This Dump and Done Ramen Noodle Salad is a Potluck Winner!
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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.
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
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.
Whisk the oil, vinegar, sugar, and both seasoning packets in a dish. Pour the dressing on top of salad mixture and toss all together.
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.
Adapted from Cravings by Chrissy Teigen.
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!
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!
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 👍
That’s the same one I use…
Awesome!!! Thanks for sharing!!
Sure Mel! -Enjoy 😀
Any substitute for that 1/2 cup of sugar?
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
so you don’t cook the noodles at all for this? can you? still confused here
No it soaks up the dressing and softens- they are very thin noodles – so it makes sense. Hope that helps 🙂
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.
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!
Oh nice! Thanks for sharing 💕
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?
According to Google a 14 oz bag has about 8 cups of coleslaw and one head of cabbage. Hope that helps!
Thank you Lina- I had a similar salad 30 years ago at a work event and have been making it ever since! Always a hit! I do not use the packets and make my own “blend”. You can modify this recipe and make it similar to the Chinese Chicken Salad at Chin-Chin or Cheesecake Factory. Just leave out the peas and corn and add mandarin oranges and chicken and a sweeter dressing like Ken’s Asian (or make your own with mirin). I also add a chayote for extra crunch and sweetness.
Oh i love all those ideas – thank you for sharing! Yum!
Ohhhh! I can’t wait to try this with a vegan broth option! Maybe the Not Chicken Better Than Bouillon
Oh great idea on coming up with a vegan option!
next week can you run zucchini recipes – killer bread recipe right here
Hey Mary! Here are a few!