Feeding a crowd has never been easier with this dump and done ramen salad! Seriously….dump the ingredients together and enjoy! Only 203 calories!
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.
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!
, 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!
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.
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.
Shared this recipe with my golf friends, they all are ordering the book also!
Good job Chrissy, just waiting for the next cookbook!
Hi Sally! I know, isn’t she the greatest?! Best cookbook I have bought so far! 🙂 I will keep sharing more as I work my way through the book!