Dump and Done Ramen Salad

Feeding a crowd has never been easier with this overnight dump and done ramen salad! It takes only 5 minutes, requires no cooking and has only 201 calories!

[This recipe was originally posted April 21, 2016 but was updated on August 2, 2022 with updated images and content.]   

Why Make This Recipe?

• You have to make it in advance, which is SUCH a convenience for summer cookouts. I love being able to toss this together the night before so I can just grab and go the next day.
• It tastes better the longer it sits, so even if you make it 2 days in advance it'll still be delicious!
• Other than 1 minute of microwaving, there's no cooking required.
• It pairs well with almost anything. Hot dogs, hamburgers, chicken, ribs, and even fish!
• This dump and done ramen salad is unique. If you need a nice change up from "that dish I bring to every party," this is it!
• It's easy and takes only 5 minutes to prep. The only thing you really need to prep is slicing up some onion!

Ingredient Notes

• For the main ingredient, we're going to use 3 packs of chicken flavored ramen noodles, uncooked. (Hold onto the seasoning packets because you'll need those as well!)
• You'll also need one package (12 oz) of broccoli slaw, which is typically found with the bagged lettuce.
• You'll need ¾ C of canned corn, drained and 1 C of frozen peas.
• I use ½ of a small red onion, thinly sliced. You can use more or less of this if you prefer.
• You'll also need ½ C sugar, ½ C apple cider vinegar and ⅓ C of olive oil.
• Before serving, you can top this salad with 1 C of roasted sunflower seed kernels (optional).

Step by Step Photos

1. Start by separating the seasoning packets from the ramen noodles and set them aside. Into a large bowl, break noodles up into small, bite-size, single layer pieces. (You don't want large clumps or they won't absorb the dressing very well!)
2. In a separate bowl add ½ C sugar, ½ C apple cider vinegar, ⅓ C olive oil, and the 3 chicken flavor seasoning packets. Whisk together and microwave on high for 1 minute.
3. To the bowl with the noodles, dump in the package of broccoli slaw, 1 C frozen peas, ¾ C drained, canned corn, and 1 C thinly sliced red onion. Toss together.
4. Pour the dressing over the noodle mixture and mix together. Allow salad to sit in the refrigerator overnight (or at least 5 hours). Sprinkle with 1 C roasted sunflower seed kernels right before serving and enjoy!

FAQs and Expert Tips

• Shopping:  The ingredients in this dump and done ramen salad should be readily available at any grocery store. The only thing you might have a hard time findings is broccoli slaw, which is usually with the bagged lettuce. If this is not available, you can use 6 oz each of shredded carrots and shredded cabbage instead.
• Substitutions: There are tons of ramen salad recipes in existence that use different ingredients so you can really get creative here! Toss in some diced red bell pepper, chopped green onions, or sliced almonds or add some grilled chicken to turn this side dish into a full meal!
• Prep: Be sure to give yourself enough time for this salad to sit! I definitely recommend letting it sit in the refrigerator overnight so the noodles will have time to absorb the dressing.
• Storage: Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days.
• Freezing: I do not recommend freezing this salad.

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 for you or did it crumble? What would you do differently? Leave a comment below! 🙂

Dump and Done Ramen Salad

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• Author: Caitlin
• Prep Time: 5 mins
• Cook Time: 1 min
• Total Time: 6 mins
• Yield: 16 servings 1x
• Category: Side Dish
• Method: Dump and mix
• Cuisine: Chinese
• Diet: Low Calorie

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Description

Feeding a crowd has never been easier with this overnight dump and done ramen salad! It takes only 5 minutes, requires no cooking and has only 201 calories!

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Ingredients

Scale 1x2x3x

• 3 packs Chicken Flavored Ramen Noodles
• 1 (12 oz) package broccoli slaw
• 1 C frozen peas
• ¾ C canned corn kernels, drained
• ½ small red onion, thinly sliced
• ½ C sugar
• ½ C apple cider vinegar
• ⅓ C olive oil
• 1 C roasted sunflower seeds

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Instructions

1. Start by separating the seasoning packets from the ramen noodles and set them aside. Into a large bowl, break noodles up into small, bite-size, single layer pieces. (You don't want large clumps or they won't absorb the dressing very well!)
2. In a separate bowl add ½ C sugar, ½ C apple cider vinegar, ⅓ C olive oil, and the 3 chicken flavor seasoning packets. Whisk together and microwave on high for 1 minute.
3. To the bowl with the noodles, dump in the package of broccoli slaw, 1 C frozen peas, ¾ C drained, canned corn, and 1 C thinly sliced red onion. Toss together.
4. Pour the dressing over the noodle mixture and mix together. Allow salad to sit in the refrigerator overnight (or at least 5 hours). Sprinkle with 1 C roasted sunflower seed kernels right before serving and enjoy!

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Notes

• Shopping:  The ingredients in this dump and done ramen salad should be readily available at any grocery store. The only thing you might have a hard time findings is broccoli slaw, which is usually with the bagged lettuce. If this is not available, you can use 6 oz each of shredded carrots and shredded cabbage instead. 
• Substitutions: There are tons of ramen salad recipes in existence that use different ingredients so you can really get creative here! Toss in some diced red bell pepper, chopped green onions, or sliced almonds or add some grilled chicken to turn this side dish into a full meal! 
• Prep: Be sure to give yourself enough time for this salad to sit! I definitely recommend letting it sit in the refrigerator overnight so the noodles will have time to absorb the dressing. 
• Storage: Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days. 
• Freezing: I do not recommend freezing this salad. 

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**Recipe adapted from Chrissy Teigen's Cravings Cookbook