Picture this: it’s 7:23 PM on a sweltering Tuesday evening last July, and I’m standing in my Halifax kitchen desperately trying to come up with something for our neighborhood potluck that doesn’t involve turning on the oven. My sister calls from Winnipeg and mentions this weird ramen noodle salad her coworker brought to their office party—sounded absolutely bonkers to me, but I was running out of options. Two hours later, I’m scraping the bottom of an empty bowl while my neighbors are begging for the recipe.

 

 

What You Need for This Ramen Noodle Salad

Main Ingredients:

 

• 2 packages chicken-flavored ramen noodles (85g each)
• 1 bag coleslaw mix, about 16 oz (450g)
• 4 green onions, chopped fine
• 1/2 cup sliced almonds (60g)
• 1/4 cup sunflower seeds (35g)

 

 

For the Dressing:

 

• 1/3 cup vegetable oil (80ml)
• 3 tablespoons rice vinegar (45ml)
• 2 tablespoons sugar (25g)
• 1 ramen seasoning packet (save the other one for something else)

How to Make It

 

1. Break those ramen noodles into smaller pieces while they’re still in the package—therapeutic, eh?
2. Toast broken noodles, almonds, and sunflower seeds in a dry skillet for maybe 4-5 minutes.
3. Listen for that crackling sound when everything gets golden and smells nutty as heck.
4. Let the toasted mixture cool completely while you prep everything else—patience is key here.
5. Mix coleslaw and chopped green onions in your biggest salad bowl.
6. Whisk oil, vinegar, sugar, and one seasoning packet until smooth and well combined.
7. Add cooled noodle mixture to the cabbage right before you’re ready to serve.
8. Pour dressing over everything and toss until it’s all coated and happy.
9. Serve immediately or this ramen noodle salad gets soggy real quick.

 

Boom!

My Secret Tips & Tricks

 

Don’t add the crunchy bits until the last possible second. I learned this lesson during our weekly Habs game last March when I assembled everything two hours early like some kind of overachiever—ended up with mushy, sad noodle bits instead of the satisfying crunch that makes this ramen noodle salad so addictive. The contrast between soft cabbage and crispy noodles is everything here.

 

Toast your add-ins properly and y’all’re gonna taste the difference. My buddy Steve always skips this step because he’s impatient, and his version tastes like cardboard compared to mine. That golden-brown color and nutty aroma from proper toasting is what separates the amateurs from the pros—trust me on this one.

 

Try different coleslaw mixes if you wanna get fancy. The broccoli slaw works wicked good too, and I’ve even thrown in some shredded carrots or purple cabbage when I’m feeling adventurous. One time I used a bag of that fancy organic stuff from the health food store and honestly? Nobody could tell the difference, so don’t judge me for buying the cheap stuff at No Frills.

Keep It Fresh

 

This ramen noodle salad is best eaten right away, but if you absolutely gotta make it ahead, keep all the components separate until serving time. The dressed cabbage will last maybe 2 days in the fridge, but those crunchy noodles turn into mush faster than the Leafs blow a lead.

 

Store the toasted noodle mixture in an airtight container at room temperature for up to a week—makes a great snack on its own, don’t judge me. The dressing keeps in the fridge for about 5 days, just give it a good shake before using since it separates like crazy.

 

Never leave this salad sitting out at a picnic for more than 2 hours, especially when it’s hot and humid like those brutal August days we get here in Nova Scotia.

Nutrition Stuff & What Goes Good With It

 

Per serving (makes 6 servings):

 

• Calories: 245
• Fat: 15g
• Carbs: 24g
• Protein: 6g
• Fiber: 3g
• Sugar: 8g

 

This ramen noodle salad is perfect alongside grilled burgers, hot dogs, or really any barbecue situation where you need something fresh and crunchy. I love serving it with pulled pork sandwiches—that sweet-tangy dressing cuts through all that rich meat real nice.

 

It’s also surprisingly good as a light lunch on its own, maybe with some grilled chicken thrown on top if you wanna make it more substantial. The crunch from those toasted noodles hits different when you’re craving something satisfying but not too heavy.

Your Questions

 

Can I make this ramen noodle salad with different noodle flavors? Absolutely! I’ve tried it with oriental flavor and beef too—just use whatever seasoning packet comes with your noodles. The chicken flavor works best in my opinion, but don’t let that stop you from experimenting with what you got.

 

What if I can’t find rice vinegar at my local grocery store? Apple cider vinegar works fine, or even white vinegar in a pinch. The taste will be slightly different but still delicious enough that nobody’s gonna complain about it. I’ve been there, standing in the condiment aisle at 9 PM wondering where the heck they hide the rice vinegar.

 

My salad turned out too salty—what went wrong? You probably used both seasoning packets instead of just one. Easy mistake to make when you’re distracted by something good on TV. Next time, start with half a packet and taste as you go—you can always add more salt but you can’t take it back out.

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Been experimenting with potluck-worthy recipes in my Maritime kitchen for 19 years, usually driven by desperation and whatever’s left in my pantry.

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