This Easy Ramen Salad is one of those classic, old-fashioned potluck salad recipes that never seems to go out of style. It’s crunchy, colorful, slightly sweet, and incredibly easy to make. With broccoli slaw, peas, corn, sunflower seeds and crushed ramen noodles tossed in a tangy homemade dressing, this salad is always the first potluck salad to disappear from the buffet table (more than coleslaw or potato salad).
What makes this ramen salad recipe especially great is that it’s made mostly with pantry and freezer staples, making it easy to throw together at the last minute. Whether you’re headed to a summer barbecue, family reunion, church supper, picnic or holiday gathering, this ramen noodle salad is a crowd-pleasing side dish that everyone will ask you to bring again.
Why You’ll Love This Easy Ramen Salad
- Perfect make-ahead salad for parties and potlucks
- Crunchy texture from ramen noodles and sunflower seeds
- Sweet and tangy dressing made with simple ingredients
- Easy to customize with your favorite vegetables
- No complicated prep work required
- Serves a crowd
Ingredient Notes
- Broccoli Slaw: This adds crunch and color while holding up well after chilling. It’s an easy shortcut ingredient that eliminates the need for chopping vegetables.
- Ramen Noodles: The noodles are crushed and added uncooked. As the salad chills, they absorb some of the dressing while maintaining their signature texture.
- Sunflower Seeds: Adding the sunflower seeds just before serving helps preserve their crunch.
How to Make Easy Ramen Salad
- Prepare the Salad: Reserve the ramen seasoning packets. Crush the ramen noodles into a large salad bowl. Add the broccoli slaw, peas and corn.
- Make the Dressing: In a microwave-safe bowl, combine the sugar, oil, vinegar and reserved ramen seasoning packets. Microwave for 1 minute and whisk until blended.
- Toss and Chill: Pour the dressing over the salad mixture and toss to coat. Cover and refrigerate for at least 3 hours or overnight.
- Finish and Serve: Just before serving, stir in the sunflower seeds for maximum crunch.
Recipe Tips for the Best Ramen Salad
- Chill the salad for at least 3 hours so the flavors can develop.
- Overnight chilling produces even better flavor.
- Add sunflower seeds right before serving.
- If using frozen peas and corn, there’s no need to thaw them completely before mixing.
- Toss again before serving to redistribute the dressing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to soften over time, but the salad will still taste delicious.
What Makes Ramen Salad So Popular?
Ramen noodle salad gained fame as a potluck salad recipe (along with the 3-Bean salad) decades ago because it’s inexpensive, easy to prepare and packed with texture. The crushed ramen noodles soften slightly as they chill in the dressing while still maintaining some crunch. Combined with fresh broccoli slaw and colorful vegetables, every bite has a delicious balance of sweet, savory and crunchy flavors.
This version uses the ramen seasoning packets in the dressing, giving it an extra boost of flavor without needing a long list of ingredients.
Easy Variations
One of the best things about ramen salad is how customizable it can be.
Try adding edamame or sliced green onions. Shredded carrots or sliced red bell pepper will give it great color. Sliced almonds and chopped cabbage turn it into a more crunchy ramen salad. Diced cooked chicken adds protein.
What to Serve with Easy Ramen Salad
This salad pairs well with many summer favorites:
- Grilled chicken
- Burgers
- Hot dogs
- Pulled pork sandwiches
- Barbecue ribs
- Fried chicken
- Sandwich platters
It’s also a fantastic addition to holiday buffets and potluck tables, along with the pasta salad recipes.
Frequently Asked Questions
Can I make ramen salad ahead of time?
Yes! In fact, this salad tastes best after chilling for several hours. It can easily be made the day before serving.
Can I use a different flavor of ramen?
Absolutely. Chicken ramen is traditional, but beef or oriental flavors work well too.
Do the ramen noodles need to be cooked?
No. The noodles are added dry and soften slightly while the salad chills.
Can I make this recipe without the seasoning packets?
Yes. You can substitute your own seasoning blend, but the packets provide the classic flavor many people love.
Easy Ramen Salad
Equipment
Ingredients
- Three 3 ounce packages chicken flavored ramen
- One 12 ounce package broccoli slaw
- 1 cuo frozen peas
- ¾ cup fresh or frozen corn kernels
- ½ cup granulated white sugar
- ⅓ cup vegetable or canola oil
- ½ cup apple cider vinegar
- 1 cup roasted, salted sunflower seeds
Instructions
- Set the seasoning packets from the ramen aside. Crush the ramen noodles into a salad bowl, then add the slaw, peas and corn and toss.
- In a microwave-safe bowl, combine the sugar, oil, vinegar and ramen seasoning packets; microwave on high for 1 minute. Pour the hot dressing over the slaw mixture and toss. Cover and refrigerate for 3 hours (or overnight).
- Toss in the sunflower seeds just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe of ramen salad! The peas and corn are a great addition that a lot of other recipes for this don’t include.
This looks like such a great side dish to bring to a picnic! It’s so colorful and pretty!
I can’t wait to try this one. It looks yummy. And so easy.
Amazing! Looks so colorful and delicious. I would love to try this recipe at home with the help of your blog. Thanks
The salad looks delicious however I wasn’t able to see the recipe, was it it there or was this just a prompt to buy the book first?
Hi Diane- are you able to see the recipe now? I added it in early this AM… goof on my part- sorry!