Top Ramen Salad Recipes

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RAMEN SALAD

A great, easy salad for picnics, potlucks, or just yummy lunches at home. I find it easier to double this recipe--seems like coleslaw mix usually comes in 16 ounce bags. This salad always gets eaten up at get togethers, and could not be easier to make. Enjoy!

Provided by jmelyn

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8



Ramen Salad image

Steps:

  • Mix all salad ingredients except noodles in a large bowl.
  • Mix the dressing ingredients thoroughly.
  • Break up the (uncooked) noodles into chunks and add last.
  • Toss together salad and dressing and serve.

Nutrition Facts : Calories 327.2, Fat 26.1, SaturatedFat 3.9, Cholesterol 3, Sodium 310.7, Carbohydrate 20.9, Fiber 2.5, Sugar 5.1, Protein 4.2

1 (8 ounce) package Coleslaw
1 (3 ounce) package chicken-flavored ramen noodles, reserve seasoning packet for dressing
1/2 bunch green onion, chopped
1/2 cup chopped celery
1 (2 ounce) package slivered almonds or 1/2 cup peanuts
1/2 cup oil
1/3 cup rice vinegar
2 tablespoons sugar

TOP RAMEN® SALAD

This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.

Provided by Nicole Burnham

Categories     Salad     Coleslaw Recipes     No Mayo

Time 55m

Yield 6

Number Of Ingredients 9



Top Ramen® Salad image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
  • Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
  • Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
  • Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g

2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
½ cup raw sunflower seeds
½ cup slivered almonds
1 (16 ounce) package coleslaw mix
3 green onions, chopped
½ cup olive oil
3 tablespoons white vinegar
1 tablespoon white sugar
½ teaspoon ground black pepper

RAMEN NOODLE SALAD

With added crunch from ramen noodles and sunflower seeds, plus a sweet, glossy dressing, this lively salad is a definite crowd-pleaser! -Beverly Sprague, Baltimore, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 11



Ramen Noodle Salad image

Steps:

  • Whisk together first 5 ingredients. Refrigerate, covered, until serving., Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. In a large skillet, heat butter over medium-high heat. Add noodles; saute until golden brown., Combine romaine, broccoli, onions, sunflower kernels and noodles. Just before serving, whisk dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 189 calories, Fat 13g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 144mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

1/2 cup sugar
1/2 cup canola oil
1/4 cup cider vinegar
1-1/2 teaspoons soy sauce
1/4 teaspoon salt
2 packages (3 ounces each) ramen noodles
2 tablespoons butter
1 bunch romaine, torn (7 cups)
1 bunch broccoli, cut into florets (4 cups)
6 green onions, chopped
1/2 cup sunflower kernels

RAMEN CABBAGE SALAD

This salad is fast and easy to prepare but does not hold well and is best if eaten immediately!

Provided by TLBURRELL

Categories     Salad     Coleslaw Recipes     No Mayo

Yield 5

Number Of Ingredients 6



Ramen Cabbage Salad image

Steps:

  • Toss together the cabbage, noodles and sunflower seeds or almonds.
  • Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.2 g, Fat 22.6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 81.8 mg, Sugar 11.5 g

½ large head cabbage, coarsely chopped
1 (3 ounce) package ramen noodles, crushed
½ cup sunflower seeds
½ cup vegetable oil
3 tablespoons white sugar
3 tablespoons distilled white vinegar

RAMEN NOODLE SALAD

A friend at work gave me this recipe. It didn't seem like one I would like, but she made it one day and brought it to work. It has been one of my favorites ever since. It's quick & easy to make.

Provided by mammafishy

Categories     < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6



Ramen Noodle Salad image

Steps:

  • Mix together the coleslaw mix, crushed noodles& sunflower kernels.
  • In a small bowl, mix the Ramen Noodle seasoning pkt.
  • ,oil, vinegar& sugar together.
  • Mix all together& refrigerate at least 2 hours.

Nutrition Facts : Calories 501.4, Fat 39.6, SaturatedFat 5.9, Sodium 445.3, Carbohydrate 32.9, Fiber 3.4, Sugar 15.1, Protein 6.6

1 (8 ounce) bag coleslaw mix (I used half of a 16 oz. bag)
1 package ramen noodles, raw & crushed (I like the Oriental Flavor)
1/2 cup sunflower seeds (I used dry roasted)
1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (I use 6 pkts. of Splenda)

CRUNCHY RAMEN SALAD

For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 10



Crunchy Ramen Salad image

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

1 tablespoon plus 1/2 cup olive oil, divided
1/2 cup slivered almonds
1/2 cup sunflower kernels
2 packages (14 ounces each) coleslaw mix
12 green onions, chopped (about 1-1/2 cups)
1 medium sweet red pepper, chopped
1/3 cup cider vinegar
1/4 cup sugar
1/8 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles

TOP RAMEN CHICKEN SALAD

Make and share this TOP RAMEN CHICKEN SALAD recipe from Food.com.

Provided by AZ Food Critic

Categories     < 30 Mins

Time 17m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 18



TOP RAMEN CHICKEN SALAD image

Steps:

  • Slice chicken into small, thin 1 inch strips. In a large size Dutch oven or deep sauce pan, over medium heat, add the oil, chicken and 1/2 teaspoon salt. Sauté chicken until it starts to brown. Set aside.
  • In a Dutch oven or deep sauce pan, combine the water, noodles and bouillon, turn on high heat until the noodles just start to break up and soften.
  • Add both styles of cabbage and carrots to the noodles, turn the heat down to medium-high and bring the noodle mixture to a boil for 2 minutes, uncovered.
  • Remove from heat and stir in all 3 seasoning packets that came with the Ramen.
  • Drain and add the pineapple, water chestnuts, the sesame oil, vinegar, soy sauce, sugar and chicken.
  • Mix well and add green onions, mix again to completely combine.
  • Add almonds on top or on individual servings.
  • Serves 4 (makes 6 cups).

Nutrition Facts : Calories 761.1, Fat 37.3, SaturatedFat 9, Cholesterol 46.4, Sodium 1989.8, Carbohydrate 82.8, Fiber 8.9, Sugar 22.2, Protein 28.4

2 chicken breasts, boneless, skinless
1/2 teaspoon salt
3 tablespoons oil
2 cups water
3 (3 ounce) packages ramen noodles (oriental style)
2 teaspoons chicken bouillon
2 cups cabbage, shredded
1/2 cup red cabbage, shredded
1/2 cup carrot, shredded
3 teaspoons seasoning (from Ramen)
1 (20 ounce) can pineapple tidbits, drained
1 (8 ounce) can water chestnuts, roughly chopped
1 teaspoon sesame oil
1 tablespoon white vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1/2 cup green onion, chopped
1/2 cup almonds, sliced

CHINESE (RAMEN) NOODLE SALAD

There are similar versions of this out there, but I tweaked the one I got from a good friend's sister. It sounds like a weird combination, but it is quick to make, easy, and very tasty. But, those who save my other recipes know that I like simple, flavorful dishes. *** Windywood- I have made it using candied pineapple tidbits before, soy nuts, apple bits, sunflower seeds, etc. Each time, it comes out a bit different, but wonderful. It is a very fun recipe to experiment with.

Provided by Chef Garlic

Categories     Beginner Cook

Time 4h5m

Yield 4-6 serving(s)

Number Of Ingredients 8



Chinese (Ramen) Noodle Salad image

Steps:

  • Wisk together the sugar, oil, vinegar, and seasoning packets from the ramen noodles, dissolving throughly for the dressing.
  • Mix together the almonds, noodles, slaw mix, and onions.
  • Pour the dressing over the top of the slaw mixture.
  • Refrigerate for at least 4-6 hours before serving.
  • Serve!

Nutrition Facts : Calories 560.3, Fat 33.7, SaturatedFat 6, Sodium 886, Carbohydrate 57.9, Fiber 3.7, Sugar 26.7, Protein 8.8

12 ounces broccoli slaw mix
6 ounces creamy chicken-flavored ramen noodles, Crushed
1/3 cup oil
1/2 cup white vinegar
1/2 cup sugar, Up To 3/4 Of A Cup
2/3 cup slivered almonds
8 tablespoons green onions, Diced Finely Or, Use 5 Teaspoons Of Green Onion And Regular Onion Minced Seasoning (California Style In The Spice Asile)
1 teaspoon garlic granules

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