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–+ servings
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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4.77 from 13 votes

Cold Ramen Noodle Salad (10 Ingredients)

This 10-ingredient Cold Ramen Noodle Salad is colorful, crunchy and loaded with delicious fresh flavors. Perfect to make-ahead, it's the salad that's always a showstopper during a busy week or to bring to a party.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: vegetables
Servings: 12 servings
Calories: 305kcal

Ingredients
 

Dressing

  • ½ cup vegetable or canola oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons sugar

Salad

  • 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
  • ½ cup sliced almonds
  • 3 tablespoons roasted and salted sunflower seeds
  • Wonton Strips for garnish

Instructions

  • For the dressing, in a small bowl, 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 garnished with wonton strips on top.

Video

Notes

Tips and Substitutions

    • 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.
    • Noodle Substitutions: While ramen noodles are traditional, you can also use rice noodles or cooked soba noodles for a different texture and flavor.
    • Dressing Oils: 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: This salad 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! I plan on 1 cup of the salad per person and this salad makes about 12 cups.

Salad Substitutions and/or Additions:

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

Nutrition

Calories: 305kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 736mg | Potassium: 233mg | Fiber: 3g | Sugar: 7g | Vitamin A: 209IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 2mg
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