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Ramen Noodle Salad




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For the salad:

1 (14 oz.) bag coleslaw cabbage mix (get the kind with carrots and red cabbage included)

1 package uncooked Ramen noodles, crushed into small pieces (see note)

½ cup slivered almonds

½ cup dry roasted sunflower kernels

1½ cup chopped cooked chicken (optional; see note)

1 (11 oz.) can Mandarin orange slices (optional; see note)

For the dressing:

½ cup olive oil

3 Tbsp. white vinegar

¼ cup sugar (optional; see note)

Ramen seasoning packet

¼ cup diced green onion


Combine all the salad ingredients and set aside.

Whisk together all the dressing ingredients until combined.

Toss the salad with the dressing just before serving.

Can be served cold or at room temperature.


This salad will keep in the fridge for a few days, though the noodles will get soggier each day.

If you’d like it on the sweeter side then you can include the Mandarin oranges and keep the sugar in the dressing. If you remove both of these elements, this salad will be on the more savory side.

You can decide to include chicken. Any cooked chopped chicken will do.




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