Ramen Noodle Salad
User Reviews
4.3
Ramen Noodle Salad
Description
This Ramen Noodle Salad mixes crisp raw vegetables including broccoli slaw mix, broccoli florets, and thinly sliced red cabbage with broken, uncooked ramen noodles and sunflower seeds. The dressing blends olive oil, rice vinegar, sugar, soy sauce, and both packets of chicken-flavored ramen seasoning, delivering a balance of sweet, savory, and acidic notes. Once combined, the salad is refrigerated to allow flavors to meld while preserving the crunchy texture.
The crunch of fresh vegetables and noodles contrasted with the nutty sunflower seeds offers a varied mouthfeel. The dressing's umami-rich ingredients enhance the natural flavors of the salad components. Sprinkling sesame seeds before serving adds subtle aroma and texture. The salad can be prepared ahead, although adding the ramen noodles just before serving helps keep them crisp.
This salad works well as a side dish for barbecues or potlucks, offering a light yet flavorful option. It can serve as a complement to grilled meats or as a refreshing addition to diverse meals.
To maintain the noodles’ crunch when making the salad a day ahead, refrigerate the vegetables and dressing without noodles. Add the broken noodles about an hour before serving to enjoy their crispness.
Ingredients
Salad:
- 12 oz broccoli slaw mix
- 2 cups broccoli florets
- 1 cup red cabbage thinly sliced
- 2 packets ramen noodles break up the noodles into chunks and keep the seasoning packets for dressing, chicken flavored
- ½ cup sunflower seeds
- 2 tablespoons green onions sliced
- 1 tablespoon sesame seeds
Dressing:
- ½ cup olive oil
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 3 tablespoons sugar
- 2 packets Ramen Seasoning
Instructions
Salad:
- Place the broccoli slaw, broccoli florets, red cabbage, Ramen noodles (set seasoning packets to the side for the dressing), sunflower seeds, and green onions in a bowl and toss together.
- In a separate bowl whisk together the dressing ingredients: oil, rice vinegar, sugar, soy sauce, and both packets of ramen seasoning.
- Pour the dressing over the vegetables and toss until fully coated.
- Sprinkle with sesame seeds.
- Cover tightly and place in the refrigerator for at least 1 hour. (See note 1 about making it ahead of time)
- Serve and enjoy!
Notes
- For best texture when making ahead, refrigerate all salad components except noodles overnight; add broken ramen noodles an hour before serving to keep them crunchy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 586mg | 24% |
| Potassium | 33mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 10mg | 11% |
| Calcium | 2mg | 0% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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