Have you ever tried a salad and your life was changed? Yeah, me neither. This one is pretty close to life changing, however. This recipe is a staple every summer in my household. It was passed down to me from my mom, and it was passed to her through a wonderful lady in our church family. This salad is the perfect potluck dish, or side dish for your summer meals. I love grilling up a nice protein and serving this salad on the side. The crunchy ramen noodles are paired with a sweet and tangy dressing, cool coleslaw and broccoli. It really all balances out, and everyone always asks for the recipe.
Can I use a different sweetener?
I have not tried anything outside of the traditional recipe, which calls for white sugar. Honey, brown sugar or stevia may work well in the dressing but I would lessen the amount by half.
Do I have to use white vinegar?
I have never tried another type of vinegar outside of white. White is true to the classic version, but I am sure you could substitute apple cider vinegar just as well.
Can I make this ahead of time?
The dressing is best made well ahead of when you plan on serving it. At least 3 hours, but best overnight. I do not recommend mixing the salad and dressing together until right before serving, to ensure maximum crunchiness. You can however mix all the salad ingredients together before serving to help prep before serving.
Ramen Salad
Description
A sweet and tangy, cool and crunchy salad. Perfect for potlucks!
Ingredients
Dressing
Salad
Instructions
- In a mason jar or small bowl, mix together the dressing ingredients until combined. Set in the fridge to chill for at least 3 hours or at best overnight.
- In a serving bowl toss together all salad ingredients.
- Right before serving pour dressing over salad and gently toss.
- Serve immediately.
Video
Notes
- Leftovers last in fridge for 3 days but will not remain crunchy if the dressing is on the salad. If you are planning on meal prepping this salad, store dressing and salad separately in the fridge.
