This Dump and Done Ramen Noodle Salad is a Potluck Winner!

Dump & Done Ramen Noodle Salad

yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 3 HOURS

total time: 3 HOURS 15 MINUTES



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.

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Take this quick ramen noodle salad to your next picnic or gathering, and watch people line up for seconds!

bowl with batch of ramen noodle salad

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.

ramen noodle salad

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.

ramen noodle salad

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!

ingredients for ramen salad on the counter

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’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.

bowl with coleslaw mix

adding ramen noodles to mixing bowl

adding corn and veggies to ramen salad

making ramen noodle salad dressing

pouring dressing on ramen noodle salad

mixing ramen noodle salad with the dressing

placing ramen noodle salad in the fridge

adding sliced almonds to ramen noodle salad

tossing ramen noodle salad


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.



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.

Additional Notes

Adapted from Cravings by Chrissy Teigen

Brought to you by Hip2Save.

2 small bowls of dump and done ramen noodle salad

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, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.

Join The Discussion

Comments 48

  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!


    • 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…

  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.


  7. Kristi S 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. 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 💕

  16. 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!

  17. acgold

    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.

    • Lina D (Hip2Save Sidekick)

      Oh i love all those ideas – thank you for sharing! Yum!

  18. Clare

    Ohhhh! I can’t wait to try this with a vegan broth option! Maybe the Not Chicken Better Than Bouillon

    • Lina D (Hip2Save Sidekick)

      Oh great idea on coming up with a vegan option!

  19. Csandst1

    This was good not great. For some reason the noodles remained crunchy so I poured Asian salad dressing on it. I took this to a large potluck. Barely half was eaten. Mine didn’t
    look fresh, pretty and crisp like the pictures either. I doubt I’ll make it again.

    • Jessica (Hip Sidekick)

      So sorry to hear you weren’t happy with the results of yours, Csandst1. 😔 I’ve made a similar option for a few years with only the coleslaw, onions, and ramen noodles and will say in that recipe, the noodles are intended to provide a crunch to the dish. 🤗 Another helpful tip is that I’ve brought the ingredients with me to an event, and mixed them up just prior to being served to maintain freshness. Hoping these tips are helpful and you enjoy – if you decide to give it another try! 🤞💗

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