Dump and Done Ramen Noodle Salad
This popular sweet and savory salad features a unique and inexpensive ingredient that makes it irresistible – Yep, Ramen Noodles! Make this Dump and Done Ramen Noodle Salad at your next potluck for an addicting side dish that takes just a few minutes to throw together and will make everyone want seconds.
Dump & Done Ramen Salad
*Adapted from the cookbook Cravings by Chrissy Teigen
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:
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. Whisk oil, vinegar, sugar, and seasoning packets in a microwave safe dish. Microwave for one minute. Pour on top of salad mixture and toss.
Refrigerate salad for at least three hours or even overnight! Top with almonds before serving. Serves 8-10.
Note: In case you don’t care to use the packaged seasoning from Ramen, you could substitute Organic Ramen, or perhaps just use the noodles and make your own seasoning blend with the recipe found here.
This recipe is adapted from an awesome cookbook I picked up recently called Cravings by Chrissy Teigen. The recipes are ALL super drool worthy, and the photography and food styling is GENIUS. If you’re a “foodie” in any way, and like unique recipe inspiration – you’ll love this book! I went on vacation and took it with me to read!
If you love the convenience and frugality of incorporating Ramen Noodles into cooking, then stay tuned for more of our unique recipe ideas using Ramen!
Keep your budget in check every Wednesday with a new Ramen recipe!
Written by Lina for Hip2Save. Lina is a proud mom of two kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.
Excited about the new Wed. post! And as always, great pics Lina! 😀
Ahh thanks Heather! 😀
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
Like salisbury steak? Lol j/p with ya😜
Thanks Jessica! Yes very versatile salad 👍
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🍝🍛🍣
Thanks for reading Harley!
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.
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
Yum! Yes chicken with it is awesome 👍
Awesome!!! Thanks for sharing!!
Sure Mel! -Enjoy 😀
Any substitute for that 1/2 cup of sugar?
Maybe honey?
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.
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 🙂
Oh interesting! Thanks Gail!
oohhh..my youngest enjoys just the raw noodles. Maybe I can convince her to try it in a salad as well!
I will be trying this for sure. I’ve been looking for something different to take to cookouts. Thanks!
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!
Oops meant to say no sugar or just a tiny bit. Sorry about that, did not spell check enough.
Thanks, I will look for the ramen at Sprouts. I use to luv Ramen but it is so full of MSG and sodium. Yuck.
Lina, your recipes are the best-est!!!
Ahhh you’re the sweet-east Sonya!! Thanks for reading my posts 😀😀
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.
Great tip! Thanks Nicky
Are the noodles supposed to still be a little hard? I followed all the directions and the noodles were still kinda hard.
They get softer the longer it sets in fridge. Day two is soft.
confused … how do the noodles get cooked???
They soak up the dressing and get soft after a while 😀
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