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Crunchy Ramen Salad

For potlucks and picnics, this ramen noodle 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.

Ramen Noodle Salad Tips

What else can I make with ramen noodles?

Ramen noodles are a versatile ingredient. Add them to your favorite soups, use cooked ramen noodles in stir frys and use crunchy ramen noodles as a topping in salads. For more ideas, check out these great ramen noodle recipes.

What else can I add to this recipe?

You can easily make this into a main dish salad by adding shredded or cubed chicken or pork. This recipe uses chicken-flavored ramen, but you could also use shrimp-flavored ramen and toss in cooked shrimp. For a healthy crunch, add fruit such as diced apples, halved grapes or mandarin slices, or top the salad with crushed peanuts or cashews. Finally, you could use broccoli slaw instead of coleslaw, and you can add spice with some hot pepper flakes. Keep in mind that if you add a lot of ingredients, you may want to double the dressing.

Is this ramen noodle salad good as leftovers?

This salad isn’t ideal for leftovers because the dressing will soak into the noodles over time and soften them. However, there's a workaround: Serve the noodles on the side and mix them into individual servings, and then store the leftover salad and noodles separately.

Research contributed by Hazel Wheaton, Taste of Home Books Editor
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.