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Crunchy No-Cook Ramen Pasta Salad Recipe

Crunchy No-Cook Ramen Pasta Salad

A crisp, sweet-tangy salad made with uncooked instant ramen, coleslaw mix, almonds, sunflower seeds, and green onions. Chill it before serving so the noodles soften slightly while retaining their signature crunch.
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Prep Time 20 minutes
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 2 3-ounce packages Chicken-flavored or Oriental-flavored instant ramen noodles, seasoning packets reserved
  • 1 14-16 ounce bag Coleslaw mix or broccoli slaw
  • 1 cup Sunflower seed kernels
  • 1 cup Sliced or slivered almonds
  • 1/2 cup Thinly sliced green onions
Dressing
  • 2 packets Reserved ramen seasoning packets
  • 1/2 cup Granulated sugar
  • 1/2 cup Neutral vegetable oil, such as canola oil
  • 1/4 cup Apple-cider vinegar
  • 1-2 tablespoons Soy sauce, optional

Method
 

Step-by-Step
  1. Crush the dry ramen noodles into small bite-size pieces. Do not cook, soak, or rinse them.
  2. Add the coleslaw mix, crushed ramen, sunflower seeds, sliced almonds, and green onions to a large bowl.
  3. Whisk the reserved ramen seasoning packets, sugar, oil, apple-cider vinegar, and optional soy sauce until blended and the sugar is mostly dissolved.
  4. Pour the dressing over the salad and toss thoroughly until the cabbage, noodles, seeds, nuts, and onions are evenly coated.
  5. Cover and refrigerate for at least 1 hour, preferably 2 hours. Toss once or twice while chilling, then serve cold.

Notes

Keep the ramen dry until it is mixed into the salad. For maximum crunch, reserve a small handful of crushed noodles and stir them in just before serving. Add extra nuts or seeds at serving time if desired.