Ramen Noodle Salad – A quick and easy side dish recipe perfect for potlucks and summer barbecues! Browned ramen noodles, cabbage, green onions, almonds, sunflower seeds, and an incredible asian dressing all tossed together! This ramen noodle salad is going to be a new family favorite!
Ramen Noodle Salad
This post is by Carolyn and Laura, thanks for sharing!
One of the best things about living in the Midwest is the changing seasons. We all like to discuss the unexpected weather and when will the next season truly be here. With spring and summer right around the corner everyone is making plans for gatherings. From grad parties, wedding shower, family reunions to even pool parties, my calendar is filling up. I don’t know about you, but with the anticipation of an event coming up comes the anxiety of what to make to serve or bring to pass. We all have our go-to recipes when asked to bring a dish. This ramen noodle salad is one of my family’s favorites and it is always a big hit!
I’ve seen many variations of this ramen noodle salad recipe but this version is my favorite. It has been slightly modified to make it low sodium and vegetarian-friendly. Oh, and did I mention it’s super quick and easy to make. I like to make the dressing a day or two before so that the flavors can blend and the sugar can dissolve. Mix together oil, wine vinegar, sugar and low sodium soy sauce. If you have a salad dressing shaker, all the better. For now stick dressing in the fridge after giving it another shake (make sure lid is tight!). I like this dressing on other salads too like just a simple spinach salad. The crunch of the Ramen noodles is fantastic but I go one step further and brown them in a little bit of unsalted butter. The best way to do this is to open the bag and transfer the noodles into a ziplock bag before gently crunching them up. You can add the seasoning pack to the noodles as they are browning but that is optional. If you omit the flavoring packet you can lower the sodium a lot. If that’s not a concern, go for it! Additionally, if you know a vegetarian will be eating this noodle salad, omit packet of seasonings because there is dehydrated chicken broth in it. Don’t worry if the noodles aren’t all brown, they will still be yummy in the salad! Once you are ready to assemble, go to fridge and give the asian dressing a shake. In a large mixing bowl, you will need to add in the cabbage, green onions, almonds, and sunflower seeds before topping with the dressing!
The great thing about this recipe is it is easy to double. I have even quadruple it successfully. This ramen noodle salad is a great side dish to make for a potluck or summer party.
Looking for a dinner recipe to pair with this ramen noodle salad recipe?
Check out my Thai Tuna Burger and Bacon Cheddar Stuffed Burger!
Ramen Noodle Salad
Ramen Noodle Salad - A quick and easy side dish recipe perfect for potlucks and summer barbecues! Browned ramen noodles, cabbage, green onions, almonds, sunflower seeds, and an incredible asian dressing all tossed together! This ramen noodle salad is going to be a new family favorite!
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 2 hours
Total Time 15 minutes
Ramen Noodle Salad
- 2 packages chicken flavored ramen
- 1/3 cup unsalted butter
- 1 large bag shredded cabbage
- 1 bushel green onions Sliced
- 1/2 cup slivered almonds
- 1/2 cup sunflower seeds
- 2 tablespoons low sodium soy sauce
- 1/2 cup salad oil
- 1/4 cup rice wine vinegar
- 1/4 cup sugar
Transfer uncooked ramen noodles to a ziploc and use a rolling pin to gently crush the noodles into smaller pieces.
In a large pan over medium heat, melt butter and add in ramen noodles. Cook until lightly browned. You can add in the ramen seasoning packets with the butter as the noodles brown (optional). Remove from heat and let cool.
In a small mixing bowl, combine ingredients for the asian dressing. Mix until well combined.
In a large mixing bowl, combine shredded cabbage, green onions, almonds, sunflower seeds, browned ramen noodles, and the asian dressing. Mix until well combined. Cover and refrigerate for at least 2 hours before serving.