This Ramen Noodle Salad is an easy side dish recipe alongside any Asian meal, or a simple dinner when you add chicken to the mix!
I first tasted a Ramen Noodle Salad at a church potluck over 10 years ago. I’ve been making my own version ever since, and this sweet and savory combination is always a big hit. The salad is an easy side dish recipe alongside any Asian meal, or a simple dinner when you add chicken to the mix!
As the warm weather sets in for the season, we often turn to cool, simple, make ahead meals that don’t require much sweat or time in the kitchen! This hearty salad is a popular side dish for your next picnic or Chinese dinner, or an equally satisfying entree when you toss it with some chicken. The almonds, crunchy salad noodles, and zesty dressing provide a variety of flavors and textures to keep your tastebuds happy!
How to Make Ramen Noodle Salad:
Start with the following ingredients:
- A package of chicken ramen noodles;
- A bag of coleslaw mix; and
- Two green onions
Combine the coleslaw, green onions, and crumbled, uncooked noodles in a large bowl
For the dressing, whisk together:
- Sugar
- The ramen noodle seasoning packet
- Oil
- Sesame oil
- Rice vinegar or apple cider vinegar
Toss the dressing with the coleslaw mixture, cover and refrigerate for at least 1 hour.
Just before serving, stir in 1/2 cup of toasted slivered almonds or roasted sunflower seeds.
You can toast almonds really quickly in the microwave by placing them on a microwave-safe plate and cooking them on high for about 1 minute.
Allow the almonds to cool completely before stirring them into the salad. They add the perfect finishing CRUNCH!
What to serve with Ramen Noodle Salad:
This Oriental salad pairs nicely with other Asian-inspired meals, such as:
- Instant Pot or Slow Cooker Chicken Teriyaki wrapped in tortillas, placed on top of the salad, or served on a bed of rice;
- Honey Soy Glazed Salmon;
- Teriyaki Grilled Chicken sliced and added to the salad, or served over rice with the salad on the side;
- Asian Turkey or Beef Lettuce Wraps.
Can you make Ramen Noodle Salad ahead of time?
Yes! This salad is best when you allow at least 1 hour for the vegetables to marinate in the dressing. The noodles get slightly softer, while still maintaining a bit of crunch. Don’t stir the almonds into the salad until just before serving so that they don’t get soggy.
You can prepare the salad up to 24 hours in advance, although my preference is to enjoy the salad within about 6 hours.
Cook’s Tips and Recipe Variations:
- Turn this into a main course by making Chicken Ramen Noodle Salad. Just add some pulled or sliced rotisserie chicken, grilled chicken or roasted chicken.
- Instead of slivered almonds, substitute with roasted sunflower seeds!
- Swap out the coleslaw mix for an equal amount of broccoli slaw, which you can purchase in packages at most grocery stores.
- For some added sweetness, stir in mandarin oranges, dried cranberries or peas.
- I strongly urge you to use the sesame oil in this dressing, because it gives the salad a unique nutty, toasted flavor that you just can’t replicate with any other oil. That said, you can substitute with another mild oil (like canola, vegetable or avocado oil) in a pinch!
Other salad recipes that you might enjoy:
- Chinese Chicken Salad with Cashews
- Southern Potato Salad
- Avocado Shrimp Pasta Salad
- B.L.T. Pasta Salad
- Southern Chicken and Rice Salad
Ramen Noodle Salad
This Ramen Noodle Salad is an easy side dish recipe alongside any Asian meal, or a simple dinner when you add chicken to the mix!
Ingredients
- 1 (14 oz) package coleslaw mix
- 2 green onions, sliced
- 1 (3 oz) package chicken ramen noodles
- 2 Tablespoons sugar
- 1 Tablespoon avocado oil, canola oil, vegetable oil (or other mild salad oil)
- 1 Tablespoon sesame oil (if you don’t have sesame oil, no problem – just substitute an extra tablespoon of avocado oil)
- 1 Tablespoon rice vinegar (can substitute with apple cider vinegar)
- ½ cup (2 oz) slivered almonds, toasted*
Instructions
- In a large bowl, combine coleslaw, green onions, and crumbled, uncooked ramen noodles.
- In a small bowl, whisk together sugar, oils, vinegar, and seasoning packet from the ramen noodles.
- Pour dressing over coleslaw mixture and toss to coat.
- Cover and refrigerate for about 1 hour before serving.
- Just before serving, stir in almonds.
Recipe Notes
*To toast the almonds quickly, I like to place them in a single layer on a microwave-safe plate. Microwave on high for about 1 minute, or just until fragrant and golden brown. Cool completely before adding to the salad.
- Turn this into a main course by making Chicken Ramen Noodle Salad. Just add some pulled or sliced rotisserie chicken, grilled chicken or roasted chicken.
- Instead of slivered almonds, substitute with roasted sunflower seeds!
- Swap out the coleslaw mix for an equal amount of broccoli slaw, which you can purchase in packages at most grocery stores.
- For some added sweetness, stir in mandarin oranges, dried cranberries or peas.
- I strongly urge you to use the sesame oil in this dressing, because it gives the salad a unique nutty, toasted flavor that you just can't replicate with any other oil. That said, you can substitute with another mild oil (like canola, vegetable or avocado oil) in a pinch!
- This salad is best when you allow at least 1 hour for the vegetables to marinate in the dressing. The noodles get slightly softer, while still maintaining a bit of crunch. Don't stir the almonds into the salad until just before serving so that they don't get soggy. You can prepare the salad up to 24 hours in advance, although my preference is to enjoy the salad within about 6 hours.
This post was originally published in May, 2013. It was updated in June, 2019.
Susan Hamilton says
April 9, 2019 at 3:11 pmVery good and tasty!!