I love bringing this ramen noodle salad for Thanksgiving when the holiday table needs something crisp, colorful, and easy to prepare. Crunchy cabbage, toasted noodles, and a tangy-sweet dressing make it a refreshing side among the richer dishes.
Why You’ll Love This Thanksgiving Ramen Salad
This salad comes together with simple ingredients and brings a satisfying mix of textures to the table. You can prepare the dressing and chop the green onions ahead, then toss everything together shortly before serving so the ramen stays crunchy. It also travels well when you keep the crunchy toppings separate until you arrive.
Thanksgiving Ramen Salad Ingredients & Substitutions
- 2 packages (3 ounces each) instant ramen noodles, seasoning packets discarded
- 1 bag (14 ounces) coleslaw mix
- 1/2 cup sliced almonds
- 1/2 cup sunflower kernels
- 4 green onions, thinly sliced
- 1/3 cup neutral oil, such as canola oil
- 1/4 cup apple cider vinegar
- 3 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
Use shredded green cabbage and carrots in place of the coleslaw mix, or swap the almonds for extra sunflower kernels if you prefer. A mild olive oil works in the dressing, though a neutral oil lets the vinegar and soy sauce shine.
Step-by-Step Instructions to Make Thanksgiving Ramen Salad
1. Toast the noodles and seeds
Heat the oven to 350°F. Break the ramen noodles into small pieces and spread them on a baking sheet with the sliced almonds and sunflower kernels. Bake for 7 to 9 minutes, stirring once, until lightly toasted. Let the mixture cool completely.
2. Mix the dressing
In a small bowl, whisk together the oil, apple cider vinegar, sugar, soy sauce, and black pepper until the sugar dissolves.
3. Combine the salad
Add the coleslaw mix and green onions to a large serving bowl. Pour over the dressing and toss until the vegetables are evenly coated.
4. Add the crunch and serve
Just before serving, fold in the cooled noodle, almond, and sunflower mixture. Taste and adjust with a little extra black pepper if you like, then serve right away.
Tips for Success
- Let the toasted noodle mixture cool completely before adding it, so it stays crisp.
- For the best texture, dress the cabbage shortly before serving and add the crunchy topping at the last minute.
- Whisk the dressing again before pouring, since the oil and vinegar can separate as they sit.
- Break the noodles into bite-size pieces to make the salad easy to scoop and eat.
Variations of Thanksgiving Ramen Salad
Add thinly sliced red cabbage for more color, or toss in shredded apple for a sweet, autumn-inspired touch. Dried cranberries make the salad feel especially festive, while mandarin orange segments add juicy brightness. For a nut-free version, leave out the almonds and use extra sunflower kernels.
Serving Suggestions: What to Pair with Thanksgiving Ramen Salad
Serve this salad alongside roast turkey, stuffing, mashed potatoes, or roasted vegetables. Its crisp, tangy flavor offers a refreshing contrast to creamy and savory holiday dishes. It is also lovely as part of a casual potluck spread with rolls and a warm soup.
Storage & Reheating Instructions
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The cabbage will soften as it sits, and the noodles will lose some crunch. If making it ahead, keep the dressing, cabbage mixture, and toasted topping in separate containers, then toss them together just before serving. This salad is served cold, so reheating is not needed.
Memories Made Around the Table
I enjoy setting out a bright, crunchy salad like this among the Thanksgiving classics. It gives everyone something fresh to reach for, and the toasted noodles usually inspire a few curious questions before the first helping disappears. I like to keep a little extra topping nearby so each person can add more crunch to their plate.
FAQs
Can I make Thanksgiving ramen salad ahead of time?
Yes. Toast the noodles, almonds, and sunflower kernels and mix the dressing up to 2 days ahead. Refrigerate the dressing and store the cooled crunchy topping in an airtight container at room temperature. Toss the salad shortly before serving.
Do I use the ramen seasoning packets?
No. This recipe uses a quick homemade dressing, so set the seasoning packets aside or discard them.
How do I keep the ramen noodles crunchy?
Cool the toasted noodles fully and store them separately from the dressing and cabbage. Stir them into the salad just before serving.
Can I use a different vinegar?
Yes. Rice vinegar or white wine vinegar can stand in for apple cider vinegar. Start with the same amount and adjust the dressing to taste.
Final Thoughts
This Thanksgiving ramen salad is an easy way to bring a little crunch and fresh flavor to the holiday spread. Prepare the components ahead, toss them together at the last minute, and enjoy a colorful side that pairs beautifully with the rest of the meal.
Thanksgiving Ramen Salad
Equipment
- 1 Baking Sheet
- 1 Small bowl
- 1 Whisk
- 1 Large serving bowl
Ingredients
Salad
- 2 packages instant ramen noodles 3 ounces each; seasoning packets discarded
- 14 ounces coleslaw mix 1 bag
- 0.5 cup sliced almonds
- 0.5 cup sunflower kernels
- 4 green onions thinly sliced
Dressing
- 0.333 cup neutral oil such as canola oil
- 0.25 cup apple cider vinegar
- 3 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 0.25 teaspoon black pepper
Instructions
- Heat the oven to 350°F. Break the ramen noodles into small pieces and spread them on a baking sheet with the sliced almonds and sunflower kernels. Bake for 7 to 9 minutes, stirring once, until lightly toasted. Let the mixture cool completely.
- In a small bowl, whisk together the oil, apple cider vinegar, sugar, soy sauce, and black pepper until the sugar dissolves.
- Add the coleslaw mix and green onions to a large serving bowl. Pour over the dressing and toss until the vegetables are evenly coated.
- Just before serving, fold in the cooled noodle, almond, and sunflower mixture. Taste and adjust with a little extra black pepper if you like, then serve right away.