Ramen Noodle Salad

Everyone knows Ramen noodles as the food of the cheap, starving college student.  My children love them!  But who knew that they would be a main ingredient in one of my all time favorite salads?  There are so many flavors and textures going on here.  This salad is great to take to a potluck, serve to family or company.

If I want to make this salad ahead of time (like a day ahead), I combine all the salad ingredients and then separately combine the dressing ingredients (oil, vinegar, sugar).  Then on the day I want to serve the salad, I mix it all together a couple of hours ahead of time.  That lets the dressing permeate the noodles and give extra flavor.

Excuse the slightly blurry pictures.  By the time I downloaded them, the salad was all gone, so no more opportunity to take pictures! But the salad sure was yummy! 🙂

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  • 2 bunches of green onions, finely chopped
  • 1 cup sunflower seeds
  • 1 large package coleslaw mix (chopped extra fine)
  • 1 cup slivered almonds, (toasted)
  • 2 packages Ramen noodles, cooked & drained, with seasoning added
  • 1/4 cup vinegar
  • 1/4 cup oil
  • 3/4 cup sugar



Cook noodles as directed.

Drain off extra water.

Mix in noodle seasoning packet.

Set aside to cool.

In separate bowl, combine vinegar, oil, and sugar.

Add finely chopped onions, slaw mix, and noodles to large bowl.

Add in sunflower seeds and almonds.

Pour liquid over all and refrigerate.




  1. Susan Sexton says:

    Kim, use the broccoli slaw mix, then break the noodles into pieces, add the onions and nuts and mix. Mix up the seasoning mix, sugar, oil and vinegar and apply before serving. Do NOT cook the noodles, this will give some extra crunch. Enjoy.

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