If you have a few packs of ramen sitting in your pantry, then you need to make this ramen salad! With crunchy, toasted ramen noodles and slivered almonds, this salad is sure to be a crowd-pleaser. It’s topped with a tangy dressing and seasoned with the ramen packet to perfectly complement the tricolor coleslaw and sliced green onions. And the best part? This salad comes together in no time, making it perfect for a quick lunch or dinner.
here’s what you’ll need
Minimalism is the name of the game when it comes to this ramen salad. You’ll need:
Instant Ramen: Using uncooked ramen noodles as a crunchy crouton in this salad adds a fun twist and texture. You can use any flavor of instant ramen that you prefer. (Save the packet! You’ll use that to flavor the dressing.) Slivered Almonds: These add a delicious nutty crunch to the salad and are a great source of protein and healthy fats. Extra Virgin Olive Oil: The oil helps emulsify and bring all the flavors together in the dressing. Rice Vinegar: This vinegar is less acidic than other types of vinegar, and it adds a mild sweetness to the dressing that balances out the saltiness of the soy sauce. Don’t have it? White vinegar will work too! Soy Sauce: This adds saltiness and umami to the dressing, which pairs well with the ramen noodles and coleslaw. Tricolor Coleslaw: The coleslaw mix adds a variety of color and texture to the salad. You can find bags of pre-cut coleslaw mix in the produce section of most grocery stores. Green Onions: These add a subtle onion flavor and a pop of bright green color to the salad. (Not sure how to prep them? Here’s our guide to cutting green onions.)
let’s make it
This salad recipe is an easy one – just toast the crunchies, whisk the dressing, and serve! Step 1: Toast the RamenToasting ramen noodles and slivered almonds is an important step in this recipe that adds an extra layer of flavor and texture to the salad. This step can also be done on the stovetop by toasting the ramen and almonds in a dry skillet over medium heat until golden brown. Step 2: Make the DressingMix the seasoning packets from the instant ramen with oil, vinegar, and soy sauce to create a quick and flavorful dressing. Step 3: Assemble the SaladTo assemble the salad, toss together the toasted ramen, slivered almonds, tricolor coleslaw, and sliced green onions in a large bowl. Stir in the dressing just before serving to ensure that everything is evenly coated and delicious.
Recipe tips
No Slaw? If you can’t find tricolor coleslaw mix, you can make your own by shredding red cabbage, green cabbage, and carrots. Herbs The Word: For an extra burst of flavor, you can add some chopped fresh herbs like cilantro or mint to the salad. Flavor It Up: For a tasty kick, try adding some homemade kimchi or sriracha to this salad!
Why this Recipe Works
This recipe is a fun and flavorful way to elevate a simple salad with a unique ingredient that is sure to impress!
It’s a crowd-pleaser that is perfect for potlucks, picnics, or any occasion where you need to feed a group. It’s a well-balanced dish that combines the fresh flavors of coleslaw and green onions with the nuttiness of slivered almonds and the umami flavor of the ramen seasoning. It’s customizable – you can use your favorite flavor of instant ramen noodles and add additional ingredients like crispy tofu or hardboiled eggs to make it a complete meal.
Make It A Meal
Sometimes, I just throw protein on this salad and call it a meal, but other times I’ll pair it with one of these side dishes.
Sticky Orange Cauliflower is a Chinese food takeout fakeout you’ll love. It’s better than any takeout chicken. Miso Eggplant is a dreamy new way to do eggplant. Tofu Banh Mi, a delicious Vietnamese-inspired sandwich!
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
