Ramen Noodle Salad

Ramen Noodles... reinvented! This Asian-inspired Ramen Noodle Salad is savory, sweet and deliciously crunchy. The perfect side dish for any meal!

4.50 from 2 votes

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Prep Time: 15

Servings:

Calories: 206kcal

Author: Cathy Trochelman

Ingredients

28 ounces coleslaw mix
2 packages ramen broken into small pieces, seasoning packets reserved
8 green onions sliced
1 cup sliced almonds toasted
3/4 cup canola oil
1/2 cup rice wine vinegar
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon pepper

Instructions

In a large bowl, combine coleslaw mix and dry ramen noodles.
Add sliced green onions and toasted almonds and stir to evenly distribute.
In a small saucepan, combine canola oil, rice wine vinegar, ramen noodle seasoning packets, sugar, salt and pepper and bring to a boil. Stir until sugar dissolves. Remove from heat.
Let dressing cool; pour half over coleslaw mix and stir to combine. Refrigerate until ready to serve.
Before serving, add remaining dressing and stir to combine.

Notes

Toasting Almonds

Toasting almonds is easy to do, with just one ingredient (sliced almonds) and a small skillet. Add the almonds to the skillet and heat on medium-low heat, stirring regularly, for 5-7 minutes or until light golden brown. Watch almonds closely to avoid burning.

Recipe Variations

Use any flavor of ramen

Add additional vegetables, such as lightly steamed broccoli, pea pods, or bell pepper

Add shelled edamame (mukimame)

Add chow mein noodles or wonton strips for extra crunch

Add sesame seeds or drained mandarin oranges

Substitute unsalted peanuts for the almonds

Add grilled chicken for a heartier salad

Nutrition