I’m so excited to share this recipe with you all – it’s a game-changer for any occasion. I first discovered ramen noodle slaw salad at a potluck dinner, and it was love at first bite.
The combination of crunchy noodles, tangy slaw, and savory seasonings is absolute perfection. My kids adore helping me make it, and my family requests it for every gathering.
It’s an easy recipe to customize to your taste, and the best part? It’s ridiculously healthy too!
With its base of whole wheat noodles and shredded cabbage, this salad is a nutrient-packed way to get your daily dose of veggies. Plus, it’s ridiculously easy to make in large quantities, making it perfect for meal prep or feeding a crowd.
I’ve experimented with different seasonings and add-ins over the years, but the core ingredients remain the same – and for good reason! The harmony of flavors and textures is truly something special.
Whether you’re serving it as a main dish or a side, this ramen noodle slaw salad is sure to be a hit with everyone who tries it.
Crunchy Ramen Noodle Slaw Salad
4.7 from 846 votes
This vibrant salad combines shredded cabbage and carrots with crispy ramen noodles for a satisfying crunch. A tangy soy-sesame dressing ties everything together, making it a perfect side dish or light lunch.
2Add the crushed ramen noodles, sliced almonds, and sunflower seeds, stirring frequently for 4 to 5 minutes until the noodles are golden brown and the nuts are fragrant.
3Remove from heat and let cool completely to maintain crunch.
4In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, minced garlic, and grated ginger until the honey is fully dissolved.
5The dressing should be smooth and slightly thickened.
6In a large salad bowl, combine the shredded cabbage, shredded carrots, and sliced green onions.
7Add the cooled ramen mixture and toss gently to distribute evenly.
8Pour the dressing over the salad and toss well to coat all ingredients.
9Serve immediately for maximum crunch, or refrigerate for 30 minutes to allow flavors to meld while still retaining some texture.
For a nut-free version, replace almonds with additional sunflower seeds or pumpkin seeds. To make it a complete meal, add grilled chicken or edamame.
Watch Video Of How Crunchy Ramen Noodle Slaw Salad Works
One thing I love about this ramen noodle slaw salad is how easily it stores and reheats – simply refrigerate leftovers in an airtight container for up to 5 days or freeze individual portions for later use.
When reheating, be sure to add a splash of vinegar or lemon juice to help preserve the crunchiness of the slaw!
For serving ideas, consider topping individual portions with diced green onions or chopped fresh herbs like parsley or cilantro – not only will these add pops of color but also provide an extra boost of freshness and flavor.
❓ Frequently Asked Questions About Crunchy Ramen Noodle Slaw Salad
1. What kind of noodles should I use?
For this recipe, I recommend using whole wheat ramen noodles – they have a slightly nuttier flavor that pairs perfectly with the slaw. You can also use traditional white noodles if that’s what you have on hand, but trust me when I say the whole wheat makes all the difference!
2. Can I use pre-shredded cabbage?
While you can certainly use pre-shredded cabbage in this recipe, I highly recommend taking the extra minute to shred it yourself. Not only will you save money by buying a head of cabbage instead of pre-shredded bags, but you’ll also avoid added preservatives and sulfites found in many commercial products.
3. How do I keep the slaw from getting soggy?
To prevent your slaw from becoming too wet or soggy, be sure to squeeze out as much liquid as possible from your shredded cabbage before mixing it with the other ingredients. You can also try adding a pinch of salt to help draw out excess moisture – just be sure to rinse off any excess salt before serving!
4. Can I make this salad ahead of time?
This recipe is one of my favorite make-ahead dishes – simply prepare the slaw and noodles separately up to 24 hours in advance, then combine them just before serving. If you’re planning to serve this salad at an event or party, consider preparing everything up to 48 hours in advance for maximum convenience.
5. What are some variations on this recipe?
One of my favorite ways to mix things up is by adding diced carrots or beets to the slaw for an extra pop of color (and nutrients!). You can also try substituting different types of vinegar or oil for unique flavor profiles – just be sure not to overpower the delicate taste of the cabbage!
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