- Oriental flavor
- Chili flavor
- Soy sauce flavor
- Mushroom flavor
- Vegetable flavor
Make It A Meal
While I’ll sometimes just throw a protein on this salad and call it a meal – like air fryer chickpeas or crispy tofu – these pairing ideas will make it a fully balanced feast!
- Sticky Orange Cauliflower, a Chinese food takeout fakeout you’ll love.
- Miso Eggplant, a dreamy new way to do eggplant.
- Tofu Banh Mi, a delicious Vietnamese-inspired sandwich!
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
- 2 3-oz packages Instant Ramen any flavor, 85 g each
- ½ cup slivered almonds 46 g
- ¼ cup extra virgin olive oil 60 mL
- ¼ cup rice vinegar 60 mL
- 1 Tbsp soy sauce 15 mL
- 2 14-oz packages tricolor coleslaw 396 g each
- 1 bunch green onions sliced
- Toast: Preheat oven to 350°F (176°C). Break ramen blocks into bite-sized pieces and arrange in a single layer on a baking sheet. Add slivered almonds to the sheet. Bake for 10 minutes until they begin to turn brown (watch closely, once they stay browning they will burn quickly).
- Dressing: Whisk together the ramen seasoning packets with oil, vinegar, and soy sauce.
- Assemble: In a large bowl, toss together toasted ramen, almonds, coleslaw, and green onions. Stir in dressing right before serving.
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