Ramen Noodle Salad

Ramen Noodle Salad is a quick, flavorful dish that’s perfect for any occasion! With crunchy noodles, fresh veggies and a tangy dressing, it’s an easy crowd-pleaser that’s great for potlucks, barbecues, or a light lunch.

Course Main Course, Salad

Cuisine American, Asian

Diet Low Fat

Prep Time 15

Total Time 15

Servings servings

Calories 244

Author Kim

Ingredients

10 ounce bag (about 5 cups) broccoli slaw* mine had a mix of shredded carrots, Brussels sprouts, broccoli, kohlrabi, red cabbage and kale
3 cups shredded cabbage from an 8 ounce bag mine was mostly green with some red mixed in
2 packages chicken flavor ramen noodles broken into chunks seasoning packets reserved, I used the 3 ounce Maruchan® packages
1/2 cup sliced green onions
1/2 cup toasted slivered almonds optional
2 1/2 cups shredded or chopped chicken optional
1/2 cup olive oil or avocado
1/3 cup apple cider vinegar or rice vinegar
2 tablespoons sugar

Instructions

Place the broccoli slaw, cabbage, ramen noodle chunks, green onions, almonds (if using) and chicken (if using) in a large bowl.
In a small bowl, whisk together the oil, vinegar, sugar and ramen noodle seasoning packets.
Pour the dressing over the cabbage mixture and toss to evenly coat.
Serve immediately, or cover and store in the fridge for up to 8 hours before serving.

Video

Notes

*If you can't find broccoli slaw, use 4 cups green and red cabbage and 1 cup carrots. Look for a broccoli slaw that at least has the broccoli, red cabbage and carrots.

Nutrition