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This no-cook Ramen noodle salad recipe is a must-have for potlucks or quick lunches.
Ramen noodles are crumbled and mxixed with shredded cabbage and bean sprouts in a tangy-sweet and savory dressing.
- It is super easy to prepare, with no cooking required. Use packaged slaw mix to save time.
- Make ahead: Refrigerate to let flavors develop and noodles soften.
- Asian salad with ramen noodles is a perfect take-along dish.
- Easily customizable, it tastes great with any kind of chopped veggie.
Ingredients for Ramen Salad
Ramen noodles: You can use any flavor of instant ramen; I most often use chicken flavor. Save the seasoning packet; it adds great flavor to the dressing!
Cabbage: Use shredded cabbage or coleslaw mix. While you can cut it thinly with a sharp knife, shredding it with either a food processor or mandolin can make this task really easy. Broccoli slaw is another great option. I love adding bean sprouts for a crisp freshness.
Almonds: I love to use slivered almonds. For the best flavor, add them to a dry skillet and cook over medium heat, stirring frequently, until they’re toasted and fragrant. Add or substitute sunflower seeds or sesame seeds for an extra crunch!
Dressing: The dressing is a basic vinaigrette, and adding the seasoning packet from the noodles adds lots of flavor.
Variations
- Add grilled chicken or shrimp to make it a full meal.
- Finely chop other veggies like broccoli, cauliflower, or bell peppers.
How to Make Ramen Noodle Salad
- In a large bowl, add the cabbage (recipe below).
- Break up the noodles and add them to the cabbage mixture.
- Combine the dressing ingredients with the seasoning packet and shake in a jar to combine.
- Pour dressing over the noodle and cabbage mixture, toss, and refrigerate.
This recipe does not require cooking the ramen noodles. Mix them well ahead of time, and they’ll soak up some of the sauce and soften.
Storing Ramen Noodle Salad
- Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator. If you prefer extra crunchy noodles, then assemble just before serving.
- Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.
Portable Potluck Salad Recipes
Did you make this Ramen Noodle Salad? Leave us a rating and a comment below.
Ramen Noodle Salad
Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots, and ramen noodles with an Asian vinaigrette dressing.
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In a large bowl, combine coleslaw, red pepper (if using) & green onions.
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Break up the ramen noodles and add them (uncooked) to the cabbage mixture.
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Add all dressing ingredients, including the seasoning packets from the ramen, into a jar with a lid. Shake well to combine.
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Pour the dressing over the salad and toss to combine. Refrigerate for at least 1 hour.
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Top with almonds and sesame seeds before serving.
I use chicken flavored ramen noodles, but you can use any flavor.
Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving again.
Calories: 134 | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 40mg | Potassium: 287mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5975IU | Vitamin C: 44.1mg | Calcium: 47mg | Iron: 0.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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