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Crunchy Ramen Salad

For potlucks and picnics, this ramen cabbage salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. —LJ Porter, Bauxite, Arkansas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    16 servings


  • 1 tablespoon plus 1/2 cup olive oil, divided
  • 1/2 cup slivered almonds
  • 1/2 cup sunflower kernels
  • 2 packages (14 ounces each) coleslaw mix
  • 12 green onions, chopped (about 1-1/2 cups)
  • 1 medium sweet red pepper, chopped
  • 1/3 cup cider vinegar
  • 1/4 cup sugar
  • 1/8 teaspoon pepper
  • 2 packages (3 ounces each) chicken ramen noodles


  • In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
  • In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Test Kitchen Tips
  • The term coleslaw is derived from the Dutch word koolsla, literally translated as cabbage salad. The term has evolved to refer to many types of crunchy, shredded-vegetable salads that hold up well after being dressed.
  • Common olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures.
  • Check out 24 of the tastiest recipes to make with ramen noodles.
  • Nutrition Facts
    3/4 cup: 189 calories, 13g fat (2g saturated fat), 0 cholesterol, 250mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.


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    Average Rating:
    • gremaux
      Aug 3, 2020


    • robbrd
      Jun 25, 2020

      We ate the salad as soon as it was put together. I think it would be better if it had 2-4 hours in the refrigerator before serving. I did read the reviews of others regarding the dressing. The salad certainly isn't swimming in the dressing but everything was coated. I could see doing 1-1/2 of the recipe on the dressing but I don't believe I would double it. We enjoyed it and anticipate the leftovers to be even better tomorrow. Perhaps with less dressing there will still be a bit of a crunch left to it.

    • Ellen
      Jun 6, 2020

      I have made this salad for funeral dinners at my church. Everyone loves it and is always asking for the recipe. The dressing listed is for only one bag of slaw and I switch the amounts for the canola(not olive) oil and sugar and use white vinegar. Only slaw, green onions, almonds and ramen in my salad. It's great without the ramen noodles and almonds (even though I still use the seasoning packets for the dressing) on Pulled Pork BBQ sandwiches!

    • Hattie
      Jun 6, 2020

      This is an all time favorite of mines. I have been making this salad for over 20 years and it’s always been a family favorite. I’ve never added sunflower seeds but I’ll try them next time I make this salad. I’ve never purchased the coleslaw mix - I’ve always cut up the cabbage myself but I’ll also try the coleslaw mix next time. Lastly, because I have a lot of non-meat eaters in my family, I purchase the vegetable, soy sauce or chili flavored noodles and it’s just as good.

    • JGa2595176
      Jun 6, 2020

      Let me first say, I love this overall salad. There was a few months that I made this weekly, i couldnt get enough! That said, this exact version seems a little off for the dressing ratio (oil, vingar, sugar, spices). As others have said, you can tweak and add/subtract as needed. We personally love the crunch of the almonds and seeds, and we're sweet pepper and green onion lovers, so not an issue for us.

    • LadyVyz
      Jun 5, 2020

      Try roasting the broken ramen noodles in a 350 oven for a few minutes. Watch them as they toast quickly. Leave them on the side and serve alongside of the slaw. If any leftover, store in a ziplock bag.

    • Nanck
      Apr 19, 2020

      Incredibly dry. I lost my own recipe and used this one. Unfortunately I feel the amounts are incorrect in this recipe. The salad was so dry- nothing like my own recipe. I looked up a few other recipes and yes, indeed, the liquid amounts for oil and vinegar are NOT enough for the amount of coleslaw. All the other recipes call for twice the amount of oil and vinegar when using 2 bags coleslaw/broccoli slaw.

    • conservativegranny
      Jul 19, 2019

      Very tasty

    • Kimberly
      Jun 28, 2019

      I cut the olive oil to 1/3 cup, use the ramen with the Oriental seasoning and apple cider vinegar with the mother and cut down the sugar to 1 T.

    • Rex
      Mar 13, 2019

      Easy to make, nice bright taste.