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Crunchy Ramen Noodle Salad
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1/3 cup extra-virgin olive oil

1/3 cup sugar

2 tablespoons cider vinegar

1 tablespoon soy sauce


1/4 cup Land O Lakes® Butter

1 (3-ounce) package ramen noodles, broken into pieces (do not need seasoning packet)

1/4 cup slivered almonds

1 (14-ounce) bag (about 6 3/4 cups) coleslaw mix

1/2 cup sliced green onions

How to make

  1. STEP 1

    Combine all dressing ingredients in small bowl; mix well. Set aside.

  2. STEP 2

    Melt butter in 10-inch skillet until sizzling; add broken ramen noodles and almonds. Cook over medium heat, stirring occasionally, 2-3 minutes or until almonds and noodles are lightly toasted. Drain on paper towels.

  3. STEP 3

    Just before serving, combine dressing, toasted noodles and almonds, coleslaw mix and green onions in large bowl; toss until well coated.

  4. STEP 4

    Store any leftovers covered in refrigerator up to 2 days.

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