Cold Ramen Noodle Salad

Name: Cold Ramen Noodle Salad (10 Ingredients)
Prep time: 20 min
Total time: 20 min
Ingredients: 1/2 cup vegetable or canola oil; 1/4 cup apple cider vinegar; 2 tablespoons sugar; 2 3 ounce packages chicken flavored ramen noodles (roughly crushed); 10 ounce package broccoli slaw or coleslaw; 1 cup sugar snap peas (chopped); 6 green onions (thinly sliced); 1 cup halved grapes; 1 orange (cut into small segments); 1/2 cup sliced almonds; 3 tablespoons roasted and salted sunflower seeds; Wonton Strips (for garnish)

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This 10-ingredient Cold Ramen Noodle Salad is colorful, crunchy and loaded with delicious fresh flavors. It’s a great salad to make in advance for weekly meal prep or as a side dish when entertaining.

This is my mom’s favorite salad recipe, she makes it several times a month! This crisp and Cold Ramen Noodle Salad has everything a great salad side dish needs: sweet and savory flavors, crunchy and smooth textures, a slightly sweet tangy dressing, and takes 20 minutes to make.

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The best part is it’s easy to make this in advance, it’s actually better. Prep the ingredients the day before then toss with the dressing right before serving for the ultimate crunch. We love to top it with some shrimp, salmon, chicken, tofu or steak to make it a complete meal.

It is the perfect salad 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!

Along with the salad, my Best Macaroni Salad and Healthy Pasta Salad are great side dishes to bring to your next potluck!

What a fun twist on salad! The ramen adds the perfect crunch. – Kayla

Table of Contents

Why You’ll Like the Recipe

Quick to Make. Crunchy ramen noodle salad takes less than 20 minutes to make from start to finish! You can make every component ahead of time and then toss right before serving! It’s the side dish everyone raves about at get-togethers!
Great crunch texture. The combination of crunchy ramen noodles, nuts, and vegetables provides a satisfying crunch in every bite.
Flavorful tangy and slightly sweet dressing. The tangy, slightly sweet dressing ties all the ingredients together perfectly.
Versatile to add your favorite ingredients. Customize it with different veggies, nuts, herbs, and proteins. The best part is this can be a main course or a side dish.

Laura Ashley’s Tip: My mom’s secret tip to making this salad extra delicious is that she prepares everything the day before, then tosses it together right before serving. It’s perfect every single time.

Ingredients

Ingredient Amounts Listed in the Recipe Card Below

Dressing Ingredients

Oil: Forms the base of the dressing, adding richness and helping to blend the flavors together. Any neutral flavored oil will work.
Apple Cider Vinegar: Adds a tangy kick to the dressing, balancing the sweetness and enhancing the overall flavor.
Granulated Sugar: Adds sweetness to the dressing.
Ramen Noodle Seasoning Packet: The seasoning packets within the packages is an optional flavor addition for the dressing.

Salad Ingredients

Chicken Flavor Instant Ramen Noodles: Packets of ramen noodles provides a crunchy texture and absorbs the flavors of the dressing. They are the star of this recipe!
Broccoli Slaw or Coleslaw Mix: Adds a nutritious, crunchy vegetable base to the salad.
Sugar Snap Peas: Brings a sweet, crisp element to each bite.
Green Onions: Adds a mild onion flavor and a pop of color.
Grapes: Offers a juicy, sweet contrast to the other crunchy ingredients.
Orange Segments or Mandarin Oranges: Provides a burst of citrus flavor and juiciness.
Sliced or Slivered Almonds: Adds a nutty flavor and extra crunch.
Sunflower Seeds: Contributes a subtle, nutty flavor and additional texture.
Wonton Strips: Enhance the crunchiness and add a delicious, fried flavor.

Tools You’ll Need

How to Make Cold Ramen Noodle Salad

For the dressing, in a small bowl or mason jar, 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 this cabbage ramen noodle salad in a bowl garnished with wonton strips on top.

Expert Tips

Wait to mix. 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.
Ramen noodle swaps. While ramen noodles are traditional, you can also use rice noodles or cooked soba noodles for a different texture and flavor.
Use a different dressing oil. 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. A light olive oil can work as well but will add a slightly stronger flavor.
Vinegar Options. For the vinegar, I use apple cider but rice vinegar can work as well.
Feed a Crowd Easily. This salad with cabbage and ramen noodles 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! We plan on 1 cup of the salad per person and this salad makes about 12 cups.

Variations

This last minute, crunchy ramen noodle salad is one of my favorite things to make because you can make it with ingredients you need to use up in your fridge. Here are some excellent substitutions or additions you can make:

Diced Red Bell Pepper
Napa Cabbage
Edamame Beans
Chow Mein Noodles
Red Cabbage or Green Cabbage
Red Onions
Fresh Corn Kernels
Fresh Garlic or Ginger
Sesame Seeds
Chopped Pineapple or Mango
Zucchini
Cilantro
Mandarine Oranges
Shaved Brussels Sprouts
Chopped Asparagus
Crunchy Macadamias
Shredded Chicken, Grilled Shrimp or Chicken, Tofu, Grilled Steak

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The ramen noodles, nuts, and wonton strips will lose some of their crunch over time, so it’s best to add extra just before serving if needed.

Frequently Asked Questions

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 rimmed baking sheet and bake at 425°F. for 3-5 minutes. Watch carefully as they can burn quickly.

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 flavor 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.

I thought ramen noodles have to be cooked first?

Uncooked ramen noodles are safe to eat. Slightly crunchy noodles are one thing that sets this recipe apart from others. They absorb moisture from the dressing once it’s mixed together. You can toast the ramen noodles first if desired.

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.

More Easy Side Dish Salad Recipes

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

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