Ramen Salad

Oh my goodness. I did it. I just posted with complaints of not finding a good party salad, and then bam, I made this one and loved it. I have even been enjoying the leftovers! Not only is it super easy to make (one of the easiest side dishes ever), but it was a hit with my friends, too. I can’t say it is toddler-friendly, but I wasn’t intending for that when I picked it. A friend where I used to teach would make a ramen salad that she would share with us and it was so good! I didn’t think to compare until just now, but when I looked, hers is almost identical to the ingredients except no slaw, it used edamame and sunflower seeds, and you could add the seasoning packets, but she never did.

I wanted to make something like this for the Fudgelet’s party because I knew the adults might want to have some. And if nothing else, I wanted it. Sure enough, they liked it, too. The noodles start to get a little stale the longer it sits (at least from the leftovers) but it is still tasty and a perfect warm weather dish. I prefer the almonds on the side to keep them crunchy. You can always stir them in instead if you like.

Directions for Ramen Salad

Slightly adapted from Food Network Magazine (July/August 2017)

  • 6 ounces dried ramen noodles (packages are generally 3 ounces each, so 2 packages), seasoning packets discarded and the noodles broken into small pieces (I mash it while it is still in the bag)
  • 12 ounce bag of broccoli slaw (I used from Trader Joe’s)
  • 2 green onions, chopped (I did it on the bias to make it look prettier)
  • 1/2 cup olive oil (I actually used a bit less)
  • 1/3 cup rice vinegar
  • 2 Tablespoons sugar
  • 2 teaspoons toasted sesame oil
  • 2 Tablespoons soy sauce
  • Salt
  • Pepper
  • 1/2 cup almonds (slivered or sliced), toasted

In a large bowl, mix together the ramen, broccoli slaw, and green onions. In a small bowl, whisk together the olive oil, rice vinegar, sugar, sesame oil, soy sauce, and some salt and pepper (you can taste it to see what it might need).

Then, pour the vinaigrette on top of the ramen mixture and stir to combine.

Allow to sit for 1-2 hours, and then serve with the almonds on the side.

Directions for Ramen Salad (without pictures)

Slightly adapted from Food Network Magazine (July/August 2017)

  • 6 ounces dried ramen noodles (packages are generally 3 ounces each, so 2 packages), seasoning packets discarded and the noodles broken into small pieces (I mash it while it is still in the bag)
  • 12 ounce bag of broccoli slaw (I used from Trader Joe’s)
  • 2 green onions, chopped (I did it on the bias to make it look prettier)
  • 1/2 cup olive oil (I actually used a bit less)
  • 1/3 cup rice vinegar
  • 2 Tablespoons sugar
  • 2 teaspoons toasted sesame oil
  • 2 Tablespoons soy sauce
  • Salt
  • Pepper
  • 1/2 cup almonds (slivered or sliced), toasted

In a large bowl, mix together the ramen, broccoli slaw, and green onions. In a small bowl, whisk together the olive oil, rice vinegar, sugar, sesame oil, soy sauce, and some salt and pepper (you can taste it to see what it might need).

Then, pour the vinaigrette on top of the ramen mixture and stir to combine. Allow to sit for 1-2 hours, and then serve with the almonds on the side.

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