I found this recipe at the Orange County Register and it sounds pretty good. Normally I don’t really like cucumber, but I think in this recipe it would be good.
This one sounds semi-healthy for everyone that complains about that on here. Did you know that you can buy strawberries in Canada? (Okay, just kidding Canadian readers!) The original submitter notes that kids also love this one!
Submitted By: Jasmine L.
Submitted From: Timmins, Ontario, Canada
- 1 head of iceberg lettuce
- 10 strawberries
- 1 tsp of balsamic vinegar
- 1 tbsp of sugar
- 1 tsp lemon juice
- 1 pear
- 1 apple
- 1 small can of mandarin orange segments
- raspberry salad dressing
- 1 pkg of oriental flavoured ramen noodles
Wash the lettuce and break into bite size pieces in a large bowl. Core and cut strawberries into slices. Place in small bowl, add in balsamic vinegar and sugar. Mix thoroughly and let sit for a few minutes to marinate.
Add 1 tsp of lemon juice to a medium sized bowl with 2 cups of cold water. Core and cut pear into bite size pieces. Place cut pieces in lemon water as you cut them to prevent browning. Remove pear from lemon water and place in bowl with lettuce. Core and cut apple into bite size pieces. Place cut pieces in lemon water as you cut them. Remove apple from lemon water and place in bowl with lettuce.
Add marinated strawberries to bowl with lettuce. Add can of oranges to bowl with lettuce, including any juices. Add enough raspberry dressing to taste.
Crumble in entire package of noodles and sprinkle in about half the seasoning. Mix together. Wait 5 minutes before serving to allow noodles to soften slightly.
- Can substitute white vinegar for lemon juice
- Can use any fruits you have available
- Can substitute Italian or Caesar salad dressing
- Add nuts such as peanuts, almonds or walnuts before serving for an extra crunch/protein
Submitted By: Kip
Submitted From: Pittsburgh, PA
- 1 package of ramen cooked and drained (flavor packet will not be used)
- 1/2 cup of Gyro Sauce
- 1/4 lb of gyro meat
- 1 cup of shredded iceburg lettuce
- 1/2 cup of Diced tomatoes
- 1/2 cup of Chopped Red onion (I Hate onions but you might like them)
Cook ramen as usual and drain, do not add flavor packet. Mix ramen and the veggies in a bowl, and top with gyro meat and sauce. Makes one serving if you eat like I do. Optionally you can sprinkle with Cheddar cheese, it is amazing, but not Gyro-ish once you add the cheddar.
PS: This sounds good, if you can trust anyone who doesn’t like onions.
PPS: It would be awesome to have a gryo meat spinner thing at home.
It’s raining broccoli. This is two recipes in a row using broccoli. I had an old one that was exactly like this, but it wasn’t as good, so I removed it.
Submitted By: Karen W
Submitted From: Foxboro, MA
- 2/3 cup vegetable oil
- 1/3 cup white vinegar
- 1/4 cup sugar
- 1 package broccoli coleslaw
- 2 bunches green onions, thinly sliced
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 3/4 cup dried cranberries
- 1 package chicken flavor ramen, packet reserved
Combine vegetable oil, vinegar, sugar, and flavor packet from ramen. mix well until sugar dissolves. Chill mixture in fridge. Next, combine brocco-slaw, green onions, and cranberries in ziplock bag; refrigerate this mix as well. Crush the ramen noodles in the bag, and Combine almonds, CRUSHED ramen noodles, and sunflower seeds in another ziplock bag. When ready to serve, dump all the ingredients together and toss. Once mixed, this is best fresh, but still tastes good the next day, however the noodles will be soft… Serves about 6.
Confession: I’ve never made a salad with ramen, but it sounds good for a chilled summer salad. This recipe also leaves you with one left over flavor packet for other fun uses.
Submitted By: Gaby Williams
Submitted From: Peoria, IL
- 2 packages chicken ramen
- 2 teaspoons chili oil
- 3 tablespoons rice vinegar
- 1 handful fresh basil, chopped
- 1 handful cilantro, chopped
- 1 head of lettuce, chopped (I used 1/3 head of romaine, boston bibb, and red leaf)
- optional add-ins: grilled shrimp or grilled chicken
This serves 4.
1. Cook both packages of ramen, adding only one seasoning packet to the water.
2. Drain, add noodles back into pot. Add 2 teaspoons chili oil and 3 tablespoons rice vinegar and stir. (If you don’t mind how the basil and cilantro looks wilted, add it now. If you want the herbs to be pretty, wait until the noodles are chilled. IMO, it doesn’t taste the same, I highly suggest adding the basil and cilantro in this step.)
3. Chill noodles in the fridge; when they are cold enough for you, put handful or more of lettuce in bowls. Place large spoonful of tasty chilled ramen on top. Add chicken or shrimp (if you would like, of course). Enjoy!
Did some inbox clean-up today and came across this yummy sounding recipe. There are several similar recipes on here, but this one sounds really good.
Submitted By: Pam
Submitted From: Atlanta, GA
- 2 packages chicken ramen noodles
- cooked, cubed chicken breast
- 5-6 sliced green onion (or more to taste)
- chopped cilantro, to taste
- slivered almonds
- sesame seeds
- head of cabbage (I like Napa or Savoy)
- 1 stick butter
- 1 bottle Asian-style salad dressing (I like Annie\’s Organic Asian Sesame)
Melt butter in large saucepan. Add crushed ramen noodles, sesame seeds, slivered almonds. Toss with melted butter, sprinkle in soup seasoning packets. Cook in butter until nuts and noodles get toasty. Toss cabbage, chicken, onions, and cilantro with dressing. Add toasty mixture and toss again! Reserve a little in the pan for sprinkling on top!
Paul from Poland writes in with this interesting sounding ramen salad.
Submitted By: Paul
Submitted From: Poland
- 3 packages of Ramen
- 3 teaspoons of Mayonaise
- 1 cup of plain Yogurt
- Spices: Pepper, salt, paprika
Take your 3 packages of Ramen (after breaking to small parts) and mix with the Mayonaiase, Yogurt and spices to taste (pepper,salt and paprikia). Mix for a few minutes. Then add small parts of Tomatos, Cucumbers, Corn and all other vegetables which you like. Mix everything and put into the fridge for 3 hours… After 3 hours, EAT!
A recipe from Lawrence, home of KU
Submitted By: Vera
Submitted From: Lawrence, KS, USA
- 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.
Submitted By: Micki
Submitted From: Omaha, Nebraska, USA
- 1 Package of Ramen Noodles (no seasoning packet)
- 2 Large Oranges
- 2 Large Apples (Any variety you like, although I do suggest Granny Smith.)
- 4 to 5 Table Spoons of Brown Sugar
Open your ramen noodles and leave them out overnight to get stale. In the morning, peal and slice your oranges in to bite sized peices. Cut you apple in to equally bite sized peices. Mix both together in a large bowl. Add the brown sugar to taste and let the mixture meld together (the brown sugar and orange juice will form a kind of syrup on the bottom of the bowl and will also keep the apples from turning brown). Just before serving crush the stale ramen noodles(but not completely) and incorporate them into the apple and orange mixture. Garnish with a sprig of mint and enjoy.
Submitted By: Char Gibson
Submitted From: West Virginia Northern Community College – Wheeling, WV
- 3 packages Ramen Noodles Cooked and drained (no seasoning packet, reserve for different recipe later)
- 1 lb package cole slaw mix
- 1 5oz package sliced almonds
- 6 green onions chopped including greens
- 1/2 cup sugar
- 1 cup vegetable oil
- 6 tablespoons rice vinegar (MUST BE RICE) any brand
- 1 teaspoon salt
Mix dressing. Toss other ingredients together.
Hint: If the dressing doesn’t seem to be mixing together well, mix as best you can, pour over salad quickly, and toss. It will be fine.
Additional Notes: If you don’t have almonds you can use almost any other kind of nut. We’ve used chopped walnuts, sunflower seeds, pumpkin seeds, pine nuts just to name a few. You can be creative with this and add rasins or dried cranberries also.