Easy Ramen Noodle Salad with Teriyaki Dressing
Easy Ramen Noodle Salad with Teriyaki Dressing is a cold noodle salad made with tender cooked ramen noodles, crisp coleslaw vegetables, crunchy almonds, and a sweet and savory homemade garlic teriyaki dressing.
Ingredients
- ¼ Cup Soy Sauce
- ¼ Cup White Granulated Sugar
- ¼ cup Rice Wine Vinegar
- 1 Garlic Clove Peeled and Crushed
- ¼ Cup Safflower Oil
- 1 Teaspoon Sesame Oil
- 2 Packages Ramen Noodles 3 Ounce Packages
- 14 Ounces Coleslaw Mix Pre-Shredded Green Cabbage and Carrots
- ½ Cup Sliced Green Onions
- ½ Cup Almonds Slivered and Toasted
Instructions
- Simmer the Dressing Ingredients. In a small saucepan add the soy sauce, sugar, rice wine vinegar, and garlic. Bring to a boil while stirring constantly. Reduce the heat and simmer for 3 minutes. Remove from heat to cool.¼ Cup Soy Sauce, ¼ Cup White Granulated Sugar, ¼ cup Rice Wine Vinegar, 1 Garlic Clove
- Strain & Shake. Strain the soy sauce mixture into a small jar. Add the safflower and sesame oils and shake well to mix. Set aside.¼ Cup Safflower Oil, 1 Teaspoon Sesame Oil
- Boil the Noodles. Cook the ramen noodles according to the package, but do not use the seasoning packet. Drain, soak in with cold water to cool, and drain again.2 Packages Ramen Noodles
- Combine Salad Ingredients. In a large bowl add the coleslaw mix, the cooled ramen noodles, sliced green onions, and toasted slivered almonds.14 Ounces Coleslaw Mix, ½ Cup Sliced Green Onions, ½ Cup Almonds
- Dress the Salad. Pour the dressing over the salad and gently mix it with tongs or a large spoon. Garnish, if desired, with additional slivered almonds and sliced green onions.
Notes
My Top Tips
♡ Using the freshest veggies makes the best salad!
♡ Don't overcook the ramen noodles. I precisely follow the directions on the ramen package for cooking them, immediately drain the noodles, and cool them in ice water to keep them firm and springy.
♡ I like to make this salad a couple of hours before serving it to allow the flavors of the dressing to marry with the noodles and veggies.
Make-Ahead and Storage
Make Ahead: This salad is even more delicious the day after you make it!
Storage: Store in a sealed, airtight container in the refrigerator for 2-3 days. I prefer to use a glass container, but plastic is acceptable too.
Nutrition
Calories: 110kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 204mg | Potassium: 139mg | Fiber: 2g | Sugar: 6g | Vitamin A: 78IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 1mg
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