This easy Ramen Salad is my new go-to for lunch! Crispy ramen noodles, coleslaw mix, carrots, sunflower seeds, and edamame in a simple, delicious dressing. I like to add chicken for added protein. Make a big batch of this salad and have it for lunch all week!
I’ve said it before and I’ll say it again….if I’m going to eat a salad for lunch, it better be a damn good salad! And this Ramen Salad is just what I love. Crunchy ramen noodles are mixed with coleslaw mix (or you can just do shredded cabbage), carrots, sunflower seeds, and edamame and then drizzled with a delicious, sweet dressing. I add shredded chicken to mine for some extra protein and flavor. This is a perfect salad to make on Sunday or Monday and eat throughout the week.
How to make Ramen Salad:
- Put one pack of dry ramen noodles (without the super unhealthy seasoning packet) in a Ziploc bag and break into small pieces using a rolling pin or your hands.
- Pour the ramen pieces into a bowl. Combine with coleslaw mix, matchstick carrots, sunflower seeds, chicken (if using), and cooked shelled edamame.
- To cook the edamame, I just put it in a small bowl with a little bit of water in the bottom of the bowl and microwave it for about 1 minute.
- Mix 1/2 cup of olive oil, 1/4 cup of white vinegar, 1/3 cup of sugar, 2 tbsp of soy sauce, and black pepper in a small bowl.
- Stir the salad well and then drizzle with the dressing. Taste until you get the amount of dressing you prefer. I only used about half of the dressing and it seemed like plenty for me.
Other toppings:
- Sliced almonds
- Purple cabbage
- Cashews
- Red pepper strips
Ramen Salad
This Ramen Salad is easy, delicious, and healthy! It's the perfect make-ahead lunch for busy weeks.
Ingredients
- 1 packet of dry ramen noodles (no seasoning packet)
- 1 bag coleslaw mix
- 1/2 cup matchstick carrots
- 1 cup shelled edamame
- 1/4 cup sunflower seeds
- shredded chicken
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1/3 cup white sugar
- 2 tbsp soy sauce
Instructions
- Add a block of dry ramen noodles to a resealable bag and break up the noodles using a rolling pin or your hands. Pour them into a large bowl.
- Cook the edamame. Put it in a small bowl with a little bit of water in the bottom of the bowl and microwave for 1 minute. Let cool for a minute or two and add to the bowl with the ramen.
- Add coleslaw mix, carrots, sunflower seeds, and chicken to the bowl with the edamame and ramen. Stir all ingredients together.
- In a small bowl, stir together the olive oil, white vinegar, sugar, and soy sauce. Sprinkle with black pepper.
- Drizzle the salad with the dressing, tasting as you go. When the salad is coated enough for you, stir well and enjoy!
Tried this recipe?Let us know how it was!
