Easy Ramen Noodle Salad
This Easy Ramen Noodle Salad is sweet, tangy, crunchy, colorful, quick to make, and so delicious that everyone will be asking for seconds (and maybe even thirds)!
Servings: 12 side dish servings (a generous ½ cup each)
For the Salad:
- 2 (3-ounce) packages ramen noodles (any flavor), broken into small pieces (we're not using the flavor packet, so save it for another use)
- 7 cups shredded cabbage
- ½ cup shredded carrots
- ½ cup sliced fresh snow peas
- ½ cup thinly sliced radishes
- ½ cup sliced green onions
- ½ cup sliced almonds
- ½ cup sunflower kernels
- salt and pepper, to taste
For the Dressing:
- ¾ cup vegetable oil
- ⅓ cup seasoned rice vinegar
- ½ cup sugar
Place all of the salad ingredients (ramen noodles, cabbage, carrots, snow peas, radishes, green onions, almonds, and sunflower kernels) in a large bowl.
In a large measuring cup or a bowl, whisk together the dressing ingredients (vegetable oil, rice vinegar, and sugar) until well-combined.
Add the dressing to the salad; toss until everything is well-coated.
Cover the bowl, place it in the refrigerator, and chill for at least 2 hours before serving, giving it a quick stir every now and then. This will allow the flavors to blend and the dressing to soak into the noodles and soften them up a bit.
Taste the salad and season with salt and pepper, if needed. Serve cold or at room temperature.
- You could use one (14-ounce) bag of pre-shredded cabbage/coleslaw mix and ½ cup of pre-shredded carrots from the grocery store to save yourself a few minutes of prep time.
- If you prefer your noodles crunchy, you could either serve the salad immediately after adding the dressing, or you could toss everything together but the noodles, let that sit in the fridge for 2 hours, and then add the noodles right before serving.
- This salad is at its best when served the day you make it. Leftovers are still very good, but the noodles and veggies will soften up the longer it sits.
- You can easily halve this recipe if you don't need such a big batch.