Feeding a crowd has never been easier with this dump and done ramen salad! Seriously….dump the ingredients together and enjoy! Only 203 calories!
I recently received Chrissy Teigen’s Cravings Cookbook as a gift for my birthday (thanks Mom and Dad!) so I am starting to work my way through all of the fabulous recipes! I bookmarked all the recipes that I want to make, but I pretty much just ended up putting a post it note on every page. 🙂
We had a barbecue this past weekend at my boyfriend’s brothers house and ribs were on the menu (recipe to come!). I wanted to make a dish that would compliment the ribs and not require too much prep work since I wouldn’t be cooking at home, so this dish was perfect.
This ramen salad serves an army. Seriously. I had enough to bring it to the cookout on Saturday, and still had enough left to bring it to a birthday party on Sunday. This will definitely be a summer staple for me. It’s so easy to put together, but it looks like you put in wayyy more effort than you actually did.
My inner college Caitlin is pretty excited about this dish too, because it calls for chicken ramen noodles. Act like you didn’t love those. Now they’re all grown up and dressed up, but still ready to party! Just like me! 🙂
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DUMP AND DONE RAMEN SALAD
203 calories per serving
7 SP per serving
I love Chrissy Teigen for introducing me to this salad. She includes a hilarious story about her first experience with this dish at her sister’s baby shower, which includes proper credit given to Aunt Debby. So thank you Aunt Debby, whoever and wherever you are, for this incredible, unique, easy recipe!
The hardest part of making this dish is slicing up the onions. Seriously, it doesn’t get any harder than that. Aaand yet I still had my boyfriend do that part…he’s an excellent onion chopper, okay?! The rest of it is just as the recipe says: dump and done.
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!
To the noodles, dump in the package of broccoli slaw, 1 C frozen peas, 3/4 C drained, canned corn, and 1 C thinly sliced red onion. Toss together.
In a separate bowl add 1/2 C sugar, 1/2 C apple cider vinegar, 1/3 C vegetable oil, and chicken flavor seasoning packets. Mix well and microwave on high for 1 minute.
Pour dressing over noodle mixture and mix together. Allow salad to sit overnight (or at least 3 hours). Add 1 C roasted sunflower seeds right before serving and enjoy!
Warning: this salad is pretty oniony so if you don’t like onion very much I would decrease the amount or omit the onion entirely. It will lose some of its pizzazz but I don’t want you to miss out on the salad because you’re overwhelmed by the onion! 🙂
This is the first of the dishes I have made from the Cravings Cookbook, and I am so excited to try more! Check back next week for zucchini lasagna bolognese! It’s not as simple, but it’s just as tasty!Print
Feeding a crowd has never been easier with this dump and done ramen salad! Seriously….dump the ingredients together and enjoy! Only 203 calories! (7 SP)
- 3 packs Chicken Flavored Ramen Noodles
- 1 (12 oz) package broccoli slaw
- 1 C frozen peas
- 3/4 C canned corn kernels, drained
- 1 C thinly sliced red onion
- 1/2 C sugar
- 1/2 C apple cider vinegar
- 1/3 C vegetable oil
- 1 C roasted sunflower seeds
- Set aside Ramen Noodle flavor packets and crush noodles into a large bowl. (Try to crush into bite size, single layer pieces, and avoid large chunks.)
- Dump in broccoli slaw, peas, corn and onion to bowl with ramen noodles.
- In a separate bowl, combine sugar, apple cider vinegar, Ramen Noodle seasoning packets and vegetable oil. Mix well then microwave for 1 minute.
- Pour dressing over noodle mixture and mix together.
- Refrigerate overnight (or at least 3 hours), top with sunflower seeds right before serving.
- Enjoy! Salad is to be served cold and stores in refrigerator in sealed container for 1 week.
7 SP per serving
This salad has a pretty strong onion flavor. It’s not overwhelming, but if you’re not a huge onion fan I would cut back on the amount or omit the onion entirely.
- Serving Size: 16
- Calories: 203
- Sugar: 7.7 g
- Sodium: 335.2 mg
- Fat: 11.1 g
- Saturated Fat: 2.4 g
- Carbohydrates: 21.4 g
- Fiber: 2.4 g
- Protein: 5.1 g
**Recipe from Chrissy Teigen’s Cravings Cookbook
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!
PS: Since I want my blog to be about learning and improving, I wanted to include one of my original images, next to an updated image. Thank you to the Pinch of Yum Food Photography Ebook for these lessons! (Although this particular recipe wasn’t too much of a change as I liked the original image and just wanted to turn it into a chalkboard image! 🙂 )