Feb 142006
 

A recipe from Lawrence, home of KU

Submitted By: Vera
Submitted From: Lawrence, KS, USA

    Ingredients

  • Dressing Ingredients:
  • 2/3 cups oil
  • 1/2 cup sugar
  • 1/4 cup vinegar
  • Salad Ingredients:
  • 1 pkg. cole slaw mix
  • 2 bunches of green onions (chopped)
  • 1 cup sliced almonds
  • 1 cup sunflower seeds
  • 2 pkg. chicken ramen noodles (broken up, with seasoning)

This recipe takes a little longer to make, but very delicious. Mix dressing ingredients and let sit overnight, do not refrigerate. The next day… Mix salad ingredients. Add dressing and toss. Let stand for a few hours.

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  64 Responses to “Ramen Noodle Salad”

  1. You have to try making this with rice vinegar! It brings out the most wonderful flavor!

  2. I have made this salad several times now using the beef noodles.I plan on trying the chicken now. As a Weight Watcher member, I substitute Splenda for sugar, olive oil for the oil. The recipe I got called for you to lightly brown the crushed noodles, seeds, and almonds in a small amt of oil. My husband calls this his newest favorite salad.

  3. just made this for the first time, cooked the noodles and then rinsed in COLD water. i used 3 packages of ramen & 2 packages of pre-cut coleslaw for a group bbq, looks like i could feed an army ! also used apple cider vinegar (though rice wine vinegar sounds awesome) and olive oil. it made a ton of dressing, so i may cut down on the portions next time and play with the amount of sugar. i also added the seasoning packet from the ramen to the dressing.

    good flavor and lots of variations can be done.

  4. I love the ramen noodle salad. If I want to eat it as a light meal, I leave out the chicken. I too add cranraisins which add a little extra something to the salad. Instead of using the oil/vinegar mix, I use Fat Free Zesty Italian Dressing. For less salty flavor, I leave out the seasoning packet if making it for people watching their sodium intake. I just added low sodium soy sauce to the dressing and it gave it some extra flavoring. No matter how you make this salad, it’s great.

  5. Nutrition Facts ( I entered the recipe above in to my recipe calculator I guessed at the amount of servings) Personally I use Splenda or stevia instead of sugar and a bit less of the oil (olive oil)

    User Entered Recipe

    8 Servings

    Amount Per Serving

    Calories 444.1

    Total Fat 31.2 g

    Saturated Fat 4.7 g

    Polyunsaturated Fat 7.9 g

    Monounsaturated Fat 15.3 g

    Cholesterol 0.0 mg

    Sodium 367.5 mg

    Potassium 369.2 mg

    Total Carbohydrate 32.4 g

    Dietary Fiber 4.5 g

    Sugars 13.9 g

    Protein 7.9 g

    Vitamin A 3.2 %

    Vitamin B-12 0.0 %

    Vitamin B-6 10.5 %

    Vitamin C 26.0 %

    Vitamin D 0.0 %

    Vitamin E 64.2 %

    Calcium 6.6 %

    Copper 22.5 %

    Folate 16.0 %

    Iron 11.5 %

    Magnesium 15.9 %

    Manganese 37.7 %

    Niacin 8.8 %

    Pantothenic Acid 12.5 %

    Phosphorus 25.9 %

    Riboflavin 9.4 %

    Selenium 19.7 %

    Thiamin 5.1 %

    Zinc 9.1 %

  6. Hey I loved your blog. I found it at Bing and fell in love with it. I have bookmarked it. Thank you for these nice posts.

  7. Not sure how you pronounce the name Worcester or Worcestershire Sauce I call it Woo Sauce! I hope this really is a good salad as I am taking it to a Thanksgiving gathering. I am trusting everyone that it really is wonderful!!!

  8. Found your internet site on AskJeeves, great material, but the site looks awkward during my browser setup, but performs fine in IE. proceed figure.

  9. Instead of regular vinegar, use red wine vinegar. It is delisious! It gives it a sweeter taste.

  10. I used olive oil with but also added 1 tsp of sesame oil, used white wine vinegar and added a few dashes of both low sodium soy sauce and hot sauce. I also toasted the noddles and nuts/seeds for just a few minutes to give them that extra kick of flavor….turned out awesome!

  11. 444.1 calories “per serving”??? You might want to check that. This is a great recipe,Vera. And thanks, Amy, for putting it through the hoops.I can use the info on my diabetic diet. But I’d appreciate the double-check. That amount sounds a bit fishy to me. –Linda

  12. We love this recipe. I add dried cranberries to it.

  13. This is my potluck picnic stand-by but I do it a little different. So that I do not have to leave the dressing to set overnight (I am never that prepared!) I mix the dressing ingredients and I include the ramen seasoning packet and cook it on the stove top, whisking frequently till it comes to a boil and the sugar crystals melt. I then pour it in my Pyrex measuring cup and put it in an ice bath to quickly cool. This emulsifies it, so the oil and vinegar do not separate. I also break up the ramen and toss them with the sliced almonds and place on a cookie sheet and toast them till they are light brown (this helps them not get so soggy in the dressing too). I use beef flavored Ramen..

    di -you don’t boil the ramen noodles -they are supposed to add the crunch.

  14. do i cook the noodles?????? thanks

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