Ramen Noodle Salad

READY IN: 10mins
Recipe by mammafishy

A friend at work gave me this recipe. It didn't seem like one I would like, but she made it one day and brought it to work. It has been one of my favorites ever since. It's quick & easy to make.

Top Review by Rand0mH3r0

Thank You very much for a nice salad recipe! Its been a hit at every social gathering this summer! Its a good twist on a cold salad. Stick to the Oriental flavor Ramen Noodles it is perfect, I cant see another flavor going well with this recipe. Also, let it sit at least an hour before consumption, but no longer than three days. After three days the ramen noodles and cabbage become soggy. Things I did differently: I added broccoli & green onions. I substituted the sunflower seeds for sliced almonds (mmmm!). I also used 2 packets of ramen noodles per 14oz bag of cabbage. I think everyone should skip the sugar and use the 6 packets of splenda like mentioned. I also added fresh ground peppercorns into the salad.

Ingredients Nutrition

  • 1 (8 ounce) bag coleslaw mix (I used half of a 16 oz. bag)
  • 1 package ramen noodles, raw & crushed (I like the Oriental Flavor)
  • 12 cup sunflower seeds (I used dry roasted)
  • 12 cup oil
  • 14 cup cider vinegar
  • 14 cup sugar (I use 6 pkts. of Splenda)


  1. Mix together the coleslaw mix, crushed noodles& sunflower kernels.
  2. In a small bowl, mix the Ramen Noodle seasoning pkt.
  3. ,oil, vinegar& sugar together.
  4. Mix all together& refrigerate at least 2 hours.

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