Crunchy Ramen Noodle Salad - Make Ahead

READY IN: 40mins
Recipe by Chicagoland Chef du Jour

This makes a great meatless meal, a lovely luncheon or dinner salad when topped with a grilled & sliced chicken breast. I tend to like a tangier dressing so I use less oil than vinegar. Feel free to adjust to your taste. The amount of added veggies, fruits & nuts can be increased as well. I recently discovered that by adding sugar snap peas & seedless cucumbers it has a more "Asian" flair to it. Enjoy! This can be made a day ahead and tossed with the dressing before serving. Prep time does not included grilling chicken breast or shrimp. If serving as a side salad, this will serve up 8-10+.

Top Review by Catherine B.

I tripled this recipe for our pool party and our guests loved it. I substituted one bag of Broccoli Slaw for one bag of coleslaw to add color and texture. To keep the toasted Ramen noodles crunchy, I added them at the last minute before serving. So glad we had some leftover for my lunch! Great recipe!

Ingredients Nutrition

Directions

  1. Mix all veggies, nuts and fruits together.
  2. Break up DRY noodles (**do not boil) and add to veggie mix before serving.
  3. Make dressing. Whisk together all the ingredients listed, until sugar dissolves. Set aside if making ahead.
  4. At this point you can refrigerate overnight.
  5. Toss with dressing, serve and top with chicken or shrimp, if desired.

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