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Crunchy Ramen Salad

For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. —LJ Porter, Bauxite, Arkansas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    16 servings

Ingredients

  • 1 tablespoon plus 1/2 cup olive oil, divided
  • 1/2 cup slivered almonds
  • 1/2 cup sunflower kernels
  • 2 packages (14 ounces each) coleslaw mix
  • 12 green onions, chopped (about 1-1/2 cups)
  • 1 medium sweet red pepper, chopped
  • 1/3 cup cider vinegar
  • 1/4 cup sugar
  • 1/8 teaspoon pepper
  • 2 packages (3 ounces each) chicken ramen noodles

Directions

  • In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
  • In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Ramen Noodle Salad Tips

What else can I make with ramen noodles?

Ramen noodles are a versatile ingredient. Add them to your favorite soups, use cooked ramen noodles in stir frys and use crunchy ramen noodles as a topping in salads. For more ideas, check out these great ramen noodle recipes.

What else can I add to this recipe?

You can easily make this into a main dish salad by adding shredded or cubed chicken or pork. This recipe uses chicken-flavored ramen, but you could also use shrimp-flavored ramen and toss in cooked shrimp. For a healthy crunch, add fruit such as diced apples, halved grapes or mandarin slices, or top the salad with crushed peanuts or cashews. Finally, you could use broccoli slaw instead of coleslaw, and you can add spice with some hot pepper flakes. Keep in mind that if you add a lot of ingredients, you may want to double the dressing.

Is this ramen noodle salad good as leftovers?

This salad isn’t ideal for leftovers because the dressing will soak into the noodles over time and soften them. However, there's a workaround: Serve the noodles on the side and mix them into individual servings, and then store the leftover salad and noodles separately.

Research contributed by Hazel Wheaton, Taste of Home Books Editor
Nutrition Facts
3/4 cup: 189 calories, 13g fat (2g saturated fat), 0 cholesterol, 250mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.