This ramen noodle salad is so refreshing and healthy! Complete with crunchy ramen noodles, two types of cabbage, green onions, carrots, sunflower seeds, sliced almonds, mandarin oranges, and tossed with delicious homemade dressing, this salad is good any day of the year. Perfect for parties, picnics, or a healthy snack at home.
Nothing hits the spot like a fresh salad! Be sure to try this sugar free broccoli salad and my 5 minute kale salad too.
We’ve all been there: smashing packets of ramen noodles against the countertop, crushing those long noodles into bite-sized bits. It’s almost ceremonious.
But have you ever tossed those broken pieces of ramen into salad?
Crunching up ramen noodles and tossing them in salad is the type of move I’d expect from someone with mad munchies, although I’d rather think that the invention of ramen noodle salad was as act of resourcefulness or creativity.
Regardless, crunchy noodle bits gives salad that extra POP that makes this dish one of my favorite healthy recipes. Perfect for an afternoon snack, easy appetizer, or to-go lunch, this salad is refreshing and delicious.
I love this ramen noodle salad because it’s:
- Easy. This salad is literally a mix and serve recipe– no oven, stove top, or fancy kitchen equipment required.
- Quick. Chop up just a few veggies (or buy pre-cut) for a fast salad that only takes 15 minutes to prepare.
- Healthy. With a variety of vegetables, fruits, nuts, and seeds, this salad is the perfect example of “eating the rainbow.”
- AMAZING, duh!
Frequently Asked Questions
I typically buy Ocean’s Halo brand organic ramen noodles in packs of four without seasoning. There’s only three ingredients: organic wheat, water, and sea salt. That being said, ramen noodles are one of those “accidentally” vegan foods– it’s the seasoning packet you have to watch out for.
For this recipe I do not use the seasoning packet. However, I have used seasoning packets before in ramen noodle salad and it can add extra flavor if paired correctly. Just make sure to check that the seasoning packet does not contain animal products if you want to keep this salad 100% animal-free.
One of the reasons I love this salad is that anything goes! If you don’t want to use two types of cabbage, just substitute the difference with one type of cabbage.
Don’t want oranges, almonds, or sunflower seeds? Leave them out completely or substitute with mangos or another nut/seed of choice.
I think this salad is delicious to eat right away! However, it is also good if you allow it to sit in the fridge for a couple hours before serving.
YES! Just keep in mind it will not be as crunchy. If preparing for an event, I personally would make it the morning of.
Recipe ingredients
What you need (please check the recipe box below for exact measurements):
- Coleslaw mix
- Shredded red cabbage
- Shredded carrots
- Sliced green onions
- Crushed up ramen noodles. I like to buy packs of plain ramen noodles, but you can also purchase singular packs and discard the seasoning packet if need be.
- Sliced almonds
- Raw sunflower seeds
- Peeled mandarin oranges
- Olive oil. I prefer olive oil, but avocado oil would also work here too.
- Rice vinegar
- Maple syrup. You can substitute with another liquid sweetener if need be, such as honey or agave.
- Ground ginger
- Cayenne pepper
- Salt. I use Himalayan pink salt.
How to make it
1. In a medium bowl, combine coleslaw mix, red cabbage, carrots, green onions, crushed ramen noodles, almonds, sunflower seeds, and mandarin oranges.
2. In a separate bowl or measuring cup, whisk together olive oil, rice vinegar, maple syrup, ground ginger, and cayenne. Season with salt and whisk again.
3. Pour dressing on top of salad mixture and toss to coat. Adjust salt if necessary.
4. Eat immediately if you desire a crunchy salad, OR refrigerate for at least 6 hours (or overnight). the longer the salad sits, the softer the noodles and cabbage becomes.
Allergy Information and Notes:
- This ramen noodle salad is 100% vegan, meaning it is meat-free, egg-free, and dairy-free.
- Make it gluten-free by using gluten-free ramen noodles OR rice noodles.
- Make it nut-free by omitting the almonds.
- If you want a little more citrus-y flavor, add a tablespoon of orange juice to your dressing before whisking.
- Want more crunch? Up your ramen noodles to two cakes instead of one.
More vegan salad recipes:
- Sugar-Free Broccoli Salad
- Vegan Chicken Caesar Salad
- Delicious Vegan Pasta Salad
- 5 Minute Kale Salad
Easy Ramen Noodle Salad Recipe
Ingredients
For the Salad:
- 1 ramen noodle "cake" (you can buy a package of plain cakes or a single pack of ramen noodles and discard the seasoning packet.)
- 16 oz coleslaw mix (approximately 7 cups)
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup thinly sliced green onions
- ½ cup sliced almonds
- ⅓ cup raw sunflower seeds
For the Dressing:
- ⅓ cup extra virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- salt, to taste (I use Himalayan pink salt)
Instructions
- Break up ramen noodles into small bits. To do this, bang the packet against the counter and pound the top with your fist. Or take your rage out on it with a hammer…gently lol.
- In a medium bowl, combine ramen noodle bits with the remaining salad ingredients.
- In a separate bowl or measuring cup, whisk together dressing ingredients. Season with salt and whisk again.
- Pour dressing on top of salad mixture and toss to coat. Adjust salt if necessary.
- Eat immediately if you desire a crunchy salad, OR refrigerate for at least 6 hours (or overnight). the longer the salad sits, the softer the noodles and cabbage becomes.
Notes
- Make this salad gluten-free by using gluten-free ramen noodles OR rice noodles.
- Make it nut-free by omitting the almonds.
- If you want a little more citrus-y flavor, add a tablespoon of orange juice to your dressing.
- Want more crunch? Up your ramen noodles to two cakes instead of one.
- This salad is best if eaten within 2-3 days.
Nutrition Information
Thank you for taking the time to invest in your health and happiness!
Randy
Great salad!
Randi Tisdall
Thanks! Yes I love this salad so much!!
Patti
This salad was amazing. Thank you.
I didn’t have red cabbage, so I used radicchio. Other modifications: since I’ve cut down sugar, the 1 T of maple syrup made it too sweet for my taste; however, with my next batch, I might try 1/2-1 tsp.
Also, the noodles again were too crunchy for my taste, so I’ll dress it ahead of time to soften the noodles.
That’s what is so great about this recipe: it’s easy and flexible. This is definitely a keeper.
Randi Tisdall
Oh wonderful Patti! I’m so glad you enjoyed it. Thank you for sharing your tweaks!!