Sweet and Crunchy Ramen Salad

Colorful, crunchy and loaded with delicious flavors, this salad is always a holiday or get-together showstopper!

If I had a dollar for every time my mom made this salad growing up, I'd retire this very minute! Every holiday, church potluck or gathering had this salad on the table. My dad worked at Toyota for over 30 years and mom sent it with him to potlucks all the time! With his bag of ingredients to toss together at lunch, she'd send several recipe cards with him too for those asking for it!

This recipe has everything a great salad needs, sweet and savory flavors with crunchy and smooth textures and tossed in a slightly sweet tangy dressing. I love that this salad can be a small side dish or made into a meal too. Top it with some grilled or pan seared shrimp, salmon, chicken, tofu or steak and you have yourself a complete meal! A protein, vegetables, fruits, starch and heart healthy fats all on one plate.

Another bonus, you can have every element of this recipe done except tossing together well before an event! It is PERFECT for a family reunion, spring picnic, work potluck, church homecoming, holiday celebration, birthday party, etc. You name the function, and this salad needs to be invited! Have this recipe saved and ready to share because you will indeed be asked for it!

close up view of crunchy ramen salad on a fork

Table of Contents

What You’ll Need

Ingredient Amounts Listed in the Recipe Card Below

Oil
Apple Cider Vinegar
Sugar
Ramen Noodles
Broccoli Slaw or Coleslaw
Sugar Snap Peas
Green Onions
Grapes
Orange
Sliced Almonds
Sunflower Seeds
Wonton Strips

ingredients for crunchy ramen salad laid out on a cutting board

Tools You’ll Need

Large Bowl
Small Bowl
Cutting Board
Chef's Knife
Serving Tongs

Why You’ll Like This Ramen Salad

It's the side dish everyone raves about at get-togethers!
You can make every component ahead of time and then toss right before serving!
It's quick to prepare (less than 20 minutes)!
It's loaded with fresh flavors and an amazing crunch!
It's versatile as a side dish or as an entree!

How to Make this Recipe

For the dressing, in a small bowl, add oil, vinegar, sugar and the seasoning packets from both ramen packets.

For the salad, in a large bowl, combine ramen noodles, broccoli slaw, sugar snap peas, green onions, grapes and oranges.

When ready to serve, shake the dressing until well-emulsified and pour over the salad. Add sunflower seeds and almonds. Toss until the ingredients are well combined. Serve garnished with wonton strips on top.

three small bowls containing nuts and crunchy strips of wonton

Tips and Substitutions

DO NOT mix this salad together until you're ready to serve it. The ideal level of crunch is in the first couple hours it's tossed and served.
You can get creative with the ingredients in this salad. Here are some excellent substitutions or additions you can make:
- Diced Bell Pepper
- Napa Cabbage
- Edamame
- Chow Mein Noodles
- Fresh Corn Kernels
- Sesame Seeds
- Chopped Pineapple
- Chopped Mango
- Zucchini
- Cilantro
- Mandarine Oranges
- Shaved Brussels Sprouts
- Chopped Asparagus
For the oil, I typically use vegetable oil, but avocado and canola can work as well. Sesame oil in this quantity would likely be too strong, but substituting a portion of it with sesame oil would add a yummy flavor. Olive oil can work as well but will add a stronger flavor.
For the vinegar, I use apple cider but rice vinegar can work as well.
This salad is a great side dish when you need to feed a large crowd. Simply double, triple or add however much you need depending on your crowd! I plan on 1 cup of the salad per person and this salad makes about 12 cups.

This is a picture of a colorful salad. In it there is ramen noodles, coleslaw, grapes, oranges, nuts and tossed in a dressing.

Storage

Stored in an air tight container in the refrigerator, this salad will last 1-3 days. The crunchiness decreases the longer the ingredients have been mixed together.
This is not a dish that can be frozen and thawed.

Frequently Asked Questions

How do you crush the ramen noodles?

You can do it with your hands or in a ziploc bag using a rolling pin.

Could I toast the ramen noodles first?

Yes, and some variations of this recipe calls for this step. If doing so, spread the ramen noodles on a sheet pan and bake at 425°F. for 3-5 minutes. Watch carefully as they can burn quickly.

Can I toast the sunflower seeds and almonds?

Absolutely! You can either do this in a pan on medium-high heat, stirring often, or you can toast them in the oven at 425°F for 3-5 minutes.

Can I substitute the sugar with something else?

Sugar substitutes, honey, agave nectar, date syrup and maple syrup can work as substitutes for the sugar.

Do I have to use the ramen seasoning packet in the dressing?

The seasoning packet holds a lot of savoriness (with the added sodium) and flavors, but you can omit it if you'd like. If you want to substitute it, you can use chicken Better Than Bouillon or Herb-Ox in the dressing to your palates preference.

What is broccoli slaw?

Most broccoli slaw blends simply replace the shredded cabbage from regular coleslaw mixes with shredded broccoli stems.

I thought ramen noodles have to be cooked first?

They can, but they don't have to be. In their raw form, it's one thing that adds the delicious crunch to this salad. To bake or not to bake, that's up to you.

Is this gluten free?

Top Ramen, Maruchan and Lotus Foods are a few brands that carry gluten free ramen noodles. The rest of the ingredients are gluten free.

How can I cut back on the carbohydrates?

You can substitute the sugar with an alternative, decrease the fruit ingredients and/or use a low carbohydrate ramen noodle substitute.

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