15-Minute Ramen Noodle Salad
With over a dozen 5-star reviews, you can be sure that this easy ramen noodle salad is quick and totally delicious. Crunchy ramen noodles add the perfect texture to this fresh and flavorful dish that's ready in just 15 minutes.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Video
Notes
Storage: This recipe doesn't store well once assembled. To make it in advance, keep the veggies separate from the noodles and almonds, and mix in the dressing right before serving.
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, chili, soy sauce, mushroom, or vegetable flavor.
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, chili, soy sauce, mushroom, or vegetable flavor.
Nutrition
Serving: 1serving | Calories: 373kcal | Carbohydrates: 29.4g | Protein: 7.8g | Fat: 25.2g | Saturated Fat: 5.8g | Cholesterol: 1mg | Sodium: 583mg | Potassium: 368mg | Fiber: 6.4g | Sugar: 5.8g | Calcium: 98mg | Iron: 2mg
