Ramen Noodle Salad and Slaw Recipes

This is one of the most popular ramen noodle salad recipes in circulation. It's perfect for a potluck or picnic, because it contains no dairy products and will stay fresh.

Some of the recipes I've found use more oil. Overnight, the noodles will soak up the liquid, and to me, too much oil makes the salad...well, oily.

1/2 cup oil (some recipes call for up to 2/3 cup)
1/3 cup sugar
1/4 cup vinegar
seasoning packet from ramen noodles

1 pkg. broccoli slaw mix
1 cup sliced almonds
2 pkg. chicken ramen noodles (broken up)

Mix oil, sugar and vinegar. In large bowl, mix together broccoli mix, almonds and broken ramen noodles. Add dressing and toss. Let stand for a few hours.

Photo by zorbs

Using the basic recipe above, you can make an endless variety of salads. Make any of the changes below, alone or in combination, and you have an entirely different salad.

Add 1 or 2 bunches of chopped green onion.

Add 1/2 cup sunflower seeds.

Add 3/4 cup dried cranberries.

Use rice vinegar or another flavored vinegar.

Add 1-2 teaspoons of sesame oil.

Add 1 clove chopped garlic.

Use cabbage instead of broccoli slaw.

Add 1-2 Tablespoons of soy sauce in the dressing.

Toast the raw crushed noodles before adding to salad.

Omit the seasoning packets in the dressing. Season accordingly.

Use peanuts instead of almonds.

Cook the noodles before adding to the salad.

Photo by jonxyz

2 packages of ramen noodles
1 cup of feta cheese
1 cup of red peppers
1/2 cup of onions
1/2 cup of black olives
1/2 cup of green olives
1/2 cup of tomatoes
1/2 cup of canola oil
1/2 cup of onions
1/4 cup of citrus juice
Salt and pepper
2 cups of water

Cook the noodles in 2 cups of water.

Mix the canola oil and the citrus juice in a bowl. Add salt and pepper.

Cut all the vegetables into small pieces.

Cut the feta cheese into small cubes.

Add vegetables and feta cheese to noodles and mix.

Pour the dressing on salad. Toss.

Photo by skrb

1 package any flavor ramen noodles
1/4 cup pepperoni, sliced
1/4 cup black olives
1/8 cup bermuda onion, sliced
Italian dressing

What to do:

Cook noodles according to package directions and drain. Add
pepperoni, olives and onions. Sprinkle on dressing and toss.

Photo by pengrin

2 packs of chicken flavor ramen noodles
1/2 cup of already-cooked or leftover chicken, shredded
1 carrot, sliced with a vegetable peeler
1/2 cucumber, peeled, seeds removed, and sliced thinly
Bottled Spicy Thai peanut sauce
Optional: 1 thinly slices scallion as garnish

Cook ramen noddles according to package, including 1 packet of seasoning in cooking water.

Drain and toss with other ingredients, adding peanut sauce until evenly coated, but not runny.

Chill slightly or serve at room temperature, garnishing top with scallions.

Photo by sharynmorrow

COMBINE:
4 pkg. uncooked Ramen in bite-sized pieces
2 pounds imitation crabmeat cut up in bite-sized pieces
6 stalks celery, diced
1 bunch green onions, diced
12 chopped hard-boiled eggs
1 tsp. celery seeds
2 Tbsp. parsley
1 tsp. minced garlic
salt and pepper to taste

IN A SEPARATE BOWL, MIX:
2 cups mayonnaise
2 flavor pkts.
1 tsp. balsamic vinegar
1 tsp. sugar
3 cups milk

Mix well and pour over the other mixture. Cover the bowl and refrigerate overnight. Stir and serve.