Description

Ramen Noodle Salad is a fun, flavorful side dish made with crunchy coleslaw mix, toasted ramen noodles, almonds, and a sweet-and-savory sesame dressing. It’s crisp, refreshing, and comes together in minutes — perfect for feeding a crowd or meal prepping ahead of time.

Ingredients

For the Salad:

1 (16 oz) bag coleslaw mix
2 packs instant ramen noodles (discard seasoning packets)
1/2 cup sliced almonds
1/4 cup sunflower seeds (optional)
4 green onions, thinly sliced
1/2 cup shredded carrots (optional)

For the Dressing:

1/4 cup olive oil or vegetable oil
3 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey or sugar
1 tsp sesame oil
1/2 tsp garlic powder
Salt and black pepper, to taste

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Instructions

Preheat oven to 350°F (175°C).
Break ramen noodles into bite-sized pieces and spread on a baking sheet with almonds and sunflower seeds.
Toast in the oven for 8–10 minutes, stirring halfway through, until golden and fragrant. Let cool.
In a small bowl or jar, whisk together all dressing ingredients until well combined.
In a large bowl, combine coleslaw mix, shredded carrots, green onions, and toasted noodle mixture.
Pour the dressing over the salad just before serving and toss well to combine.

Notes

For best texture, wait to add the dressing until just before serving.
You can make the salad and dressing a day ahead and store them separately.

Add grilled chicken or edamame to turn it into a main dish.