Ramen Noodle Salad

One of the best things about going to a potluck in the spring or summer is all the delicious side dishes. In fact, I could probably skip the burgers and grilled chicken, and just eat a big bowl of this Ramen Noodle Salad, and other favorite side dishes. From potato salad, to Macaroni Salad, and Taco Pasta Salad to this delicious and light ramen noodle salad!

This Ramen Noodle Salad is full of delicious crunchy ingredients, all tossed together and coated in an oil based salad dressing.

Why you’ll love this Recipe:

• Crunchy and Flavorful: Full of crunchy ramen, nuts, and cabbage all coated in a vinegar, oil, and sugar dressing that is irresistible!
• Quick and Easy: No fancy ingredients, just simple things you can find in your kitchen or pantry (or the grocery store) and a few easy steps, and voila!
• Perfect for Potlucks: A crowd pleaser that will be the first to go!

Ingredients Needed

This is a quick overview of the ingredients you’ll need for this Ramen Noodle Salad Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• Cabbage: Chop it up, or shred, or buy a bag or preshredded from the grocery store.
• Carrots: You can buy a bag of shredded carrots too, or shred your own.
• Sliced Almonds: Toast them for extra flavor
• Shredded Chicken: This is a great way to use up some extra rotisserie chicken, or the chicken you made for dinner last night.
• Ramen Noodles: crush it into pieces, and add to the salad uncooked. Discard the seasoning packets.
• Green Onions: Adds a fresh flavor, and color
• Vegetable Oil: creates a smooth base for the dressing
• Rice Vinegar: adds a nice tangy kick
• Granulated Sugar: Adds a nice sweetness to the dressing
• Salt and Pepper: For a little flavor

Step 1: Combine the Salad Ingredients. Add the cabbage, carrots, almonds, chicken, Ramen Noodles, and green onions to a large bowl and toss them together.

Step 2: Make the Salad Dressing. Whisk together the vegetable oil, rice vinegar, sugar, salt and pepper in a small bowl.

Step 3: Toss to Combine. Pour the dressing over the salad mixture and toss it all together until its well coated. You can serve it immediately, or store it in the fridge for a couple days to store. (For the best crunch serve within an hour, or add the noodles when serving).

Tips and Tricks

• For Extra Crunch: Toast the Ramen and Almonds in a saute pan on the stove over medium heat for a few minutes to add a nice extra flavor and crunch.
• Switch up the Meats: Try adding shrimp instead of chicken if desired.
• Add a Kick: Add a pinch of red pepper flakes to the dressing to add a little heat.

Storage Instructions

Store the leftovers in an airtight container for up to 2 days. The noodles will soften a bit over time with the dressing, so for the crunchiest texture, eat the salad fresh.

Or if you know you’re going to be storing the salad, store the salad and the dressing separately, and mix it all together right before serving.

This Ramen Noodle Salad is such a fresh, crunchy salad, that is packed with flavor. It’s the perfect side dish for serving with your favorite burgers, or at your next potluck! Give it a try, and let me know what you think!

More Potluck Ideas:

• German Potato Salad with Bacon
• Creamy Broccoli Salad
• Chicken Tortellini Pasta Salad
• Texas Caviar Dip
• Vegetable Pasta Salad
• Pesto Pasta Salad Recipe
• Southwest Pasta Salad
• Crock Pot Baked Beans