Have Christmas Stress? Need a no fuss dish? But want it to shine? Try Ramen Noodle Salad! Yes, I said Ramen Noodle Salad. Sheesh.

December 24, 2006


I enjoy food, as you know. But it isn’t often that I eat something and then sincerely plead, “I have to have this recipe.” (Perhaps because I prefer to have others prepare food for me, and then, who needs the recipe?)

But after sampling the Ramen Noodle Salad at my in-laws’ house, I had to demand the recipe. Twice. That’s right. I got it, lost it, and then wasn’t too embarrassed to call the next week to get it again. It’s that good.

Ramen Noodle Salad is simple to prepare and absolutely delicious. I think it’s a well-kept secret, in part, because the recipe seems so unlikely to yield anything as awesomely good as it is. Cabbage, some nuts, some sugar, oil and vinegar… and Ramen noodles and their “flavor packets”?

Doesn’t really set the tummy rumbling, does it?

If that’s the case, it’s only because you haven’t had the salad. It requires nothing more than the ingredient list and a little time to marinate. No baking… no heat of any kind. And it fulfills my requirements for a salad that I will absolutely rave about: It’s incredibly delicious… and not that healthy for you, after all. (Think: Nuts, nuts, noodles and oil. Not really your heart specialist’s dream.)

But who cares? It’s so damn tasty. And by publishing the recipe on the Internet, I — and any other Ramen Noodle Salad lovers — can fulfill our Ramen Noodle Salad cravings anytime – without having to make repeated phone calls for the recipe!

Click here to download the recipe for Ramen Noodle Salad

So it’s Christmas Eve, the oven has been going non-stop for days with cookies, and tomorrow it will be occupied with the turkey or ham or some large hunk of protein. Or perhaps you are going to someone else’s for Christmas. You are worn out from boxes and bows and tinsel, and you were asked to bring a dish. I offer you an easy solution—Ramen Noodle Salad.

This is a side dish I’ll be serving at my Christmas table (I’ll be making a good deal more since its for 20). It’s also fantastic because it requires little time, no heat, and is better if you make it the night before. So when you are trying to manage pounds of potatoes or wondering whether anyone will notice the hole in your Christmas sweater near Rudolph’s nose, you’ll know that at least one dish is done.

By the way, this not my recipe. This belongs to my step-mother, who is an excellent cook. We’ve had this dish over several visits and really like it, but my wife is crazy about it. In fact, when I got an idea to make it even more Asian and give it an MHC touch, my wife told me I couldn’t do it. I mean I had the recipe written down and I was told that in no uncertain terms that I would be committing a crime if I alter this recipe. The recipe is that good. So everyone thank my step-mother and enjoy. Merry Christmas!


Ramen Noodle Salad
Yield: 8-10 servings
2 pkgs. ramen noodles (oriental, chicken or beef)
6 green onions (chopped)
16 oz. slaw mix or 1 head of Napa cabbage
1 cup sunflower seeds
1 cup almonds slivers


2 pkgs. ramen seasoning
3/4 cup vegetable oil
1/2 cup sugar
1/3 cup cider vinegar

1. Remove noodles from pack, set aside seasoning for the dressing, and break into small pieces.

2. In a large bowl or dish, add the broken noodles and the remainder of the salad ingredients. Toss to integrate.

3. In a separate bowl or mixing cup, whisk together the dressing ingredients. Pour over salad. Toss salad to ensure the noodles are coated.

4. Cover and refrigerate for at least two hours. Once the noodles have softened, serve and enjoy!


  1. No one can ever say you are not original! Where was this recipe when I was in college?

    Merry Christmas,


  2. I had to laugh when I read your title because everyone in Utah makes this salad, and I agree, it’s delicious.

  3. Ha! I actually used to eat uncooked ramen noodles after getting late night ‘munchies’ while in university… I imagine your salad is a whole lot better, especially with such a great endorsement.

  4. I toast the broken noodles in the oven until light golden; also toast the almonds.

    I had a green salad variation of this at a Gourmet Takeout. They mixed cabbage and salad greens/topped with shredded chix/tossed with the dressing/and toasted noodles/nuts (almonds & sesame seeds) sprinkled over the top. This was my all time favorite salad! 🙂

    Thanks for posting!

  5. Two pictures are covering the ingredients used in the Ramen Noodle Salad…

  6. I have a Chinese Chicken Salad recipe that I make with ramen noodles. They make great salads!

  7. Hello, discovered your blog through French Kitchen in America; very well done and I love the detailed photos with the recipes. I still eat ramen for breakfast practically every morning (coincidentally, I have a posting on it as well). Will have to suggest this recipe, for sure. My husband cooks, too!

  8. I love this recipe. My co-workers at my last job asked if I would bring it in one more time before I quit. It is so simple with such a great taste. Thanks for reminding me about it. Since I switched companies two years ago, I had forgotten to make this.

  9. Another fun twist is to, roast the crumbled up noodles, almonds & sunflower seeds on a cookie sheet at about 400deg for about 5min while you make the dressing. Add the hot mix back into the salad, cover with dressing & serve it hot! Very good.

  10. Sounds yummy!

  11. Thank you so much for this recipe! I had it at my son’s soccer picnic and IMMEDIATELY asked for the recipe, from the mother that made it. I even went so far as to give her my phone number, in case I didn’t see her at the games… well she never called and I have been wanting this recipe for months now!

    I am THRILLED to have finally found it! This salad has it all… texture and taste!

    Congratulations to you for landing a cooking husband! Mine does it about once a year 😦
    Great blog too and the photos are wonderful!

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