Can I make this salad gluten-free?

Absolutely! Simply substitute the ramen noodles with gluten-free rice noodles that have been baked until crispy, or use rice crackers broken into pieces. For the seasoning, you can create your own mix with gluten-free chicken bouillon, garlic powder, and a pinch of ginger.

How far in advance can I make this salad?

For the best texture, I recommend making it no more than 2-3 hours before serving if you're mixing everything together. However, you can prep all components separately up to a day ahead and combine just before serving. Many people actually enjoy this salad after it's had time to marinate, as the flavors deepen while the noodles soften slightly.

Can I use a different flavor of ramen noodles?

Definitely! While chicken flavor is traditional, beef or oriental flavors work wonderfully too. Each will give the salad a slightly different flavor profile. If you're making a vegetarian version, use the vegetable flavor packets instead.

Is there a way to reduce the calories in this recipe?

Yes! You can use a light oil like avocado oil, reduce the amount of oil by about 1/4 cup, and replace some or all of the sugar with a natural sweetener like stevia or monk fruit. You could also reduce the amount of ramen noodles and increase the broccoli slaw for a more vegetable-focused dish.

Crunchy Ramen Noodle Salad Recipe

Description

This Crunchy Ramen Noodle Salad is a vibrant and delicious mix of textures and flavors. Featuring crunchy broccoli slaw, toasted noodles, sweet craisins, and nutty sunflower seeds, all coated in a tangy apple cider vinegar dressing, this salad is a crowd-pleasing side dish or light meal. Perfect for potlucks, gatherings, or anytime you want a refreshing, satisfying recipe!

Ingredients

Units Scale

Salad

24 ounces broccoli slaw
12 ounces chicken-flavored ramen noodles (uncooked and broken into small pieces)
1 cup craisins (dried cranberries)
1/2 cup sunflower seeds
3 tablespoons sesame seeds

Dressing

1/4 cup granulated sugar
3/4 cup apple cider vinegar
3/4 cup vegetable oil

Optional

Chopped scallions (for garnish)
Shredded chicken (to make it hearty)

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Instructions

Prepare the Salad Base
In a large mixing bowl, combine the broccoli slaw, broken ramen noodles, craisins, sunflower seeds, and sesame seeds. Toss thoroughly to mix all the dry salad ingredients.
Make the Dressing
In a small bowl, whisk together the granulated sugar, apple cider vinegar, and vegetable oil until the sugar dissolves and the mixture emulsifies.
Combine Salad and Dressing
Pour the prepared dressing over the salad mix. Additionally, sprinkle in the seasoning packets from the ramen noodles. Toss the salad to evenly coat all the ingredients in the dressing.
Optional Additions
Add chopped scallions for a pop of freshness or shredded chicken for added protein. Serve immediately or let chill in the refrigerator for 10-15 minutes to allow the flavors to meld.

Notes

For extra flavor, toast the sesame seeds and ramen noodle pieces in a skillet over low heat until golden and aromatic before adding them to the salad.
Prep the salad just before serving to retain the crunch of the noodles. If you want to make it ahead, only mix the dressing and dry ingredients shortly before serving.
This salad pairs deliciously with grilled meats or can be enjoyed as a standalone dish.

Nutrition

Serving Size: 1 cup
Calories: 230
Sugar: 12g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg