Home » Salads » Ramen Noodle Salad (+Video)

Ramen Noodle Salad (+Video)

Ramen Noodle Salad is made with ramen noodles, cole slaw, sliced almonds, green onions and mixed together with a delicious sweet and sour dressing!

A FUN RAMEN SALAD RECIPE

I know y’all have seen this fun little salad grace many a picnic table. It seems everyone has a recipe for it with small variations here and there. But they are all usually delicious and it’s something a little different for your guests to try. Plus, it’s super simple to throw together. Just be sure to have the recipe handy as everyone will ask you for it! 🙂

a spoon being inserted into the Ramen Noodle Salad that is in a white bowl.

FREQUENTLY ASKED QUESTIONS:

Can I make ramen noodle salad ahead of time?

This is best served the same day it is made. You can bake the ramen noodles and almonds ahead of time and store in a covered container. You can also mix up the dressing. Then when it is time to serve, you can just toss everything together in a bowl and serve!

Can you use different ramen noodle flavors?

Absolutely! I have used chicken, pork and soy sauce flavors.

I don’t like the seasoning packets, can I leave those out?

Sure! I know some folks have to keep sodium levels down so you can skip those. You do lose a little bit of flavor but it will still work.

Can lettuce be used in ramen salad?

Yes. Instead of the coleslaw mix, you could use the same amount of chopped lettuce.

Can you eat uncooked ramen noodles?

Yes. With this recipe we are adding some flavor to the noodles themselves by tossing them in a seasoned butter mixture.

How do you store leftovers?

This is best eaten the day it is made. If it sits overnight in the refrigerator, everything tends to get soggy. It will still taste good but it won’t have that same crunch you get when you first make it.

Ramen Noodle Salad shown in a white serving bowl with a spoon holding up some of the salad.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • bagged cole slaw mix
  • green onions
  • beef flavored Ramen noodles (with seasoning packets)
  • sliced almonds
  • butter
  • sugar
  • olive oil
  • Worcestershire sauce
  • red wine vinegar
bagged cole slaw mix, green onions, beef flavored Ramen noodles, sliced almonds, butter, sugar, olive oil, Worcestershire sauce, red wine vinegar.

HOW TO MAKE RAMEN NOODLE SALAD:

Time needed: 22 minutes

Making the salad:

  1. Prepare the noodles

    Preheat oven to 350F degrees. Open packages of ramen noodles. Put aside all the seasoning packets (we’ll be using those soon.) Crunch up the noodles into bite size pieces and place into medium sized bowl. Toss in sliced almonds and combine.crushed ramen noodles and sliced almonds mixed together in a bowl.

  2. Prepare the seasoning

    Mix together the melted butter with 2 packets of the Ramen noodle seasoning mix.melted butter and beef flavored ramen seasoning whisked together in a small bowl.

  3. Add butter seasoning to ramen noodles

    Pour over Ramen noodles and almonds and stir well, making sure the noodles and almonds are thoroughly coated.ramen noodles and sliced almonds added coated in melted butter in a clear bowl.

  4. Spread on a baking sheet

    Spread onto a baking sheet and bake for about 10-12 minutes (until golden brown.) Cook’s Note: you could also lightly toast the noodles and almonds in a large skillet. Remove from oven and cool.toasted ramen noodles and almonds on a baking sheet.

  5. Prepare cole slaw

    Put cole slaw mix in a large bowl and add chopped green onions.Cole slaw and sliced green onions in a white bowl.

  6. Prepare the dressing

    Once noodles and almonds are cool, add those to the bowl as well and give it all a good mix. For the dressing, whisk together the sugar, oil, Worcestershire sauce, red wine vinegar and the remaining packet of Ramen noodle seasoning.ramen salad dressing mix in a clear bowl with a whisk.

  7. Stir together

    Pour over cole slaw mix and stir well.ramen salad, finished, in a large bowl.

CRAVING MORE RECIPES?

Originally published: April 2012
Updated and republished: May 2019

Ramen Noodle Salad (+Video)

Ramen Noodle Salad is made with beef ramen noodles, cole slaw, sliced almonds, green onions and mixed together with a delicious sweet and sour dressing.
4.94 from 30 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8

Ingredients

  • 3 packages beef flavored Ramen noodles (save seasoning packets)
  • 1 cup sliced almonds
  • ¼ cup salted butter, melted
  • 16 ounce bag cole slaw mix (put into a food processor to chop into smaller pieces – optional)
  • 1 bunch green onions, chopped
  • ½ cup granulated sugar
  • ½ cup olive oil
  • 1 teaspoon Worcestershire sauce
  • ¼ cup red wine vinegar

Instructions

  • Preheat oven to 350F degrees. Open 3 packages beef flavored Ramen noodles. Put aside all the seasoning packets (we'll be using those soon).
  • Crunch up the noodles into bite size pieces and place into medium sized bowl along with 1 cup sliced almonds.
  • In a separate smaller bowl, whisk together 1/4 cup salted butter, melted with 2 packets of the Ramen noodle seasoning mix.
  • Pour over Ramen noodles and almonds and stir well. Make sure the noodles and almonds are thoroughly coated.
  • Spread onto a baking sheet and bake for about 10-12 minutes (until golden brown). Note: You could also gently toast the ramen noodles and almonds in a large skillet.
  • Remove from oven and cool.
  • Put 16 ounce bag cole slaw mix in a large bowl and add 1 bunch green onions, chopped.
  • Once noodles and almonds are cool, add those to the bowl with the cole slaw mix and give it all a good stir.
  • For the dressing, whisk together 1/2 cup granulated sugar, 1/2 cup olive oil, 1 teaspoon Worcestershire sauce, 1/4 cup red wine vinegar and the remaining packet of Ramen noodle seasoning.
  • Pour over cole slaw mix and stir well. Serve immediately.

Video

Notes

  • I prefer smaller bits of chopped cole slaw in this recipe so I put it in a food processor to chop. This is optional. 
  • The dressing in this has can make the Ramen noodles get soft. So you don’t want to add the dressing until right before serving.
Course: Salad
Cuisine: American

Nutrition

Calories: 341kcal | Carbohydrates: 20g | Protein: 4g | Fat: 28g | Sodium: 500mg | Fiber: 3g | Sugar: 15g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




30 Comments

  1. Do you think you could sub oit sugar for granular? Just looking for less added sugar but didnt wanna ruin the recipe

  2. As the comments indicate their are many variations which is always the cook’s choice, but this is a great basic version. I generally add sunflower seeds in place of almonds and use a little sesame seed oil and rice vinegar. Hey it’s all good. i love this stuff.

  3. 5 stars
    Made this today exactly to your recipe and wouldn’t change a thing – it was perfect and I went hoe with an empty bowl!

  4. 5 stars
    Brandie, I have to tell you that this was the best version of ramen slaw I have ever made! This one is the best!!

  5. Instead of all olive oil, Worcestershire sauce and red wine vinegar… I use a bit of sesame oil with olive oil, soy sauce and rice wine vinegar – It really changes it to more Asian flavor.

  6. I love this salad. I add a can of drained mandarine oranges and some dried cranberries, also some shredded chicken for a great summer lunch by the pool.

  7. When I had to evenly coat the almonds & noodles together with the seasonings I put it in a zip-block bag….I just shook it up and it coated it all. Just a suggestion for everybody! 🙂

  8. 5 stars
    I MAKE THIS ALL THE TIME BUT USE RICE VINEGAR AND NOT BUTTER OR RED VINEGAR BUT IT IS GREAT WITH THAT RICE FLAVOR BARB!

  9. I have a recipe almost exactly like this but it uses a bag of Broccoli slaw mix instead of cabbage slaw – YUMMY!

  10. 5 stars
    Found this recipe last night ad made it this morning! This salad is as delicious as it looks!!! Thanks for sharing!!!

  11. amazingly simple or… simply amazing… or both! Lowe it 🙂 Thank you for sharing I just love it!

  12. 5 stars
    OH YUM! I have eaten this dish a few times but have never made it. I love that it starts with a bag of shredded cabbage. =) Wanted you to know I am sharing your cheese danish recipe at my blog today…WOOOHOOO!! Have a good one Friend.

  13. 5 stars
    What a classic side to enjoy this summer. I have made it many times and never tire of it. Thanks for sharing with us.

  14. 5 stars
    I've had Asian slaw before and love it, but I've never owned the recipe so thanks very much for sharing this. It looks simple and straightforward. Can't wait to give it a try.

  15. 5 stars
    This is a nice variation on one of my favorite salads. I also like the cabbage to marinate just a bit so I pour my dressing over the veggies and let it sit. I add the crunchy stuff just before I serve. Either way…yummy, light and easy!

  16. 5 stars
    This is definitely going in tje "pot luck" section of my recipes. I have a different version of this, but I definitely like this one. Thanks/Lindacrochets