Turkey Ramen Noodle Salad
My husband and I make this awesome salad together—he does the chopping. When we bring it to potlucks, we pack the ramen and almonds separately and toss them in right before it's time to dish up. They stay nice and crunchy that way. —Kristen Pallant, Big Arm, Montana
Ingredients
- 1/3 cup white wine vinegar
- 1/4 cup canola oil
- 3 tablespoons sugar
- 1/2 teaspoon pepper
- 2 packages (3 ounces each) Oriental ramen noodles
- 1 package (14 ounces) coleslaw mix
- 1 pound sliced deli turkey, chopped
- 1/2 cup sliced almonds, toasted
- 1/4 cup sesame seeds
- Thinly sliced green onions, optional
Reviews
Hope to make it either at home or get it at a big restaurant.
This is one of the best “salad” or picnic recipes I’ve ever tried, and I’ve been married 45 years!! My very picky husband loves loves loves this dish!!! Sometimes we just have it for dinner at home, and the two of us eat up most of it ourselves!!! Wish I’d had this one when my six kids were growing up!
Before you use the raman, , toast the noodles in a pan for a few minutes. The noodles can contain a parasite that can make you ill if you eat them raw.
I grilled up the "island tropical chicken" (recipe available on TOH) yesterday and used the leftovers to make this salad today. It was delicious. There is such a great selection of fresh vegetables this time of year that I used a fresh chopped cabbage instead of coleslaw mix. I also used 2 tablespoons of soy sauce and one packet of ramen seasoning instead of two. I used cider vinegar as well. This was such a yummy easy summer recipe. I will be making this again. I served this salad with a homemade corn chowder. Absolutely use raw ramen!
Not really a review, but wouldn't it be better to cook the ramen?
One of my favorite recipes to make.