Dump and Done Ramen Noodle Salad Recipe

Dump & Done Ramen Salad

Ingredients

For the Salad:

  • 14oz. bag of Broccoli Slaw Mix (or regular Cold Slaw Mix + some fresh chopped broccoli like I did)
  • 3 – (3 oz.) Packages of Ramen Noodles in Chicken Flavor, seasoning packets separated
  • 1 cup Frozen Peas
  • 1 cup Frozen Corn
  • 4 Green Onions, chopped

For the Dressing:

  • 1/3 Cup Vegetable Oil
  • 1/2 Cup Apple Cider Vinegar
  • 1/2 cup Sugar
  • 3 packets of Seasoning from the packaged Ramen
  • Topping: 1 Cup Almonds, sliced

Directions

1

Set aside the seasoning packets from the Ramen noodles. In a large bowl, crumble the noodles and mix in the rest of the salad ingredients together.

2

Whisk oil, vinegar, sugar, and seasoning packets in a microwave safe dish. Microwave for one minute.

3

Pour on top of salad mixture and toss.

4

Refrigerate salad for at least three hours or even overnight! Top with almonds before serving. Serves 8-10.

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41 Comments
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5.0 / 9 ratings
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Take this Dump & Done Ramen Noodle Salad to your next picnic or potluck, and watch people line up for seconds!

Easy Ramen Salad Recipe

This popular sweet and savory salad features a unique and inexpensive ingredient that makes it irresistible. Yes, ramen noodles are the star of this cold and colorful salad!

Make this Dump and Done 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.

Ingredients for Ramen Salad Hip2Save

Ramen Noodle Salad Recipe

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Dump & Done Ramen Salad

Easy and budget friendly salad recipe that makes a great side dish!

Ingredients

For the Salad:

  • 14oz. bag of Broccoli Slaw Mix (or regular Cold Slaw Mix + some fresh chopped broccoli like I did)
  • 3 – (3 oz.) Packages of Ramen Noodles in Chicken Flavor, seasoning packets separated
  • 1 cup Frozen Peas
  • 1 cup Frozen Corn
  • 4 Green Onions, chopped

For the Dressing:

  • 1/3 Cup Vegetable Oil
  • 1/2 Cup Apple Cider Vinegar
  • 1/2 cup Sugar
  • 3 packets of Seasoning from the packaged Ramen
  • Topping: 1 Cup Almonds, sliced

Directions

1

Set aside the seasoning packets from the Ramen noodles. In a large bowl, crumble the noodles and mix in the rest of the salad ingredients together.

2

Whisk oil, vinegar, sugar, and seasoning packets in a microwave safe dish. Microwave for one minute.

3

Pour on top of salad mixture and toss.

4

Refrigerate salad for at least three hours or even overnight! Top with almonds before serving. Serves 8-10.

Additional Notes

Adapted from Cravings by Chrissy Teigen

Brought to you by Hip2Save.

Hip tips for making this Dump & Done Ramen Noodle Salad:

  • 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 seasoning blend with the recipe found here.
  • 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.

Ramen Noodle Cole Slaw

This Dump & Done Ramen Noodle Salad salad is sweet, savory, crunchy, and sure to be a big hit at your next gathering!

It’s definitely best when made ahead, because the noodles need time to soak up the dressing and soften. That’s how they “cook!”

If you prefer 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 added at the last minute!


Up next: 10 of the best things to buy at your local Asian market


Lina has a Bachelor's Degree from Northern Arizona University with 10 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.


Join The Discussion

Comments 41

  1. Heather C.

    Excited about the new Wed. post! And as always, great pics Lina! 😀

    • Lina (Hip's Modern Martha)

      Ahh thanks Heather! 😀

  2. Jessica Salisbury

    Yum! I have a similar recipe, but it doesn’t have quite as many veggies. I can’t wait to try it!

    -Jessica
    http://www.wearitforless.com

    • hotsummerdays

      Like salisbury steak? Lol j/p with ya😜

    • Lina (Hip's Modern Martha)

      Thanks Jessica! Yes very versatile salad 👍

  3. harley

    Neat will be good to see the new ramen recipe ideas because i enjoy their flavor but wondered the ways u could make it without that salty flavor packet that taste so good. Tysm h2s/lina🍝🍛🍣

    • Lina (Hip's Modern Martha)

      Thanks for reading Harley!

    • Lisa

      There are low sodium versions of the ramen. I actually use just 1 or 2 packages with the rest of the dressing amounts for my recipe. I use the oriental ramen for a similar recipe.

  4. Samantha

    I actually have made something very similar but I serve it with pieces of chicken mixed in and toast the ramen noodles chunks and almond slices right before serving and I use the oriental Ramen

    • Lina (Hip's Modern Martha)

      Yum! Yes chicken with it is awesome 👍

    • Kristi Stanley

      That’s the same one I use…
      Delicious!!

  5. Mel

    Awesome!!! Thanks for sharing!!

    • Lina (Hip's Modern Martha)

      Sure Mel! -Enjoy 😀

  6. Kidsallgone

    Any substitute for that 1/2 cup of sugar?

    • Samantha

      Maybe honey?

    • mel

      I have a similar recipe, but I use 1/4 c sugar instead of 1/2 c that’s called for and that seems to be enough sweetness to match the tart of the vinegar. I tried with 1/4 sugar & 1/4 splenda , but it didn’t go over so well. I also like to use Seasoned Rice Wine Vinegar in place of the apple cider vinegar.

    • Gail

      I’ve been using coconut sugar as a sub in lots of recipes. It’s lower on the glycemic index … more slowly metabolized than regular sugar and super delicious on oatmeal, greek yogurt, and in iced coffee 🙂

      • Lina (Hip's Modern Martha)

        Oh interesting! Thanks Gail!

    • Kristi S.

      Agave?

  7. Kristi S

    oohhh..my youngest enjoys just the raw noodles. Maybe I can convince her to try it in a salad as well!

  8. JA

    I will be trying this for sure. I’ve been looking for something different to take to cookouts. Thanks!

  9. Denise

    I do a ramen version with slaw mix (usually broccoli or kale slaw) and I found an awesome healthier ramen at sprouts, it has wheat noodles, but it’s in the same size packet, but less ingredients on the label. I also find when making the recipe I either don’t use sugar or just use a lot less, this is a good and still tasty way to keep it diabetic friendly. I wanted to get this info out there for the health conscious, you can still eat this yummy salad, but swap stuff and it tastes amazing!

    • Denise

      Oops meant to say no sugar or just a tiny bit. Sorry about that, did not spell check enough.

    • cathy

      Thanks, I will look for the ramen at Sprouts. I use to luv Ramen but it is so full of MSG and sodium. Yuck.

  10. SONYA

    Lina, your recipes are the best-est!!!

    • Lina (Hip's Modern Martha)

      Ahhh you’re the sweet-east Sonya!! Thanks for reading my posts 😀😀

  11. nickyB

    I make a similar salad for years now but double the amount of ramen noodles. I always use rice vinegar and use only 1 packet of ramen seasoning. I try to get the oriental seasoning.

    • Lina (Hip's Modern Martha)

      Great tip! Thanks Nicky

  12. Danette Y.

    Are the noodles supposed to still be a little hard? I followed all the directions and the noodles were still kinda hard.

    • Lina (Hip's Modern Martha)

      They get softer the longer it sets in fridge. Day two is soft.

  13. smartmomsrock

    confused … how do the noodles get cooked???

    • Lina (Hip's Modern Martha)

      They soak up the dressing and get soft after a while 😀

    • Jodi P

      Prisoners eat a lot of ramen noodles because it can be made just by soaking for a while. So if you’re ever in prison, know that you can still enjoy ramen lol

    • MombieZombie

      so you don’t cook the noodles at all for this? can you? still confused here

      • Lina D (Hip2Save Sidekick)

        No it soaks up the dressing and softens- they are very thin noodles – so it makes sense. Hope that helps 🙂

  14. patricialavenz-goff

    This was awesome. I doubled the broccoli and added some carrots cause my brothers won’t eat corn or peas. It is a keeper as there were no leftovers. I am always scared to try new things because of my brothers being challenged it doesn’t always work.

  15. Ellen

    Do you have the nutrition information

  16. Christy

    One of the easiest salads I have ever made! It was a hit at the party and my picky fiancé couldn’t get enough of it. Can’t wait to make it again!

    • Lina D (Hip2Save Sidekick)

      Oh nice! Thanks for sharing 💕

  17. Melissa stetler

    I want to use some of the head of cabbage have left and broccoli florets, about how much chopped cabbage do you think it might need?

    • Lina D (Hip2Save Sidekick)

      According to Google a 14 oz bag has about 8 cups of coleslaw and one head of cabbage. Hope that helps!

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