Romaine lettuce and broccoli are combined with crunchy Ramen noodles, sunflower seeds, and a sweet and tangy dressing in this unique and delicious salad.
Why You’ll Love This Recipe
I’m always on the lookout for green salad recipes that my kids will eat, and this Ramen Noodle Salad is a huge hit with my boys, which means it’s a regular on our dinner table.
And I have to admit, I really love this salad too. In fact, it’s one of my all-time favorite green salads. Not only do I serve it often for my family, but it’s always quick to disappear when I take it to potlucks and backyard barbecues.
I’m of the opinion that a good salad always has something crunchy on the ingredient list–croutons, nuts, or in this case, toasted Ramen noodles and sunflower seeds.
In fact, I usually add extra Ramen noodles and sunflower seeds, because they’re my favorite part of the whole salad. Well, there’s also the dressing, which is slightly sweet and a little bit tangy and pretty much perfect.
I’ve seen variations of this salad with lots of other additions too, like mandarin oranges, and even cooked shredded chicken. I like to serve this simpler version as a side dish, but you could certainly add whatever your heart desires.
If you don’t care for sunflower seeds, toasted almonds or cashews are great options too. But whatever you do, don’t forget to toast your Ramen noodles until they’re nutty and golden brown. It makes a huge difference and only take a few minutes!
If you’re looking for something a little different than the typical green salad (Caesar salad is pretty much a staple around here), but don’t want something too complicated or difficult, this Ramen Noodle Salad is a great option.
Trust me, if my kids will eat it, it might win over the salad haters in your family too!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Sugar
- Canola oil
- White wine vinegar
- Soy sauce
- Salt
- Ramen noodles
- Butter
- Produce: Romaine lettuce, broccoli, green onions
- Sunflower seeds
Ramen Noodle Salad
Ingredients
- 1/3 cup sugar
- 1/2 cup canola oil
- 1/4 cup white wine vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon salt
- 2 3 oz. packages Ramen noodles
- 2 tablespoons butter
- 8 cups torn romaine lettuce
- 4 cups broccoli florets
- 6 green onions chopped
- 1/2 cup sunflower seeds
Instructions
- In a small bowl, whisk together the sugar, oil, vinegar, soy sauce and salt. Cover and refrigerate until ready to use.
- Discard seasoning packet from Ramen noodles. Break noodles into small pieces. Heat butter in a large skillet over medium heat. Saute noodles until golden brown.
- Combine the lettuce, broccoli, green onions, sunflower seeds and noodles. Just before serving, whisk dressing and toss with salad to coat.
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Nutrition
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3 comments
Sarah
This was great. I made the dressing with 2 T sugar, rather than 1/3 c, and I think I’ll
reduce it to just 1T next time. Also, I browned the ramen in 1 T butter, rather than 2T. So delicious, but no need to make so sweet or so buttery, in my opinion. Thanks for the great recipe!
Diane Streicher
Made this one for dinner tonight. Absolutely delicious. Thanks for another satisfying meal!
Danelle
So glad you liked it! 🙂