Ramen Noodle Salad

5 from 4 votes

Crunchy Ramen Noodle Salad - coleslaw, veggies, nuts, and seeds in sweet and tangy dressing. Perfectly cold for summer parties, potlucks, and BBQs.

Prep Time20

Cook Time0

Total Time20

Course: Salad, Side Dish

Cuisine: American, Asian

Servings: 1 cup servings

Calories: 226kcal

16 ounces coleslaw mix (You can use tricolor, angel hair, or a 16-ounce head of shredded cabbage)
1 cup sunflower seed kernels (You can use salted or unsalted. I used salted)
1 cup slivered almonds
1 cup thinly sliced green onions
¾ cup carrot matchsticks
2 medium red bell peppers finely chopped
½ cup apple cider vinegar
2 tablespoons extra virgin olive oil
3 teaspoons granulated sugar
6 ounces (2 3-ounce) packages top ramen noodles (Reserve the flavor packets. You can use your favorite flavor, I used chicken)

Add the coleslaw mix, sunflower seeds, slivered almonds, sliced green onions, carrot matchsticks, and chopped red pepper to a large salad bowl.
Add the apple cider vinegar, extra virgin olive oil, granulated sugar, and ramen flavor packet to a small mixing bowl. Whisk to combine completely.
Pour the dressing over the coleslaw ingredients and stir to combine. Cover and keep refrigerated until ready to serve.
Just before you are ready to serve, add the crumbled ramen noodles and stir to combine. Serve immediately.

Storage:

To Store: The ramen noodle salad does not keep well. The noodles get soggy and lose all of their crunch. It is meant to be eaten while crunchy.

Tips:

If you prefer a spicy bite, you can add ¼ teaspoon of red pepper flakes to the dressing.
The fastest way to break the ramen noodles is to leave them in the package and crush them with a rolling pin or by hand. Just make sure not to crush into tiny little pieces!
The dressing will soften the ramen noodles the longer the salad sits. You want your salad to be as crunchy as possible, therefore wait to add the dressing until just before serving.