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!
Servings 6 cups
- 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* (optional)
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 if desired.
- 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 buttery, nutty, crunch!
- Don't omit the sesame oil in this dressing. 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!
- Allow at least an hour or more for the slaw to sit and marinate in the refrigerator. This will give the vegetables and the dry ramen a chance to absorb the flavors in the dressing, and will allow the noodles to soften slightly.
- 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 or roasted, salted peanuts!
- Swap out the coleslaw mix for an equal amount of broccoli slaw, which you can purchase in packages at most grocery stores. You can also finely shred your own cabbage and carrots. You'll need about 6 ¾ cups shredded veggies altogether.
- Add a splash of soy sauce to the dressing for even more salty, umami flavor. Some ginger or garlic would also be nice touches.
- For some added sweetness, stir in mandarin oranges, dried cranberries, or peas.
- Diced or matchstick cucumber or red bell pepper would also be a nice addition to the cool, crunchy salad.
Serving: 1cup | Calories: 193.2kcal | Carbohydrates: 18.7g | Protein: 4.1g | Fat: 11.9g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.6g | Sodium: 292.2mg | Potassium: 3.9mg | Fiber: 3.2g | Sugar: 7.2g