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ramen noodle salad
Faiza Shabir

onion cucumber tomato salad

This Crunchy Ramen Noodle Salad is sweet, tangy, and packed with irresistible crunch. Toasted ramen noodles mix with crisp cabbage, nuts, and a simple homemade dressing. It’s quick to prepare and perfect for potlucks, BBQs, or weeknight sides. Every bite delivers bold texture and flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Salad
Cuisine: Asian-Inspired
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 3 oz package ramen noodles (discard seasoning packet)
  • 4 cups coleslaw mix or shredded cabbage
  • 1/2 cup shredded carrots
  • 1/3 cup sliced almonds
  • 2 tbsp sunflower seeds
  • 2 green onions sliced
  • Dressing:
  • 1/4 cup olive oil
  • 2 tbsp rice vinegar or apple cider vinegar
  • 2 tbsp honey or sugar
  • 1 tbsp soy sauce
  • 1/4 tsp black pepper

Method
 

  1. Break ramen noodles into small pieces.
  2. Toast noodles, almonds, and sunflower seeds in a dry skillet 3–5 minutes until golden, then cool.
  3. In a large bowl, combine cabbage, carrots, and green onions.
  4. Whisk olive oil, vinegar, honey, soy sauce, and black pepper in a small bowl.
  5. Add cooled noodle mixture to salad bowl.
  6. Pour dressing over salad and toss until evenly coated.
  7. Chill 20–30 minutes before serving for best flavor.

Notes

  • Add dressing just before serving to keep noodles crunchy.
  • Use sesame oil instead of olive oil for a deeper flavor.
  • Add grilled chicken for a complete meal.
  • Store refrigerated up to 2 days and stir before serving.

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