No-Cook Ramen Salad: Quick Dump-and-Toss Recipe

Feeding a crowd is simple with this overnight dump-and-done ramen salad. It takes only 5 minutes to prepare, requires no cooking, and contains only 201 calories per serving.

This recipe was originally posted April 21, 2016 and updated August 2, 2022 with new images and content.

Why Make This Recipe?

• Make it in advance—perfect for summer cookouts. Prepare it the night before and it’s ready to grab the next day.
• The salad improves with time; flavors deepen the longer it sits, so making it a day or two ahead works well.
• Aside from a brief 1-minute microwave step to warm the dressing, there’s no cooking involved.
• It pairs well with many mains—hot dogs, hamburgers, chicken, ribs, or fish.
• This dump-and-done ramen salad is a refreshing change from the usual potluck dishes.
• It’s easy and takes about 5 minutes to assemble; the most time-consuming task is thinly slicing half a red onion.

Ingredient Notes

• Main ingredient: 3 packs of chicken-flavored ramen noodles, uncooked. Reserve the seasoning packets for the dressing.
• Use one 12 oz package of broccoli slaw, usually found near bagged lettuce. If unavailable, substitute 6 oz shredded carrots and 6 oz shredded cabbage.
• Include ¾ cup drained canned corn and 1 cup frozen peas (frozen works fine, especially when the salad sits overnight).
• ½ small red onion, thinly sliced—adjust to taste.
• Dressing: ½ cup sugar, ½ cup apple cider vinegar, and ⅓ cup olive oil, combined with the ramen seasoning packets.
• Optional topping: 1 cup roasted sunflower seed kernels to add crunch just before serving.

Step by Step Photos

1. Separate the seasoning packets from the ramen. In a large bowl, break the noodles into small, bite-size pieces in a single layer so they absorb the dressing well.
2. In a separate bowl, whisk together ½ cup sugar, ½ cup apple cider vinegar, ⅓ cup olive oil, and the three chicken-flavor seasoning packets. Microwave the mixture on high for 1 minute to dissolve the sugar and meld flavors.
3. Add to the bowl with the broken noodles the broccoli slaw, 1 cup frozen peas, ¾ cup drained canned corn, and 1 cup thinly sliced red onion. Toss gently to combine.
4. Pour the warm dressing over the noodle mixture and toss thoroughly. Refrigerate overnight or at least 5 hours so the noodles soften and absorb the dressing. Sprinkle with 1 cup roasted sunflower seed kernels just before serving.

FAQs and Expert Tips

• Shopping: Most ingredients are easy to find. Broccoli slaw can be in the bagged salad section; if not available, use equal parts shredded carrots and cabbage.
• Substitutions: Customize the salad by adding diced red bell pepper, chopped green onions, sliced almonds, or grilled chicken to make it a main course.
• Prep: Allow enough time for the salad to rest in the refrigerator. Overnight is ideal so the noodles soften and the flavors meld.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freezing is not recommended; it alters texture and quality.

Related Recipes

• Brussels Sprouts with Bacon and Blue Cheese
• Cheesy Guacamole
• Roasted Chickpea Panzanella Salad
• Zoodle Pasta Salad
• Bruschetta with Mini Peppers

What do you think? Did this recipe make the cut or did it crumble? Share any changes you made or ideas in the comments!

Recipe Card

Recipe adapted from Chrissy Teigen’s Cravings Cookbook.