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Ramen Noodle Salad

By Leslie Blythe  , ,   ,

February 10, 2021

Yesterday for lunch, I made this Ramen Noodle Salad. It's another one from Chrissy Teigen's book. She calls it Dump and Done Ramen Salad. I have made many salads using crushed up uncooked ramen noodles. It adds a lot of crunch and nice texture. I have adapted it to suit my tastes, like using green onions instead of red onions, etc. You could add some cooked shrimp or chicken to add protein to this salad. It's absolutely delicious and very adaptable to your own tastes.

  • Prep: 15 mins
  • Yields: 8 - 10 Servings

Ingredients

Salad

14-ounce bag of broccoli slaw

3 - (3-ounce) packages of ramen noodles in chicken flavor, seasoning packets separated

1 cup frozen peas, thawed

1 cup frozen corn, thawed

⅓ cup red onion, thinly sliced or 4 green onions, chopped

Dressing

⅓ cup vegetable oil

½ cup apple cider vinegar

½ cup sugar

3 packets of seasoning from the packaged ramen

Topping

1 cup roasted, salted sunflower seeds or 1 cup toasted almonds, sliced

Directions

1Set aside the seasoning packets from the ramen noodles. In a large bowl, crumble the noodles and mix in the rest of the salad ingredients together.

2Whisk oil, vinegar, sugar, and seasoning packets in a microwave-safe dish. Microwave for one minute.

3Pour on top of salad mixture and toss.

4Refrigerate salad for at least three hours or even overnight! Top with sunflower seeds before serving.

Recipe adapted from Cravings: Recipes for All the Food You Want to Eat: A Cookbook February 23, 2016, by Chrissy Teigen.

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