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By Lina | Recipe/DIY Content Creator
Jul 26, 2022 @ 5:40 AM MDT
Dump & Done Ramen Noodle Salad
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 3 HOURS
total time: 3 HOURS 15 MINUTES
Ingredients
For the salad:
- 14 oz. bag coleslaw mix
- 2 – 3 oz. packages ramen noodles, chicken flavor
- 1 1/2 cups fresh chopped broccoli
- 1 cup frozen peas, defrosted
- 1 cup frozen corn, defrosted
- 4 green onions, sliced
- 1 cup sliced almonds, reserved for topping
For the dressing:
- 1/3 cup vegetable oil
- 1/2 cup apple cider vinegar
- 2 seasoning packets from the packaged Ramen
- 1/2 cup granulated sugar
Directions
1
In a large mixing bowl, add the slaw mix and crumble the noodles (minus the seasoning packet) on top. Add the broccoli, peas, corn, and onion. Toss to combine.
2
Whisk the oil, vinegar, sugar, and both seasoning packets in a dish. Pour the dressing on top of salad mixture and toss all together.
3
Refrigerate salad for at least three hours, or even overnight! Top with almonds before serving. Serves 8-10. Store any leftovers in the fridge for up to a few days.
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Take this quick ramen noodle salad to your next picnic or gathering, and watch people line up for seconds!
It’s BBQ season, so it’s time to bring on the yummy side salads!
If you’ve been to a lot of summer cookouts, then chances are you may have had a version of ramen noodle salad. It’s a sweet and savory salad that features a unique and inexpensive ingredient that makes it irresistible. Yes, ramen noodles are the star of this cold and colorful salad!
This recipe is one of our top 15 most viewed posts on Pinterest, so I am excited to share it again in case you missed it six years ago.
Make ramen noodle salad at your next potluck for a totally unique and addictive side dish.
It only takes a few minutes to throw it together, and you’ll have everyone asking for the recipe. The best part is you don’t have to boil the noodles because they soak in the dressing and become soft over time.
Chrissy Teigen calls her version dump and done ramen noodle salad cookbook from her cookbook Cravings. You literally dump in some easy ingredients and it’s done. I love this easy idea and have adapted mine based on her recipe with some minor adjustments.
I prefer traditional coleslaw mix with added chopped broccoli. We like green onion instead of red onion, and almonds instead of sunflower seeds. Frozen veggies make this super easy, and the dressing is a cinch to whisk up!
Tips for making ramen noodle salad:
- This is a great make-ahead salad idea! The noodles need time to soak up the dressing and soften. For more of an al dente texture, then letting the mixture sit for about three hours in the fridge should do it. You may even want to let your ramen noodle salad sit overnight if you’d prefer a softer texture. The flavors will have a little more time to blend together, and you’ll still get a nice crunch from the almonds.
- If you would prefer to avoid using the packaged seasoning that comes with Ramen noodles, you could opt to use just the noodles and make your own ramen seasoning blend with this recipe.
- If you’d like to use a healthier version of the pre-packaged seasoning blend, try substituting either organic ramen or low sodium ramen.
- I love how customizable this recipe is! It’s so easy to substitute your favorite slaw mix or vegetables to suit your family’s taste preferences.
- This recipe makes an inexpensive meatless side dish, but you could also add the meat from a rotisserie chicken to make it a super satisfying, protein-rich main course.
Dump & Done Ramen Noodle Salad
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 3 HOURS
total time: 3 HOURS 15 MINUTES
Easy and budget-friendly side dish salad recipe featuring coleslaw and ramen noodles with a quick sweet and savory dressing.
Ingredients
For the salad:
- 14 oz. bag coleslaw mix
- 2 – 3 oz. packages ramen noodles, chicken flavor
- 1 1/2 cups fresh chopped broccoli
- 1 cup frozen peas, defrosted
- 1 cup frozen corn, defrosted
- 4 green onions, sliced
- 1 cup sliced almonds, reserved for topping
For the dressing:
- 1/3 cup vegetable oil
- 1/2 cup apple cider vinegar
- 2 seasoning packets from the packaged Ramen
- 1/2 cup granulated sugar
Directions
1
In a large mixing bowl, add the slaw mix and crumble the noodles (minus the seasoning packet) on top. Add the broccoli, peas, corn, and onion. Toss to combine.
2
Whisk the oil, vinegar, sugar, and both seasoning packets in a dish. Pour the dressing on top of salad mixture and toss all together.
3
Refrigerate salad for at least three hours, or even overnight! Top with almonds before serving. Serves 8-10. Store any leftovers in the fridge for up to a few days.
Additional Notes
Adapted from Cravings by Chrissy Teigen.
Brought to you by Hip2Save.
I am confident that this ramen salad is sure to be a big hit at your next gathering!
I love that this is not the fanciest dish, but it has lots of flavor and great texture with the noodles and added crunch from the almonds. It’s such a convenient dish to make ahead of time to feed a hungry crowd.
Check out these creative ramen taco bowls as a fun dinner idea!
About the writer:
Lina has a Bachelor's Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.
