Ramen Noodle Salad

This is the ramen noodle salad I make every time we grill. It has shredded cabbage, toasted ramen noodles, sliced almonds, sunflower seeds, and a dressing of sweet cider vinegar mixed with the seasoning packet from the noodles. It takes about 15 minutes to prepare and then needs 30 minutes in the fridge before serving — usually just enough time to get everything else on the table.

The trick to this salad is toasting the dry ramen noodles in the oven before adding them. That means you’re not cooking them, you’re crisping them! Toasted ramen noodles add a satisfying crunch to the salad, and unlike raw noodles, they will hold up better under the salad dressing. At the same time, the almonds and sunflower seeds will toast too. Just five minutes in the oven at 300°F, and you are all done!

What Makes This Recipe Work

• Toasting the dry ramen noodles before mixing them in gives you real crunch — raw ramen goes soggy fast, but toasted noodles hold up for hours in the fridge
• The ramen seasoning packet goes into the dressing, which gives the vinaigrette its savory depth without any extra ingredients
• Coleslaw mix is already shredded to the right size and far easier than shredding cabbage yourself — and it holds up in the dressing without wilting the way lettuce would
• The 30-minute chill time lets the dressing work into the cabbage slightly, which softens the raw edge without making anything mushy

What to Know Before You Start

Toast the noodles, almonds, and seeds first so they have time to cool down before mixing with the salad. Otherwise, they will wilt the cabbage. It will take about 5 minutes to toast them at 300°F. The almonds in particular can burn very quickly, so make sure to keep an eye on them in those final moments.

Set aside the seasoning packet for the dressing and don’t use it when toasting the noodles. The seasoning gets mixed into the oil and vinegar dressing and flavors the whole salad.

For best results, prepare this salad 30 minutes to a few hours before serving. It is great for potlucks — just chill it and toss before serving.

Ingredients

1 bag of shredded cabbage coleslaw mix — I use the Dole coleslaw blend because it’s got green and purple cabbage with a bit of carrot, and it’s already the right size. Any bagged coleslaw mix works. Do not use pre-dressed coleslaw or anything with sauce in it.

Ramen noodles (1 package, oriental flavor) — Both the noodles and the flavor packet are essential. The noodles are toasted dry and broken up. The flavor packet goes into the dressing. Purchase the individual 3-oz package, not the bulk brick.

Almonds (1½ oz. bag) — Toast with the noodles. They provide a different texture than noodles; a little more dense and they hold their crunch well. Slivered almonds equally suffice. Do not use whole almonds; they are too large to be easily eaten in a salad.

Sunflower seeds( 2 tablespoons) – Along with the almonds and the noodles, the seeds are toasted. They are very small but add a lot of taste. Use either salted or unsalted sunflower seeds; just account for the salt later.

Any of the neutral oils listed with the ingredients works for the base of the dressing – canola, avocado, light olive oil. Do not use extra-virgin olive oil, as it’s flavor is too strong for this dressing.

**Cider vinegar (3 tablespoons)** – Gives the dressing brightness and flavor. You can use white wine vinegar as a substitute. If you want a version that is a little less tangy and has a more Asian flavor profile, rice vinegar is a good choice.

**Sugar (¼ cup)** — The sweet-tart nature of the dressing balances the savory seasoning packet and the neutral cabbage. Don’t cut the sugar too much — the balance needs it. If you would prefer, honey can substitute this ingredient one-for-one.

How to Make Ramen Noodle Salad

Set the oven to 300°F. Grab the ramen noodles and break them up into rough small/medium pieces. No need to be precise, just break them up so nothing is large and difficult to eat. On a large baking sheet, spread the pieces of noodles, the sliced almonds, and the sunflower seeds in a single layer.

While the noodles and almonds finish toasting, prep the rest of the meal. Place the pan in the oven, and allow to toast for four to five minutes, or until the noodles are perfectly golden and the almonds are a light brown color. Keep a close eye on the almonds, as they can go from perfectly golden to over done in a matter of seconds. Once finished toasting, remove from the oven to cool on the pan while you finish preparing the rest of the components.

Mix together the dressing ingredients – vegetable oil, cider vinegar, sugar, salt, and the ramen seasoning packet – and whisk until the sugar dissolves and all ingredients are fully combined. As the seasoning packet contains salt, you should taste the mixture before adding more salt.

In a big bowl, mix together the coleslaw, toasted noodles (that have cooled), almonds, and sunflower seeds. Pour the dressing on top, and toss the salad so that everything gets coated. Before serving, chill in the fridge for at least half an hour. The cabbage dressing will absorb a lot of the flavors, so this step is important!

Helpful Tips

The toasted nuts and noodles should be cooled fully before mixing into the salad so the hot noodles don’t wilt the cabbage and you lose the crunch you just created!

Add the dressing right before you put it in the refrigerator for 30 minutes. Don’t do it hours beforehand. The noodles get softer the longer they sit in the dressing — 30 minutes to 2 hours is the ideal range. After that time, the crunch will be gone.

If you’re making this ahead for a party and want the most crunch, dress the salad and mix the toasted noodles in an hour before serving.

Make-Ahead and Storage

You can prepare the toasted noodle mixture a day ahead of time, and keep it in a sealed container at room temperature. You can also prepare the dressing ahead of time and keep it in the refrigerator. Just give it a quick whisk (the oil and vinegar will separate).

When the salad is fully assembled with dressing, it can be stored in the fridge for 2 days. Although the crunch does lessen over time, the taste is still great. Some people even enjoy the leftovers as a bit of a soft slaw instead of a crunchy salad.

Frequently Asked Questions

Do I cook the ramen noodles first?

No, the noodles go in dry and uncooked. You are toasting them, not cooking them. If ramen is already cooked, the noodles will be soft, and when the dressing is added, they will turn mushy. The entire reason for using raw noodles is that when they are toasted in the oven, they provide a crunch that will hold up in the salad.

What protein can I add to make this a meal?

Grilled chicken sliced thin is the best option. It complements the Asian-style dressing quite well. Even better is using shredded rotisserie chicken. Using frozen (thawed) edamame is a great meatless choice which adds protein and doesn’t change the taste much.

Can I substitute a different vinegar?

Rice vinegar yields a smoother, a bit sweeter dressing, and is ideal as a substitute if cider vinegar isn’t your favorite. For brightness comparable to cider, try white wine vinegar. You can use plain white vinegar, but be aware it’ll be more pronounced so consider reducing to 2 tablespoons.

What do you serve ramen noodle salad with?

This is an excellent side dish to go with anything grilled like burgers, chicken, pork chops, and brats. It’s also great for potlucks since it can be served at room temperature and it won’t wilt as quickly as green salads. I have brought this to so many cookouts, and I can tell you it is always one of the first dishes to be eaten.

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