Teri’s Ramen Noodle Salad

Ramen Salad
Teri’s Ramen Noodle Salad


  • 1 head cabbage, finely chopped
  • 5 green onions, diced
  • 2-3 ramen noodle pkgs., smashed up (discard flavor packet)
  • Pulled/cut-up chicken
  • 1 cup of raw sunflower seeds
  • 1 tbsp. sugar
  • Salt and pepper to taste
  • Dressing:
  • 3/4 cup olive oil
  • 1/2 cup sugar
  • 7 tbsp. rice vinegar
  • 2 cups of toasted, slivered almonds (see instructions below)
  • Alternate dressing:
  • 1/2 cup olive oil
  • 1 cup sugar
  • 1/2 cup vinegar
  • 2 tsp. soy sauce
  • 2 cups of toasted, slivered almonds (see instructions below)


  • To make the almonds, put olive oil on a cookie sheet then place almonds.
  • Coat almonds with a small amount of oil and broil until toasted.
  • Toss all non-dressing ingredients together.
  • Refrigerate over-night (unless it is the day the salad will be used).
  • Add liquid ingredients (dressing) and nuts before the salad is served to prevent the salad from becoming soggy.
  • Enjoy!


This salad can be made a variety of ways and with a variety of dressings. We have listed 2 options for dressings but more can be found online. This salad is another family favorite and goes so fast that we usually have no leftovers!


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  1. I love making my version of this salad. I like your twist of using sunflower seeds. Yum!

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