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! 🙂
FREQUENTLY ASKED QUESTIONS:
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!
Absolutely! I have used chicken, pork and soy sauce flavors.
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.
Yes. Instead of the coleslaw mix, you could use the same amount of chopped lettuce.
Yes. With this recipe we are adding some flavor to the noodles themselves by tossing them in a seasoned butter mixture.
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.
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
- olive oil
- Worcestershire sauce
- red wine vinegar
HOW TO MAKE RAMEN NOODLE SALAD:
Time needed: 22 minutes.
Making the salad:
- 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.
- Prepare the seasoning
Mix together the melted butter with 2 packets of the Ramen noodle seasoning mix.
- Add butter seasoning to ramen noodles
Pour over Ramen noodles and almonds and stir well, making sure the noodles and almonds are thoroughly coated.
- 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.
- Prepare cole slaw
Put cole slaw mix in a large bowl and add chopped green onions.
- 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.
- Stir together
Pour over cole slaw mix and stir well.
CRAVING MORE RECIPES?
Originally published: April 2012
Updated and republished: May 2019
Ramen Noodle Salad (+Video)
- 3 packages beef flavored Ramen noodles (save seasoning packets)
- 1 cup sliced almonds
- 1/4 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
- 1/2 cup granulated sugar
- 1/2 cup olive oil
- 1 teaspoon Worcestershire sauce
- 1/4 cup red wine vinegar
- 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.
- 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.
“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 can vary quite a bit depending on which brands were used.
Do you think you could sub oit sugar for granular? Just looking for less added sugar but didnt wanna ruin the recipe
Hi Alexis, I’m not sure what oit sugar is? Or maybe that’s a typo?
Made many times. We love this recipe.
You’re the best – thank you Jillian!
I used less than 1/4 cup of sugar and it was plenty!!
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.
Delicious! You can saute the nuts and ramen in a dry skillet. No need to fire up the oven.
Made this today exactly to your recipe and wouldn’t change a thing – it was perfect and I went hoe with an empty bowl!
Brandie, I have to tell you that this was the best version of ramen slaw I have ever made! This one is the best!!
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.
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.
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! 🙂
Thanks for the tip 1
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!
Seasoned or UNseasoned rice vinegar?
Hi Karen, it’s seasoned but if all you have is unseasoned – that will work fine.
I have a recipe almost exactly like this but it uses a bag of Broccoli slaw mix instead of cabbage slaw – YUMMY!
Found this recipe last night ad made it this morning! This salad is as delicious as it looks!!! Thanks for sharing!!!
amazingly simple or… simply amazing… or both! Lowe it 🙂 Thank you for sharing I just love it!
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.
What a classic side to enjoy this summer. I have made it many times and never tire of it. Thanks for sharing with us.
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.
We do a version of this but add cut up chicken and call it a meal!
We do a version of this and put cut up chicken tenders in it and call it a meal! yummy!
healthy and delicious…
So delicious! I’ve had other versions but I think this one is my favorite!!
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!
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