Ramen Taco Salad Recipes

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CRUNCHY RAMEN TACO SALAD



Crunchy Ramen Taco Salad image

Make our Crunchy Ramen Noodle Salad for a potluck-perfect dish! Ramen noodles meet taco salad with this crispy, crunchy and colorful ramen noodle salad.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 15m

Yield 15 servings, 2/3 cup each

Number Of Ingredients 9

1/2 cup KRAFT Classic Ranch Dressing
1/2 cup TACO BELL® Hot Sauce
2 Tbsp. fresh lime juice
2 pkg. (3 oz. each) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 cup frozen corn, thawed
1 cup rinsed canned black beans
1 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup coarsely chopped fresh cilantro

Steps:

  • Mix dressing, hot sauce and lime juice until blended.
  • Break Ramen Noodles into large bowl. Discard Seasoning Packets or reserve for another use.
  • Add remaining ingredients and dressing mixture to noodles; mix lightly.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 2 g, Protein 5 g

RAMEN TACO SALAD RECIPE - (4.2/5)



Ramen Taco Salad Recipe - (4.2/5) image

Provided by á-5531

Number Of Ingredients 9

1/2 cup KRAFT Classic Ranch Dressing
1/2 cup TACO BELL® Hot Restaurant Sauce
2 tablespoons fresh lime juice
2 (3-ounce) packages ramen noodle soup mix
1 (14-ounce) package coleslaw blend
1 cup frozen corn, thawed
1 cup rinsed canned black beans
1 cup KRAFT sharp cheddar cheese, shredded
1/2 cup fresh cilantro, coarsely chopped

Steps:

  • Mix dressing, hot sauce and lime juice until blended. Break ramen noodles into large bowl. Discard seasoning packets or reserve for another use. Add remaining ingredients and dressing mixture to noodles; mix lightly. Serve and enjoy!

RAMEN CABBAGE SALAD



Ramen Cabbage Salad image

This salad is fast and easy to prepare but does not hold well and is best if eaten immediately!

Provided by TLBURRELL

Categories     Salad     Coleslaw Recipes     No Mayo

Yield 5

Number Of Ingredients 6

½ large head cabbage, coarsely chopped
1 (3 ounce) package ramen noodles, crushed
½ cup sunflower seeds
½ cup vegetable oil
3 tablespoons white sugar
3 tablespoons distilled white vinegar

Steps:

  • Toss together the cabbage, noodles and sunflower seeds or almonds.
  • Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.2 g, Fat 22.6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 81.8 mg, Sugar 11.5 g

RAMEN NOODLE SALAD



Ramen Noodle Salad image

With added crunch from ramen noodles and sunflower seeds, plus a sweet, glossy dressing, this lively salad is a definite crowd-pleaser! -Beverly Sprague, Baltimore, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 11

1/2 cup sugar
1/2 cup canola oil
1/4 cup cider vinegar
1-1/2 teaspoons soy sauce
1/4 teaspoon salt
2 packages (3 ounces each) ramen noodles
2 tablespoons butter
1 bunch romaine, torn (7 cups)
1 bunch broccoli, cut into florets (4 cups)
6 green onions, chopped
1/2 cup sunflower kernels

Steps:

  • Whisk together first 5 ingredients. Refrigerate, covered, until serving., Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. In a large skillet, heat butter over medium-high heat. Add noodles; saute until golden brown., Combine romaine, broccoli, onions, sunflower kernels and noodles. Just before serving, whisk dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 189 calories, Fat 13g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 144mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

RAMEN SALAD



Ramen Salad image

A great, easy salad for picnics, potlucks, or just yummy lunches at home. I find it easier to double this recipe--seems like coleslaw mix usually comes in 16 ounce bags. This salad always gets eaten up at get togethers, and could not be easier to make. Enjoy!

Provided by jmelyn

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 (8 ounce) package Coleslaw
1 (3 ounce) package chicken-flavored ramen noodles, reserve seasoning packet for dressing
1/2 bunch green onion, chopped
1/2 cup chopped celery
1 (2 ounce) package slivered almonds or 1/2 cup peanuts
1/2 cup oil
1/3 cup rice vinegar
2 tablespoons sugar

Steps:

  • Mix all salad ingredients except noodles in a large bowl.
  • Mix the dressing ingredients thoroughly.
  • Break up the (uncooked) noodles into chunks and add last.
  • Toss together salad and dressing and serve.

Nutrition Facts : Calories 327.2, Fat 26.1, SaturatedFat 3.9, Cholesterol 3, Sodium 310.7, Carbohydrate 20.9, Fiber 2.5, Sugar 5.1, Protein 4.2

TOP RAMEN® SALAD



Top Ramen® Salad image

This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.

Provided by Nicole Burnham

Categories     Salad     Coleslaw Recipes     No Mayo

Time 55m

Yield 6

Number Of Ingredients 9

2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
½ cup raw sunflower seeds
½ cup slivered almonds
1 (16 ounce) package coleslaw mix
3 green onions, chopped
½ cup olive oil
3 tablespoons white vinegar
1 tablespoon white sugar
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
  • Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
  • Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
  • Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g

RAMEN NOODLE SALAD



Ramen Noodle Salad image

This Ramen Noodle Salad is a family favorite side dish! Packed with flavor, this asian inspired salad is perfect as a side dish or for a potluck, picnic or party! Crunchy ramen noodles, with veggies, nuts and a yummy dressing, this salad has it all!

Provided by Janelle

Time 3h20m

Number Of Ingredients 9

1/4 cup of sliced almonds
1/2 cup olive oil
1/4 cup rice vinegar
3 Tablespoons Soy Sauce
1/2 cup sugar
1 14 ounce package prepackaged cole slaw mix
1 12 ounce package of prepackaged broccoli slaw mix (we've also done it with two broccoli slaw mixes)
2 packages of Ramen Noodles (either beef or oriental flavor, we've used both and like them equally)
1/4 cup seeded sesame seeds, sunflower seeds or raw chopped peanuts

Steps:

  • Preheat oven to 300*F.
  • Place almonds onto a prepared baking sheet and bake for 8 minutes until almonds are fragrant but not golden. Remove and set aside.
  • While almonds are baking, make dressing. Combine olive oil, vinegar, soy sauce & sugar into a medium bowl and whisk until sugar is dissolved and well mixed. Set aside.
  • In a large bowl mix together the broccoli slaw and coleslaw together.
  • Before opening the ramen noodle packages, break noodles into small pieces no bigger than 1/2 inch. Open and dump into slaw mix - reserving seasoning packets.
  • Add cooled almonds and sesame seeds to slaw mix and mix well.
  • Pour reserved seasoning packet contents into your dressing and mix again.
  • Pour entire dressing over slaw mixture and mix well.
  • Refrigerate for 3 hours or overnight. Serve chilled.

Nutrition Facts : Calories 328 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1217 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

CRUNCHY RAMEN SALAD



Crunchy Ramen Salad image

For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 10

1 tablespoon plus 1/2 cup olive oil, divided
1/2 cup slivered almonds
1/2 cup sunflower kernels
2 packages (14 ounces each) coleslaw mix
12 green onions, chopped (about 1-1/2 cups)
1 medium sweet red pepper, chopped
1/3 cup cider vinegar
1/4 cup sugar
1/8 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

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