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Classic Ramen Noodle Salad

The ultimate potluck salad featuring toasted ramen noodles, almonds, sunflower seeds, and crisp cabbage in a sweet and tangy Asian-inspired dressing. Always a crowd favorite!
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 10 servings
Course: Salad, Side Dish, Snack
Cuisine: American, Asian Fusion
Calories: 385

Ingredients
  

For the Salad
  • 2 (3-oz) packages dried ramen noodles seasoning packets discarded
  • 1 (14-oz) bag tri-color coleslaw mix
  • 1 cup sliced almonds
  • 1 cup sunflower seeds
  • 1 bunch green onions thinly sliced (about 1 cup)
  • 0.5 cup fresh cilantro chopped
For the Dressing
  • 0.75 cup neutral oil e.g., avocado or canola
  • 0.33 cup rice vinegar
  • 0.25 cup granulated sugar
  • 2 tbsp soy sauce or tamari
  • 1 tsp toasted sesame oil
  • 0.5 tsp freshly ground black pepper

Equipment

  • Large Rimmed Baking Sheet
  • Extra-Large Mixing Bowl
  • Medium mixing bowl or measuring cup
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Crush the ramen noodles into small pieces in their bag or with your hands.
  2. Spread crushed noodles, almonds, and sunflower seeds on a baking sheet. Toast for 5-8 mins, stirring halfway, until fragrant and golden. Let cool completely.
  3. In a medium bowl, whisk together oil, rice vinegar, sugar, soy sauce, sesame oil, and pepper until sugar dissolves and dressing is slightly emulsified.
  4. In an extra-large bowl, combine the coleslaw mix, green onions, and cilantro.
  5. Add the cooled toasted noodle mixture to the slaw. Pour the dressing over everything.
  6. Toss the salad thoroughly until everything is evenly coated with the dressing.
  7. Let the salad rest at room temperature for 15-20 minutes to allow flavors to meld. Toss once more before serving.

Notes

For best texture, eat the day it's made. Components can be prepped ahead: store toasted mix at room temp and dressing in fridge. Assemble just before serving.