5 Recipes

Ramen Noodle Salad

Crunchy cabbage salads with toasted noodles — Crunchy Asian Ramen Noodle Salad, Easy Chinese Chicken Salad, Crunchy Ramen Salad — for potlucks and busy nights.

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Crunchy Asian Ramen Noodle Salad

A crisp and flavorful salad combining ramen noodles, fresh vegetables, and a tangy dressing.

5 min370 cal8 g proteinServes 629 saves

Elizabeth Maynor Maynor

Ingredients

2 packages (3 oz each) ramen noodles
4 cups coleslaw mix
1/2 cup sliced almonds
1/3 cup sunflower seeds
4 green onions
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1/4 cup rice vinegar
3 tbsp soy sauce
2 tbsp honey (or sugar)
1 tsp sesame oil

Instructions

1Break the uncooked ramen noodles into small pieces. Toast them in a dry skillet over medium heat for 2-3 minutes, or until lightly golden. Allow them to cool.
2In a large bowl, combine the coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.
3In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil until well combined.
4Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately for maximum crunch or refrigerate for 15-20 minutes to allow the flavors to meld.

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Crunchy Ramen Salad

580 cal15 min15 saves

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The Salad That Always Comes Home Empty

Every family has one bowl that disappears first, and this is usually it. Cabbage, toasted noodles, almonds, and a sweet-tangy dressing you shake together in a jar — no cooking, no fuss, and it feeds a crowd.

Cooks on Pepper reach for these when there's a potluck Saturday, a cookout, or a Tuesday night that needs one more thing on the table besides grilled chicken.

Every recipe here leans on the same crunch: Crunchy Asian Ramen Noodle Salad with coleslaw mix and sliced almonds, Easy Chinese Chicken Salad with grilled chicken stirred in, Crunchy Ramen Salad with broccoli slaw and bok choy, and two simple Ramen Noodle Salads with sunflower seeds.

Quick Tips

1
Toast the noodles first
Crush the dry ramen and spread it on a sheet pan with the almonds at 350°F for 8 to 10 minutes, stirring once, until golden.
2
Add noodles at the end
Stir the crushed noodles in 10 minutes before serving so they stay crisp instead of going soft in the dressing.
3
Shake the dressing in a jar
Oil, vinegar, sugar, and the seasoning packet shake up in about 30 seconds and pour a lot more evenly than whisking.
4
Chill the cabbage
Keep the slaw mix in the fridge until the last minute; cold cabbage stays crunchy and won't weep water into the bowl.