Ramen Noodle Salad That You Gotta Try
This tangy and crunchy Ramen Noodle Salad is quick, inexpensive, and super delicious. It's ideal for feeding a crowd as a side salad, or the hit of a potluck! 4.93 from 13 votes.
Equipment
- 1 Bowls One large for mixing and one small for dressing
Ingredients
Main ingredients
- 1 bag coleslaw salad mix
- ½ cup chopped green onions
- 3 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
- 2 packages ramen noodles (save the seasoning packets)
- ½ cup vegetable oil
- 2 tablespoons vinegar
- 3 tablespoons rice vinegar
- ¼ cup sugar
- ½ tablespoon low sodium soy sauce
Instructions
Instructions
- Grab your largest bowl and toss in the coleslaw mix, chopped green onions, sunflower seeds, and sesame seeds. Stir them up so everything starts mingling.
- In a separate bowl, mix vegetable oil, vinegar, rice vinegar, sugar, and low sodium soy sauce. Whisk it good until sugar dissolves and dressing looks silky.
- Break ramen noodles into bite-sized pieces. You want these pretty small or else biting feels weird.
- Quickly toss the broken noodles into the salad bowl. Don’t add the seasoning packets yet.
- Pour dressing over salad, sprinkle in the two ramen seasoning packets, and stir gently so everything’s coated and shiny.
- Let it sit for at least 15 minutes. During this time, flavors meld but noodles still stay crunchy. That waiting part’s the hardest but so worth it.
Notes
Make sure to use low sodium soy sauce, as regular plus the seasoning packets would be too much sodium. Optional: Add slivered almonds, bean sprouts and/or broccoli – to make it a meal, add cooked chicken, beef or shrimp