Ramen Noodle Salad Recipe

Ingredient Substitutes:

Instead of butter, try using coconut oil.
I recommend using chicken flavor instant ramen noodles, but you can use any flavor you enjoy.
Swap the almonds for cashews and peanuts and flaxseeds or pumpkin seeds for the sesame seeds.
You can make your own coleslaw mix up to two days ahead with a combination of green, Napa, and red cabbage, Romaine lettuce, shredded carrots, and/or cilantro. For best results, store the washed and dried greens in a ziplock bag with as much air removed as possible.
For the dressing, use canola oil or light olive oil in place of the vegetable oil and substitute regular soy sauce for a gluten-free alternative (such as tamari). The seasoning packet adds salty, savory chicken flavor. Feel free to omit the seasoning packer from the dressing if you prefer not to use it.

Make-Ahead Tips

For softer noodles, assemble the salad up to two hours in advance and store it in the refrigerator until ready to serve.
Prepare the dressing up to 5 days in advance. Store it in an airtight jar or container in the refrigerator and shake well before using.
Toast the ramen noodles, almonds, and sesame seeds up to 2 days in advance. Store in an airtight container to maintain their freshness.

Store leftovers in an airtight container in the refrigerator for up to 2 days. If the salad has already been tossed with the dressing, expect the cabbage and noodles to soften the longer it sits.

Ingredients

For the Dressing:

Instructions

Notes

Nutrition